I’ll tell you what happened, I was cheap, and sentimental past all reasoning. That stupid Bundt pan was purchased when my youngest was a baby, and I couldn’t afford it. She’s now thirty-seven. Says a lot, doesn’t it? I guess it took a disaster to make me realize it.
I’m going to give you the recipe anyway, plus an added Bundt pan recipe I’m going to make one last time, as sort of a farewell send-off before I put my piece of trash where it belongs.
Banana Bread, or Cake
Can be made in a loaf pan, but I’ve found Bundt-like pans never leave the middle soggy, as sometimes happens with loaf pans.
***BIG COOKING TIP***
It’s big; didn’t want you to miss it. Whenever you get bananas, instead of throwing the last few spotty ones out, throw them in the freezer. You don’t even have to wrap them up. I used six blackened, shriveled up bananas I let thaw out overnight in a bowl. When thawed, I peeled them (they are a gummy mess by then) and put them in a colander to drain.
Also the night before, soften two sticks of butter
If you don’t want to do that, microwave the bananas in their peels for four minutes on high, flip them over half way through. They will also be a soggy mess (and hot! so let them cool off first) which you also drain in a colander.
I got about a cup of banana juice I boiled down to three tablespoon of dark syrup
I know that sounds like a lot of work, but it’s worth it. While the banana juice is boiling, put a cup and a half of pecans (whole, or pieces) on a cookie sheet and bake them in a 450 degree oven. Really keep an eye on them, it only takes a few minutes to toast them.
Here’s what you do:
Turn the oven down to 350 degrees
Grease and flour your pan, mix butter and brown sugar until fluffy, add the vanilla, the milk, eggs, in that order, beating after each addition. Add all dry ingredients at once and only incorporate them.
Put your bananas and nuts on top and fold into batter with a spatula. It will look like this before you mix it in-
Put into pan and bake for roughly one-half hour. Use the toothpick test to make sure it’s done. My cake looked like hell when it was put back together, but it still tastes great.
3 cups all purpose flour
2 teaspoons each, baking powder and ground coriander
1 teaspoon each baking soda, salt, ground nutmeg and cinnamon
2 sticks butter
2 1/2 cups dark (or light) brown sugar
2 teaspoons Vanilla
3/4 cup milk
2 large, or 3 small eggs
2 cups banana pulp with roughly 3 tablespoons banana syrup
1 1/2 cups toasted pecans
Last recipe – no photo because I haven’t make it yet. It’s a recipe my husband loved, given to me by his Aunt, who is now deceased. So I’m calling it after her –
Aunt Frankie’s Jell-O Mold
2 large boxes of Strawberry Jell-O
1 pint of strawberries
2 – 8 ounce packages of cream cheese
1 sprite, or seven-up
Soften the cream cheese. Wash and hull strawberries (if using frozen, thaw, drain and use juice) boil 2 cups of water, add box of Jell-O, stir to dissolve, add 2 cups of soda (add any juice from strawberries to make 2 cups).
Put mixture in bottom of Bundt pan and refrigerate. It’s good to let it set up (refrigerate for two hours, or more. Boil 2 more cups of water, Add softened cream cheese, beat together with an electric mixer, food processor, or blender. Pour on top of first layer in Bundt pan, cover with plastic wrap, and refrigerate until set.
Unmold by filling your sink with hot water. CAREFULLY place Bundt pan in water, not letting any water leak onto Jell-O. Look at top edge of Jell-O next to pan, and the MOMENT any liquid develops, take out of water, put a plate on top, and invert. Lovely AND delicious!
You can find more recipes like these, along with a great read in my book.
Love on a Half Shell
What happens when a thirty-something woman is handed her sister’s messed-up kids, and then finds the love of her life? Meet Rae Green, a woman who could handle anything . . . or so she thought.
Three parts love, two parts grit…the perfect recipe to save a family