I hate bananas, they’re probably my least favorite fruit. I don’t like banana flavored candy, or ice cream, but banana bread….now that’s a whole different animal. I LOVE banana Bread. I have had loaves that make me cringe, and others, like this one….that make me want to do heel kicks, run it into the other room and eat it ALL by myself. Especially with the little trick I learned a few years ago, which I’m sure basically everyone knows. But I’m still going to share it! Also, people sometimes use bananas that aren’t ripe enough and I just do not like the way it tastes! I buy a bundle of them and leave them on my counter until they are almost completely brown, then I bag them up and stick them in the freezer. On the day I’m going to bake, I pull out 3 big ones, or 4 smaller ones and set them in the sink to defrost. They work PERFECT, but they have to be super ripe and gross looking!

This recipe is straight from the Betty Crocker cookbook, except I substitute something for the buttermilk, since I never have that stocked at home….and I add a little something at the end that has been a game changer. My momma is the one who gave me these tips! So here goes:

Prep Time: 15 minutes

Bake Time: 1 – 1.25 hour

Makes 2 loaves, 24 slices each.

YOU NEED:

1 1/4 cups sugar

1/2 cup stick  margarine or butter, softened

2 large eggs

1 1/2 cups mashed ripe bananas(I use 3 large bananas)

1/2 cup buttermilk (I use 1/4 cup sour cream and 1/4 cup half & half instead)

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts, if desired(I don’t use nuts)

  1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/4 x 2 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches(which is what I use), with shortening.
  2. Mix sugar and margarine in large bowl. Stir in eggs until well blended. Put bananas, vanilla, and the sour cream and half & half into batter and mix in. Beat until smooth. In a large bowl, mix all dry ingredients together, then stir mixture until just moistened. Stir in nuts(I never do). Pour into pans. THE IMPORTANT PART: Sprinkle sugar all over the top of the batter before you set in the oven. I really coat it, so I can’t see much batter, but I don’t do it thick, just a good covering.
  3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. I usually only bake my single loaf about an hour and seven minutes. I like my loaf to be very moist, and even the slightest bit raw in some areas, so I make sure the second my toothpick comes out clean I take it out. Start checking the loaf around an hour and 5 minutes. I can’t say when to check the double loaves. Cool 5 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. wrap tightly and store at room temperature.

Now about why the sugar on top is so amazing. It crystallizes while it bakes and makes the most DELICIOUS sweet crunchy top coat. I want to slice the top off, and eat it entirely by itself. I slice each piece, butter it, microwave it for 15 seconds and then enjoy a really delectable treat! Please try it and let me know what you think!

 

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In this segment of ‘In the Kitchen with Emily’, you will learn to create the most delicious, moist blueberry cake, that will change your taste-bud’s life! The batter alone is the best batter I have personally ever eaten!  

 


Are you guys ready for an AMAZING, moist, decadent treat?? Because if so….this blueberry cake will NOT disappoint! Unless, however, you don’t make it correctly, then it will disappoint. I have forgot to flour the pan before, overcooked it a couple times, and it really put me in a crud mood. Nothing is more frustrating than working hard on cooking/baking and it not coming out tasting like something straight from Heaven’s kitchen! My mom’s best friend growing up, Michele, who now happens to be my Aunt had a mother who could bake well. Her name was Mrs. Greeley and she created this recipe which my momma got a hold of. Growing up, we frequently had this delicious cake and now I am going to share it with all of you!

I love to bake. I always have. And Jake loves sweets. Soooo, I try to bake him yummy pastries. When I do something, whether it be cooking, redecorating, cleaning….I NEED to hear how wonderful it was/is. I usually always respond with a little grin and shrug, and then state why the compliment just can’t be true. (women, am I right?) But if I don’t receive words of affirmation, we’ll use food as an example….I will plop down right in front of Jake, basically nose to nose and ask him if he liked the meal. Of course, he responds with, “Yes!” To which I proceed to grill him on why he didn’t tell me without me asking…if it’s the BEST meal he has EVER had…and then I finish with, “Why are you lying to me?” Basically, I have to be told it was great, but I won’t believe it was great, but if I don’t get told how great it was, even if I don’t believe this anyways….I will force the “lie” right out of him! Deep breath after that run on sentence. I just needed to get that out there and hope that I am not the only person like this. And also point out that Jake truly does love this cake and will positively affirm me and ask me to make another one. So it’s definitely a good cake. If it’s something he doesn’t like, he’ll sweetly start out with, “This is REALLY yummy….but maybe not for all the time, ya know?” Sigh. I mentally want to throat chop him for not loving every possible thing I do or create. Now on to the recipe!

P.S. Crew is in the pictures, but she doesn’t get to touch a SINGLE thing I cook or bake. That drives me crazy. I always wonder how many little grubby boogied hands have helped with food at potlucks. Blegh.

What You Need

1 stick Butter (1/2 cup) (room temperature or softened. Not melted)

1 Cup Sugar

2 Eggs

1 tsp Baking Powder

1 tsp Baking Soda

2 Cups Flour

1/2 tsp Salt

1/2 pint (1 cup) Sour Cream

1 tsp Almond Extract (pure not imitation)

1-1.5 cups Blueberries (frozen or fresh) *Fresh blueberries make it heavenly

 

Topping/Glaze

3/4 Cup Confectioners Sugar

2 TBSP Hot Water

1/2 tsp Almond Extract

Prep

  • Cream butter and sugar.
  • Add unbeaten eggs one at a time.
  • Add dry ingredients (mixed together in separate bowl) alternating with sour cream, ending with dry ingredients.
  • Add almond extract and berries.

Bake

  • Grease and flour pan(bundt pans are hard to grease well….so really lay it on thick and get that flour in all the creases, or you’ll have cake stuck to the pan when you’re finished!)
  • Bake at 350°
  • Check at 35 minutes, THIS IS IMPORTANT…insert toothpick, if it comes out clean, cake is done, if it has goo, continue, minute by minute until there no goo(unless you like a little goo…which I do!) It cooks quickly and can go from moist to dry in this short time!
  • Take out and cool on rack for 10 minutes.
  • Flip it onto cake plate, and then drizzle glaze on top, slowly and evenly. (I personally make a double batch of glaze because I like the bottom of my cake absorbing it and getting really gooey and sweet!)

That’s it! Please try this and let me know what you think! And make sure you really watch it at the end…because you do not want a dry cake!

 

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