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To me, banana bread is a classic, an American staple.  It’s a family tradition, it’s at every church potluck. But… a lot can go wrong with banana bread.  It can be really bland.  It can be too dry.  Sometimes with too much banana or wet ingredients, banana bread can get really rubbery.  This recipe, however is AWESOME!  I adapted it from Jane Soudah’s ‘Delightful Desserts.’ It’s exactly the taste and texture that I wanted in a banana bread and it was super easy.  I can usually take or leave banana bread but this recipe had me coming back for more.  Unfortunately.  Ha!

Hope you enjoy!  xoxo

Mandi

 

 

Banana Bread
This banana bread is a true bread-- hearty but packed with flavor. Long gone are the days of rubbery or bland banana breads. This recipe is a winner!
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Ingredients
  1. 1/2 c. butter, room temperature
  2. 1 cup sugar
  3. 2 large eggs
  4. 1 tsp vanilla
  5. 1 cup mashed, ripe bananas (2-3 bananas)
  6. 1/2 c. sour cream
  7. 1 c. all purpose flour
  8. 1/2 c. spelt flour
  9. 1 tsp. cinnamon
  10. 1/4 tsp. nutmeg
  11. 1 tsp. baking soda
  12. 1 tsp. kosher salt
  13. 1 c. chopped walnuts or pecans
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9x5x3 loaf pan with parchment or spray with non-cooking spray.
  2. In a mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the vanilla, mashed banana and sour cream. Mix until combined.
  3. Add the flour, spelt flour, cinnamon, nutmeg, baking soda and salt. Mix until the ingredients are just combined. Fold in the nuts. Pour batter into the prepared pan.
  4. Bake for 50-60 minutes until the top is brown and toothpick comes out clean.
Adapted from Jane Soudah's 'Delightful Desserts'
Adapted from Jane Soudah's 'Delightful Desserts'
MandiCrocker https://mandicrocker.com/

We are getting totally SOCKED IN.  I love it!!!  There is nothing more peaceful than waking up to a quiet, relentless snowfall…

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I spend a majority of my mornings like this.. roaring fire, cats, writing in my warm ‘flippies’.  I LOVE MY MORNINGS!!!

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Little Tilla gets it… hanging out in the window sill… It’s just so peaceful.  *swoon*

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Which brings me to our treat of the day.  Hummingbird Cake!   

A buddy I work with is from one of the islands in Guam and he LOVES banana. Our breakfast guys make a banana bread french toast and he’s always taking a nibble here and there. “Oh God, Mendi, this is soooo good. Do you make a banana cake?” 

“Oh yeah, honey. I make a Hummingbird Cake!”

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“What’s that?”- asks EVERYONE.  Poor Hummingbird Cake, always the bridesmaid. 

Hummingbird Cake is a cake made with banana, pineapple, pecans and coconut.  A southern staple, it would probably place third as a contestant in a Cakes of The South beauty pageant. What makes this cake perfect for winter is that it is dense and hearty like a carrot cake, putting meat on your bones after a good ski, but it’s also tropical and will feel like a much needed vacation from the cold!

But hold onto to your ski poles… Because while Hummingbird Cake is a southern staple, it actually has its roots in Jamaica-mon!  It was a cake named after Jamaica’s national bird, the ‘Doctor Bird,’ and according to Wikipedia, was exported off of the island in 1979 “with other local Jamaican recipes in media press kits sent to the USA. The marketing was aimed at American consumers to get them to come to the island. As printed in the March 29, 1979 issue of the Kingston Daily Gleaner.”  THANK YOU JAMAICA!

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The first recipe was printed by Southern Living (sorry Better Homes & Gardens, they got the jump on ya) and won the Kentucky ‘Best Cake Award’ at the state fair that year.  Who can blame them?! The best part?  It is an oil based cake so you pretty much get to throw all of the ingredients into a bowl and whisk them together!  Easy peasy!

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The recipe I have always used, I found in Saveur.  However, the old recipe was replaced with a newer version to include coconut.  So my adaptation is a cross between both recipes.  Also, knowing that it has a history of being tropical, rather than Southern, I include a little lime juice and rum in my cream cheese frosting now. Hee hee hee… 

Enjoy!!! “Stay warm and tropical, my friends”… xoxo

 

Hummingbird Cake
Serves 10
A moist tropical cake with banana, pineapple, coconut and pecans, covered in a fluffy key lime, rum cream cheese frosting.
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INGREDIENTS
  1. 3 c. + 3 T. flour
  2. 1 T. cinnamon
  3. 1 tsp baking soda
  4. 1 tsp salt
  5. 1 c. chopped pecans
  6. 1 c. sugar
  7. 1 c. packed dark brown sugar
  8. 3 eggs, beaten
  9. 8 oz. crushed pineapple
  10. 6 overly ripe mashed bananas (about 2 3/4 c.)
  11. 1 1/4 c. oil
  12. 2 tsp vanilla
  13. 1 c. sweetened coconut
  14. 1/2 tsp almond extract
INGREDIENTS FOR FROSTING
  1. 2- 8oz. pkgs cream cheese
  2. 8 T. unsalted butter
  3. 6 c. powdered sugar
  4. 1 tsp vanilla
  5. 2 T. dark rum (to taste)
  6. 1 T. key lime juice (to taste)
FOR GARNISH (optional)
  1. toasted unsweetened coconut flakes
  2. 1 c. toasted pecans.
Instructions
  1. Preheat oven to 350 and grease 3- 9 inch cake pans (10 inch pans work too)
  2. Whisk together dry ingredients in a large bowl. Add wet ingredients and combine thoroughly.
  3. Distribute evenly into 3 pans and bake for 20-25 minutes.
  4. Allow to cool completely.
TO MAKE FROSTING
  1. Cream together cream cheese and butter until light and fluffy. Slowly add in powdered sugar. Add vanilla extract and mix thoroughly. Add rum and key lime juice to taste.
Notes
  1. **If you have extra banana or pineapple left over in your can, feel free to use it between layers!
  2. **Add powdered sugar to cream cheese and butter slowly or your kitchen will look like a cocaine factory.
  3. **Have extra rum on hand because #Thursday
Adapted from Saveur
Adapted from Saveur
MandiCrocker https://mandicrocker.com/