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Posts Tagged ‘banana’

Banana Consommé

I have this weird obsession with fruit consommés. I usually use the agar filtration technique to clarify fruit consommés but this technique can span three days and sometimes fruit does funky things when frozen and thawed. I had vacuum sealed a couple of bananas with vanilla bean and sprigs of lemon thyme to infuse the banana puree for a cake but when I noticed a clear liquid draining from the pulp, of course my first thought was: consommé!

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(makes 4 one-pound loaves, or 6 ten-ounce loaves for gift giving)

Banana Bread

(Whole Wheat) Banana Bread


The sight of a perfectly ripe banana is a sight to behold. Its unblemished yellow and barely spotted skin blushes with the healthy intention of topping your morning cereal or yogurt parfait. But once those spots become too numerous to count and its flesh turns mushy, becoming fodder for the fruit flies, what’s a poor soul to do with this neglected fruit? Banana bread, of course! This recipe is adapted from a banana pound cake recipe that I inherited from a previous pastry chef. I’ve replaced a third of the flour with whole wheat for a more toothsome chew, added some buttermilk to tenderize the crumb, and replaced the butter with oil for a soft and supple texture. If you don’t have time to make this bread right away, peel and freeze the bananas until you have enough to make this recipe. This bread will keep at cool room temperatures for a week or freezes beautifully for up to one month. It is best eaten a few hours after baking.

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