Sunday, May 3, 2009
I wonder how many times I've started a blog post with this comment: I had a few ripe bananas to get rid of, so ...
This time, I had enough bananas to make two things. First, I made Chocolate Chip-Banana Snack Cake from Nicole Rees's Baking Unplugged. Although this recipe is designed to be made, well, unplugged, I confess that I used a mixer. (I'm lazy. What can I say?) I had a little vanilla frosting left over from the Cookies & Cream Cupcakes I made last week, so I put that on the cake. It's a nice little cake: not fussy, and it came together pretty quickly. Definitely one to add to the ripe-banana repertoire.
The other bars are Banana Caramel Brownies from Elinor Klivans's 125 Cookies to Bake, Nibble, and Savor. They are a cakey banana bar cookie with a bit of caramel sauce in them. Then after the batter is in the pan, more caramel sauce is drizzled over and lightly swirled in, and chopped pecans are sprinkled onto the exposed caramel. I'd made these bars once before, seven years ago, in fact. I made a note in the book and dated it: "3/20/02 Extraordinary. Butter + flour pan." (I recall that I brought some to share with my pals Brooke and Bill, and remember that Brooke loved them.) I think I won't let seven years pass before I make these bars again.