It's Tuesday and You Know What That Means. . .TWD. ~ YUM!

I have GOT to keep out of Jo Ann's Fabric Store! I keep finding things that I am just not walking away from. A new cake pan, silicone everything (who could possibly get enough??!), beautiful silk flowers, yarn, needle point. . .have I mentioned fabric yet? This is a fabric store and I have yet to buy fabric.

I have the cutest blue silicone mini-bundt cake bakeware and Dorie's Black-and-White Banana Loaf was beckoning me to be creative. A bundt cake means I have a center to fill. What to do? What to do???? Oh, I know! I have all these ripe bananas with little black specks just starting to appear so why not make bananas foster in a rich brown caramel sauce to drizzle over the top? Dorie did mention adding pecans for a crunchy texture. . .so we are also going to toast 1/2 cup of pecan halves in the oven at 350 degrees for 12 minutes. When done baking, we are going to chop the toasted pecans into small to medium size pieces and liberally sprinkle the toasty little nut pieces over the caramel, soft banana slices, and cute little bundt bread. Okay, bundt cake sounds so much better but in reality, this is a cake-like bread recipe. Good? Delicious!

I loved this recipe along with the ease in putting the ingredients together. I was reading one of my Cuisine at home issues, June of 2008 I think, and the bananas foster was in the back part of the magazine. I looked at the recipe several months ago and I just couldn't get the recipe out of my head. The pictures, the ingredients, luscious caramel sauce (I'm a sucker for a good caramel sauce), and warm bananas tossed in the caramel. What a combination!

Tuesday with Dorie has struck aces again! Our group is growing so fast and talk about talented Bakers! You just have to go take a look. The recipe was chosen by Ashlee of A year in the Kitchen and we applaud you. Great choice and the recipe did not take long to put together.

Dorie's recipe for Black-and-White Banana Loaf is on page 232 and 233 of her cookbook: Baking, from my home to yours.

You simply whisk a few dry ingredients together;

Get the bananas mashed, melt some bittersweet chocolate with 2 T. butter;

And get busy putting the ingredients together in the order the recipe tells you. Easy and the sweet smell. . .YUM!

I cheated on how to pour the batter into the pans. I just used my glass measuring cups with little pour indents to make the process quicker.

The bananas foster is just:
1 c. brown sugar, 1 stick unsalted butter, 2 T. rum, 2 T. banana liqueur, 1/2 t. cinnamon, and a pinch of salt.
Simmer the brown sugar, butter, rum, liqueur, cinnamon, and salt over medium heat until thickened, about 8 minutes. Whisk occasionally. Add bananas and simmer until warmed through, about 1 minute.

Grab one of your little cakes and drizzle, dump, pile. . .what ever makes you really happy, as much of the bananas foster over the cute little cake. Sprinkle your toasted pecans over all AND...

JUMP IN with two forks. Okay, just one. You might scare somebody =D.


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