20 Sweets in 20 Weeks - #10: Banana Sundae

So I remember saying that this was going to be the ultimate banana sundae - but perhaps it isn't the ultimate - more like an average kinda banana sundae. I had all these hopes and dreams for the most amazing banana sundae ever, but when it came the day to make it - let me just say I had some issues. They weren't food issues that I was having - it was more like screaming children issues. So in the end it was all very rushed - it wasn't as pretty as I wanted, the photos were cruddy and I didn't get to make it all fancy-schmancy. All that being said I did manage to make a banana sundae that consisted of 12 layers of evilness, and while it may not be the ultimate banana sundae I still thoroughly enjoyed eating it.

Not the Ultimate Banana Sundae
Makes 1

Bottle of chocolate topping
One banana, sliced
Mini marshmallows
Good quality vanilla ice-cream, slightly softened
M&M's
Whipped cream
Glace cherry

1. Grab an old-fashioned milkshake glass. 
2. Pour a little bit of chocolate topping into the bottom.
3. Add a few slices of banana.
4. Add a very small handful of mini marshmallows.
5. Add a small scoop of ice-cream and squish it into the glass.
6. Pour on a little more chocolate topping.
7. Add a few more slices of banana.
8. Add a very small handful of M&M's.
9. Add another small scoop of ice-cream and squish it into the glass.
10. Add a few more slices of banana.
11. Add enough ice-cream to nearly fill the glass, again squish it in.
12. Add some more mini marshmallows and M&M's.
13. Top with whipped cream and the glace cherry.
14. Consume.

Slice up your banana.

Grab your glass.

Add chocolate topping and banana.

Some mini marshmallows.

Pack down the ice-cream.

Add chocolate topping, banana and M&M's.

More ice-cream and banana.

More marshmallows and M&M's - why the hell not?

Top with a ridiculous amount of whipped cream and a glace cherry.

Eat it!

And just out of curiousity - if you were making the ultimate banana sundae what would you put in it?

20 Sweets in 20 Weeks - #7: Banana Cream Pie

I have been dreaming of eating banana cream pie for some time now. I think I have only had it once before and that was in 2006 when I visited Hawaii (which was great fun by the way). I really think that America seems to be the place to be when it comes to pies. Australia's pie selection just seems so boring in comparison - we seem to do apple pie and lemon meringue pie and not a hell of a lot more. 

Funnily enough I actually got this recipe from an Australian cookbook and it turned out pretty well. I like the banana cream filling and of course who can complain with loads of whipped cream on top. But I did have some issues with this pie. First of all working with gelatine for me was a nightmare! It made the cream filling go incredibly lumpy and I ended up having to heat the whole cream mixture using a double boiler to get it back to a smooth consistency. For a while there I thought I would have to throw out the whole thing, there may have been some foul language at that stage. The second issue I had was the pastry, I may have over worked it, but I found it incredibly hard - when what I was after was a nice flaky crust. Other than that the pie is good, maybe even better than good - lets just say there was very little conversation at the dinner table while it was being consumed. 

 Chocolate Banana Cream Pie (adapted from The Australian Women's Weekly - The Great Dessert Cookbook)

Pastry:

90g unsalted butter, softened

1/4 cup caster sugar

1 egg

1 1/2 cups plain flour

2 tbsp ground rice (rice flour)

1/4 tsp baking powder

Filling:

30g unsalted butter

2/3 cup brown sugar, lightly packed

2/3 cup water

1 1/4 cups milk

3 to 4 bananas (I used 3 smallish bananas)

1 tbsp gelatine
2 eggs
2/3 cup cream
dark chocolate (approximately 150g)
lemon juice
extra whipped cream (I added a little bit of caster sugar to mine)
shaved milk chocolate, to decorate

Pastry:

1. Cream butter and sugar; add egg, beat well.
2. Sift flour, ground rice and baking powder, work into creamed mixture, knead well until smooth.
3. Refrigerate for 30 minutes.
4. Roll out pastry on floured surface to fit lightly greased 23cm pie plate. Decorate edges with trimmings, brush with water. Prick well with fork on base and round sides.
5. Bake in hot oven (375F) for approximately 15 minutes or until lightly golden (took my oven 20 minutes); cool.

Filling:

1. Combine butter, sugar and half the water in a saucepan; cook, stirring until sugar is dissolved. Cool slightly, stir in milk.
2. Soften gelatine in remaining water, dissolve over hot water; cool. Blend into milk mixture. (This is where my mixture went lumpy and gross - if this happens to you, pop the mixture into a double boiler and stir/whisk until the lumps disappear).
3. Separate eggs, add lightly beaten egg-yolks to milk mixture; allow to cool.
4. When beginning to stiffen slightly, fold in lightly whipped cream and softly beaten egg-whites. 
5. Optionally at this stage melt the dark chocolate and spread over the base of the pie case. (Looking back I would probably put a layer of ganache on the base instead of just straight chocolate).
6. Slice bananas, dip into lemon juice; reserve some slices for decoration (I didn't reserve any). Arrange remainder on base of cooked pie case.
7. Pour cream mixture over carefully; refrigerate until set.
8. Just before serving, decorate with extra whipped cream and reserved banana slices (I decorated with shaved chocolate instead).

And now for some pictures of the process. The uncooked pastry case...

Pastry case cooked and fresh out of the oven...

Cover the pastry in melted chocolate...

Top with slices of banana...

Pour over the cream mixture and refrigerate to set...

Top with whipped cream and shaved chocolate, cut a slice and enjoy...

Cupcake Hero - Chocolate Peanut Butter and Banana Cupcakes

The second round of Cupcake Hero has begun - ding ding! Well actually you can't vote yet - but you can bake if you still want to. The theme for this month is peanut butter, and my first thought was dang, I've already made my awesome peanut butter cup cupcakes. So what to make? Everyone knows that peanut butter and jam go together so I decided against that. But did you know that some people like peanut butter and banana sandwiches? I don't personally, but supposedly it is a done thing. Still peanut butter and banana just seemed to simple so instead I present to you my....

Chocolate Peanut Butter and Banana Cupcakes

Banana cake filled with peanut butter and dark chocolate ganache, topped with peanut butter swiss meringue buttercream, drizzled with dark chocolate ganache and finished with a choc-dipped banana chip

Before I give you the recipe for these babies can I just say holy moly! These cupcakes were darn good - this flavour combination totally rocks my world. All the folks at Mat's work raved over these cupcakes, in fact I think the only complaint was that it was a bit rich after eating two of them. So if you like peanut butter, bananas and chocolate (and really who doesn't) then I can definitely suggest you make these cupcakes, you won't regret it.

Banana Cupcakes (adapted from The Australian Women's Weekly Classic Cakes)
Makes 24

185g butter, softened
175g caster sugar
3 eggs
335g self-raising flour
1/2 tsp bicarbonate of soda
1 1/4 cups mashed banana (I needed 4 bananas)
1/3 cup milk

1. Preheat oven to 180C. Line 2 12-hole muffin trays with cupcake cases.
2. Beat butter and sugar until light and fluffy. Beat in eggs, one at a time.
3. Stir in the sifted dry ingredients, mashed banana and milk.
4. Divide mixture into cases and bake for 15-20 minutes or until a skewer comes out clean.
5. Let the cupcakes cool in the tins for 5 minutes and then transfer to wire racks to cool completely.
6. Prepare the peanut butter dark chocolate ganache, peanut butter swiss meringue buttercream and choc banana chips while you wait :)
   

Choc-Dipped Banana Chips

24 banana chips (have extras if you feel the need to snack)
100g dark chocolate

1. Melt dark chocolate either in the microwave or using a double boiler.
2. Dip one end of each banana chip into the dark chocolate, then place on a tray lined with baking paper.
3. Leave to set at room temperature.
   

Peanut Butter Dark Chocolate Ganache (and Dark Chocolate Ganache)

13.5 ounces dark chocolate, in small pieces
1 1/2 cups thickened cream
1 tbsp smooth peanut butter

1. Place the dark chocolate in a bowl.
2. In a small saucepan heat the cream over medium heat. Bring it just to a boil - be careful to not let it overflow.
3. Pour the cream over the dark chocolate and whisk until smooth.
4. Transfer half of the ganache into a separate bowl and whisk in the peanut butter.
   

Peanut Butter Swiss Meringue Buttercream

4 egg whites
270g caster sugar
250g unsalted butter, softened
4 tbsp peanut butter

1. Combine the egg whites and sugar in a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get it without the egg whites cooking. To test rub the mixture between your fingers and if you can't feel any sugar granules then it is ready.
   
2. With the whisk attachment on your mixer whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature. This should take about 10 minutes.
3. Now put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again. This should take about 4-6 minutes.
4. Add the peanut butter and mix on medium speed until combined.

Now that you have all the components ready and the cupcakes are cooled it is time to finish it all off. First using either an apple corer or a small knife cut a well into each cupcake...


Now it is time to fill each cupcake with the peanut butter dark chocolate ganache, I used a piping bag to do this but you could just use a spoon...


Fill each well right up to the top...


Then replace the top of each cupcake...


Finally pipe a swirl of the peanut butter swiss meringue buttercream, add a choc-dipped banana chip and drizzle with some dark chocolate ganache...


Enjoy your chocolate/peanut butter/banana creation...


Yum!

Banana and Caramel Cake

I have been a bad blogger, I forgot to announce to the world on Saturday that it was Mat's birthday! And not only was it Mat's birthday but on that very same day it was our 6 year anniversary. Yep six wonderful years together and it feels like it has all just flown by. To celebrate this fantastic day I baked Mat a banana and caramel cake. I actually read through a whole heap of cake descriptions to see his reactions - mostly it was no, no, no - but then a yes! Yes he likes banana cake and so it was made.


Banana Caramel Layer Cake (from The Australian Women's Weekly Classic Cakes)
Makes a 24cm bundt cake
(I made a 6" cake and 12 cupcakes instead)

185g butter, softened
175g caster sugar
3 eggs
335g self-raising flour
1/2 tsp bicarbonate of soda
1 1/4 cups mashed banana (I needed 4 bananas)
1/3 cup milk
380g can caramel Top'n'fill (I used half a tin)
3/4 cup thickened cream, whipped
1 large banana sliced thinly (I omitted this)

1. Preheat oven to 180C. Grease 24cm bundt pan well (or grease and line a 6" round cake tin, and line a 12-hole muffin tray with cupcake liners).
2. Beat butter and sugar until light and fluffy. Beat in eggs, one at a time.
3. Stir in the sifted dry ingredients, mashed banana and milk.
4. Spread mixture into bundt pan (or cake tin and cupcake liners).
5. Bake for 40 minutes (took my cupcakes 20 minutes and my 6" cake 30 minutes).
6. Stand cake in pan for 5 minutes before turning onto a wire rack to cool.
7. Split cake into three layers. Spread bottom layer of cake with half the caramel, top with half the cream then half the banana slices. Repeat next layer. Replace top of cake and dust with icing sugar to serve. (I only split my cake into two layers and I left out the banana slices because I didn't want them to go brown).
   

Happy birthday and 6 year anniversary Mat - love you!

Baking Mondays - Banana Cupcakes with Lemon Cream Cheese Frosting

This week I had some left over bananas that were beginning to get a bit overripe - so it was a perfect opportunity for some banana cupcakes. I decided to finish off the cupcakes with some lemon cream cheese frosting and it was delightful! I am very happy with these cupcakes.

So the recipes...

Sour Cream Banana Cupcakes (from The Australian Women's Weekly - Cupcakes)
Makes 12

90g butter, softened
110g brown sugar
2 eggs
75g self raising flour
75g plain flour
1/2 tsp bicarb soda
1/2 tsp mixed spice
2/3 cup overripe banana
80g sour cream
2 tbsps milk

1. Preheat the oven to 180 degrees celsius and line a 12-hole muffin tray with cupcake liners.
2. Beat butter, sugar and eggs until light and fluffy. Note: If I do these again I will beat the butter and sugar on its own first, and then the eggs to get a better consistency.
3. Stir in sifted ingredients, banana, sour cream and milk.
4. Divide batter amongst cupcake liners, and bake for 20 minutes.

Lemon Cream Cheese Frosting
Made more than enough for 12 cupcakes

60g butter, softened
250g cream cheese
500g icing sugar, sifted
juice of 1 lemon

1. Beat butter and cream cheese until combined, light and fluffy.
2. Add the icing sugar and beat until combined.
3. Add the lemon juice and beat until combined, and then keep beating until smooth.

And the ratings?

Me - 9/10 - yum, yum, yum! These were light, moist and delicious. The icing was very tangy and sweet - loved it! My only issue is that the cake could taste a little bit more like bananas.
Mat - 9/10 - best banana cake that I have made so far (even though I have only made one before :P)