May 23, 2013
Written by Joy Paoletti and Judy Vig
Monday, 23 August 2010 15:52
The kids are headed back to school in just about a week. We are sure most moms are thinking about school supplies, clothes, sneakers and snacks. But ... there is still one weekend left we consider summer and then, BOOM! We are thinking fall!
Thank you again for all of your requests and sending your most treasured summer recipes to us. We wrote about grilled meats, side dishes, berries, cherries, peaches and plums. But we forgot one ... bananas!
Of course, bananas can be used a million different ways, adding a sweet flavor and creating a very moist texture in many recipes. Growing up in our house, ripe bananas were always used for mom’s best banana bread.
When Judy and I asked for your favorite recipe for this, the variations were amazing. Pineapple, coconut and Italian cocoa powder were all the favorites, and we will enjoy trying all of them. We would like to share our version of this old favorite. It is a little more like a coffee cake, using a round cake pan and drizzled with a shiny rum icing, we are calling a gloss.
Join us, sit back, and relax with a hot cup of coffee and a slice of this banana coffee cake and keep thinking, “soon the house will be quiet ... the kids are back in school!” Enjoy!
Banana Coffee Cake with Drunken Raisins and Vanilla Rum Gloss
2 1/2 cups flour
3/4 cup sugar
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup vegetable oil
1 teaspoon vanilla extract
2/3 cup buttermilk
1 1/4 cups ripe banana mashed, about three bananas
1/2 cup rum soaked raisins
1/2 cup roasted nuts, optional
sanding sugar (optional garnish)
Combine flour, baking powder, baking soda and salt. Set aside. In a large bowl beat sugar, oil, buttermilk, vanilla and eggs. Add the dry ingredients and beat slowly until just blended. Do not over beat. Fold in mashed bananas, raisins and roasted nuts if using. Pour into prepared nine-inch round cake pan. Crust the top with a sprinkling of course sanding sugar. Bake at 350º for 25 to 30 minutes or until tester come out clean.
Rum Soaked Raisins
Pour raisins into a glass bowl. Pour 1/2 cup dark rum over raisins (spice rum works too). Add enough water so that all raisins are covered in the liquid, and let sit for at least 30 minutes.
Vanilla Rum Gloss
1 cup sifted powdered sugar
2 tablespoons butter or margarine, melted
1 to 2 tablespoons milk or water
1/2 teaspoon vanilla extract
1/2 teaspoon rum flavoring
Combine all ingredients with enough milk or water to the desired consistency. Makes about 1 taste and add more vanilla or rum, whichever you prefer cups.
This is a very forgiving recipe. If it becomes too thin, add more powdered sugar, and too thick, add more liquid until you’re happy with it.
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