Posts Tagged ‘banana’

lets make it official

January 24, 2010

It was a big weekend, and a good place to officially start this blog. First, introductions, because there are five of us.

Zoe is our resident cook, and a food policy/sustainable farming/community activism student. She’s worked at East New York Farms, for McClure’s Pickles, and now for Dickson’s Farmstand Meats. And, she just won a pie contest. So, people! This girl knows about food.
Nicole just returned from a month long trip to the Philippines, where she realized she has more aunts, uncles, and cousins than she can count on her hands and feet. She studies reproductive rights, gender and sexuality, and interns with the Pro-Choice Public Education Project. She also makes a mean pasta/kale combination.
Claire is a journalism student interning right now for Allure. She has a keen sense of place and is an even better dancer. She has the astounding ability to compile random, healthy things on a plate and make it look really, really good.
Sami is a public policy student, and worked with NYU dining halls to provide food to homeless shelters around NYC. She has traveled around the world, makes her own yogurt, and is working with Zoe this semester researching chicken-coop models around NYC.
I (Emily) am a writer; I love food: cooking, eating, writing, and photographing it. I wanted to start this blog because we’re always cooking, eating with friends or with each other, and that’s a big part of why the five of us work so well as roommates. We’re here together in Brooklyn, until we graduate in May, and we thought it would be wonderful to share our apartment with our friends in a larger way. Hence, this blog.

So, maybe a recipe to start? This weekend we invited over friends to eat lots, and lots, and lots of cake. It looked a little something like this:

We were celebrating Claire’s birthday, and because my birthday falls during the holiday and I have always spent it at home, I wanted to bake a sort-of birthday cake for myself. All I wanted was a banana cake. With peanut butter. And, okay, if there’s going to be peanut butter, there had better be chocolate.

This cake was kind of a mishmash of recipes. The banana cake is adapted from Eat Me, Delicious, it’s the recipe I ALWAYS use for banana cake because while it has a wonderful banana flavor, it resembles cake more than it does banana bread. The peanut butter frosting isn’t too difficult to whip up, and chocolate ganache…. well, I could make that in my sleep. And eat it every night before I go to sleep, and when I wake up, and for a mid-afternoon snack. With the chocolate, the peanut butter, and the banana combined…. yikes. It was a mighty fine cake.

Banana Cake:
two cups ap flour
one & one-half cups white sugar
one stick butter
one cup milk
three & one-half tsp baking powder
one tsp salt
one tsp vanilla extract
three eggs
two mashed bananas, about 1 cup (good to be super-ripe, but mine weren’t and this was fine.)

Preheat oven to 350F. Grease two nine inch cake pans, put parchment paper on the bottom, and again, grease that sucker down.

In a small bowl whisk together the flour, baking powder and salt.

In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. Stir in vanilla and mashed bananas. Pour the batter between two pans, cook for around 35 minutes, or, you know, until that toothpick comes out clean.

For the frosting, just beat a cup or so of smooth PB with a stick of room-temp butter until light and creamy. Add about a cup and a half of powdered sugar, beat it, and then add and beat in 1/3 cup heavy cream. Beat in another cup and a half of powdered sugar, and there you have it! Add more sugar or heavy cream depending on how thick/thin/or sweet you want it.

Chocolate Ganache: I used about 6 oz of extra dark chocolate and 3/4 cup heavy cream. Heat your heavy cream until its boiling, and then pour that baby into your chocolate. Whisk like crazy! It always looks gross when you start but then it will become one of the more beautiful visions on this earth. To drizzle, let ganache cool, spoon into a sandwich bag and cut one end of the bag off. This recipe makes more than enough for this cake, so, if you really want to, you can incorporate into your next week of meals.

This was wonderful and sweet, but we have a savory pie recipe coming that will knock your socks off, because it literally knocked 60 peoples socks off last night at a pie competition we entered in Williamsburg. Yeah, dudes, this pie WON THE COMPETITION. It’s a samosa pie, and I don’t have pictures, so that must mean Zoe will make another one for us in the very near future, we will eat, and she will post. Look for it soon!