January 22, 2018

BANANA STICKY TOFFEE PUDDING




What to do with two clearly overripe bananas that are hanging out in my kitchen?  Banana Sticky Toffee Pudding.  Even the name sounds wonderful.  This delectable little dessert tastes part banana bread and part bread pudding.  Pretty ingenious, don't you think?


It is baked in the oven (just like banana bread)  and has overripe bananas in it (just like banana bread), but has a sauce that is added after the baking process is done.  And . . . more (warm) sauce added before serving (also known as eating), which makes it like bread pudding.


Each yummy piece is served with a generous topping of unsweetened whipped cream.  I mean, this is heavenly.


I made this yesterday.  I poured the remaining sauce over the top of the remaining cake, covered the pan with aluminum foil and placed it in the refrigerator.  I also refrigerated the whipped cream.  You can then cut a piece and place it on a microwave-safe plate and microwave it for 15 to 20 seconds.  Spoon some whipped cream on top, and there you have it:  Perfection.


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Banana Sticky Toffee Pudding

1/2 cup unsalted butter, at room temperature
Butter for greasing pan
1/3 cup boiling water
1 cup (or less) of raisins
1/4 to 1/2 cup of bourbon (optional)
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1-3/4 cups light brown sugar
2 large eggs
2 medium-size overripe bananas, mashed
1/2 cup heavy cream

Unsweetened whipped cream for serving.

1.  Preheat oven to 350 degrees F.  Grease a 9 x 9 inch metal baking pan with butter.

2.   Soak raisins in a bowl with bourbon.  After soaking, pour any excess bourbon off.  

3.  In a small (heatproof) mixing bowl, pour the boiling over the raisins.  Stir in the baking soda.  

4.  In a medium bowl, whisk the flour and baking powder together.
In the bowl of a stand mixer using the paddle attachment, beat 1/4 cup of butter with 3/4 cup of brown sugar at medium speed until light and fluffy, for 4 minutes.  Beat eggs in, one at a time.  Turn mixer on low speed and add flour mixture a little at a time until just combined.  Add in the raisin mixture and bananas and beat on low speed until just incorporated.

5.  Scrape and spread the batter into the prepared pan and bake for 30 minutes (or until toothpick inserted in the center comes out clean).

4.  In a small saucepan, combine 1/4 cup of butter, 1/2 cup of heavy cream, and 1 cup of brown sugar.  Bring to a gentle boil over medium heat and cook until slightly thickened and golden.  (Approximately 3 minutes).

5.  Transfer the pan to a wire rack.  Using a toothpick, poke holes over the top of the cake.  Pour half of the sauce over the cake and let stand until the sauce is absorbed.  Serve warm with the remaining sauce and whipped cream.

I made my unsweetened whipped cream by pouring some heavy cream into the mixing bowl on my stand mixer and whipped it until it made whipped cream.  I stored what was left over in the refrigerator.

Soaking the raisins in bourbon is entirely optional, and this step can be skipped.

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Slightly adapted from FOOD & WINE Magazine.

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