Banana-rama: Guest starring ripe bananas, again!!

Hello reader,

Do you know what Beethoven's favorite fruit is?

BA-NA-NA-NA!! (to the tune of his 5th symphony)

I am so close to finishing off these ripe bananas...they are so close to being squished by delicious oranges in the fruit bowl...

Grrrr...you spotty bananas!!

Today we're shining the spotlight on ripe bananas for a second time, and making Banana Cookies :D

Original recipe here.

Now for the Sweet Pea version!!

You will need:

• 1 1/2 sticks of butter at room temperature
• 150 grammes of brown sugar
• 2 ripe bananas
• 250 grammes of flour
• 1 teaspoon baking powder

Start mashing the butter, and once mashed, mash in your sugar. The sugar tends to have a hard time getting mashed in all the way, so once it's mostly mashed in, stir it in.

After, add in the bananas the same way that the brown sugar was added...I'm not including a picture because it doesn't look to great at this stage. But it sure smells good :)

Once you are done adding bananas, pour the flour into the bowl and stir until incorporated. Then, as usual, the baking powder is added last. Why is it added last? That's because I tend to alternate between baking and watching tv, so if I added the baking powder in the beginning it would start to get fluffy before it needed to...then again, if you do your baking in one continuous session, then feel free to add the baking powder.

You can frost if you want to, I modded the recipe from the same source (basically simplified it to make life easier ;] )

Frosting~ Sweet Pea version:

• 2 tablespoons of butter
• 3 tablespoons brown sugar
• 2 tablespoons milk
• 1 1/4 cups powdered sugar

Place the butter in a saucepan over low heat, and let it melt. Once melted, add the milk and brown sugar and wait for it to boil.

Once it boils, take it off the heat and add the powdered sugar, stir it in, but don't beat it.

If you did it right, your cookies should look like the ones on the left.

Note: If the frosting seems too thick, don't just continue and frost the cookies like dum-dum (me, lesson learned), thin it out with a few drops of water. Don't add too much at one time, otherwise there goes the frosting. Add a little at a time.

The cookies are cake-like and oh so fluffy.

Go bananas!!

Sweet Pea

Old Bananas? FEAR NOT!!~~ A lesson on banana cake

My house smells like bananas...

SWEET PEA'S HOUSE 17:30 WEDNESDAY AFTERNOON

Oh, hello reader, how are you today?
Do you have spotted bananas in your house like I do?
Do you question what to do with such bananas?
Or do you scarf them down in an attempt to rid yourself of them? (like I do with most leftovers XP )


Well, FRET NOT, dear reader, for today is that day when that problem is solved.
The solution?
da da da da...
BANANA CAKE
(Did you read the full title? In that case you probably weren't surprised.)


Note: this recipe is a modification of plain vanilla cake (not mine) HIGHLY EXPERIMENTAL


Warm up your oven to 350 degrees (Fahrenheit)

Note: This took my about 3 hours to make, including the time I stopped to do other things, start to finish


Be sure to grab:

• flour 200 grammes
• sugar 200 grammes
• butter 1 stick (aprox 115 grammes)
• eggs 2
• milk 120 mL
• baking powder 2 tsp
• bananas 2-4 depending on how much you like bananas ( add an additional 50-75 grammes of flour if you use 3 or 4 bananas)

Allow your butter to warm up to room temperature, then mash it with a fork. I know that the last time cake was made I mashed the butter with the sugar, but it's easier if you mash the butter alone, then add the sugar. That said, when you're done mashing the butter, mash in the sugar.

After mashing your sugar and butter, mash in the bananas, followed by stirring in the flour.

When mashing the bananas, mash them as finely or coarsely as you like--just know that they get more liquid the more they are mashed.

Weather changes the conditions of cooking, and if you find your mixture stiff, mix the milk then flour; if you find it more loose, feel free to add the flour first.

Note: Today I have been consistently 5 grammes off (with the sugar and flour)

Mix in your eggs, and milk if you haven't already, and feel free to add a dash of vanilla at this point. You may now add your baking powder, and after stirring thoroughly, pour your cake into your baking pan of choice and bake for 30-40 Update/Correction 45-55 minutes.

The cake browns like a waffle...and it browns a lot...I suppose if you don't want it to brown so much, you could loosely cover your pan with a tin foil tent.

The cake is remarkably fluffy, almost as much as sponge cake--currently fresh out of the oven.

The cake is undone, so I flipped it onto a plate...it's uncooked on the bottom...the plate is oven safe, into the oven it goes.

15 minutes later...

It's all good. (Correction made, see strike-through).

Looks like a cheese round, haha

Brown Bananas Bake into Banana Bread cake (:

(try saying that 5 times fast, haha)

Have fun making and baking (and enjoy my tongue twister)

Sweet Pea