Banana Pudding

From the kitchen of One Perfect Bite...Tonight's pudding is the result of two projects colliding. As was the case last night, I needed another recipe to finish the bananas whose odor was permeating the house. I've also been working on a book that is neither memoir nor cookbook. It's a personal reflection of the changes that have occurred in the American kitchen during my lifetime, and while there are recipes, it is not a cookbook. One of the old recipes I've been referencing is for a wartime banana pudding. The recipe is too austere to share with you here, but it did cause a spark that led to the creation of a pudding that by wartime standards is opulent. This is a really simple dessert to make, but it does require "minding" while it cooks. You don't want it to scorch or boil while it's on the stove, so I suggest a slow constant stirring as it comes to the simmer. While it is not a requirement, I like to strain the pudding through a mesh sieve to eliminate any lumps that it might contain. If by chance the pudding is too thick to sieve, stir in a a bit more milk before proceeding. If you like the flavor of bananas you will enjoy this pudding. It comes together quickly, is delicious and it's a favorite in frugal kitchens everywhere. The pudding will hold for about 24 hours before it begins to weep, so plan accordingly. Here is how it's made.

Banana Cinnamon Muffins

From the kitchen of One Perfect Bite...I usually end up with more fruit and vegetables than are needed for the recipes I'm experimenting with. I blame it on the way recipes are written today. How many cups can be had from a large onion? How large is a large onion? How many sliced apples are needed to produce five cups, or better still, how many bananas are needed to a cup of puree? What exactly is a medium banana? I could go on forever, but I suspect we all overbuy our fruits and vegetables for fear that we'll run short and have to make an emergency trip to the grocery store. The banana is forgiving. Not all fruits are as amenable as an overripe banana, which even past its prime can be used to make delicious baked goods. I have a slew of recipes for nasty 'nanas. The recipe stash began when my children were babies and it continues to this day. Thanks to leopard-like bananas, long past their prime, I finally got around to making this muffin recipe from the Betty Crocker test kitchen. I'm so glad I did. These muffins are easy to make, deliciously moist and perfect for a special breakfast or brunch. I've started to spray paper liners when I use them for muffins or cupcakes, following a string of failures where the cake clung so tenaciously to the paper liners that it came off in unattractive clumps. I suggest you spray the liners if you use them for this recipe. These muffins are well within the skill set of novice bakers, and even kids, with a little supervision, can roll up their sleeve and serve these to the family. I do hope you'll give this recipe a try. Here is how these muffins are made.

Banana Bread - Loaves for the Neighbors

From the kitchen of One Perfect Bite...This simple recipe yields four nice loaf cakes that make great token gifts for the Christmas holiday. They are chock full of nuts, and if you use really ripe bananas - the brown, nasty kind - the cakes will have great flavor. The loaves can be frozen, and they will keep at room temperature for several days if you wrap them well. They, obviously, can be prepared well ahead of serving. The last time I made loaf cakes, I was asked how they differ from quick breads. In my world, cakes are lighter and sweeter than quick breads, and I tend to frost or dust them with powdered sugar. There is, however, more to it than that. I suspect the difference lies more in how the two are made. Quick breads are mixed together like muffins, where wet and dry ingredients are combined and stirred as little as possible. True cakes are lighter in texture, and the ratio of flour, fat, sugar is different  than what's used to make a bread.  That alters the crumb and texture of the final product. This recipe produces moist dense loaves, but for best results I suggest you 8-inch pans for baking. I do hope you give the recipe a try. Here is how this version of banana bread is made.

Banana Nut Coffee Cake

From the kitchen of One Perfect Bite...We are at the lake this weekend, and, as is the custom here, the neighbors have planned a communal breakfast for Sunday morning. Normally, I love to participate, but our stay here was unplanned and the cottage we are in has a miniscule kitchen with a work surface that is about 3 foot square. That doesn't leave a lot of room, or time, to come up with something I'm not embarrassed to put on the table tomorrow. Fortunately, I have my laptop with me, so I was able to retrieve the recipe for this simple Amish banana cake from my files. It will be perfect for tomorrow's breakfast and I know the folks here will enjoy it. The cake is made with readily available ingredients and no special equipment is needed to put it together. It is also a perfect way to use up bananas of dubious distinction. The rule here is, the nastier the 'nana the better the cake. Fortunately, I was able to find a couple of over-ripe bananas at the market, so I could proceed with the cake with a reasonable chance of success. This cake is moist and it has a lovely texture. While it can be served at any time of day, it makes a wonderful addition to a breakfast spread. Here is how the cake is made.

Summer Skies, Fireflies and Olden-Golden Desserts

From the kitchen of One Perfect Bite...I saw a glow worm tonight, my first sighting of the year, and for a minute, a split second really, I was again six and on the hunt for the first firefly of summer. A certain cachet was attached to that first capture, and as soon as school ended, mason jars with punctured lids were set aside for the nightly search for Tinkerbell and members of her crew. The ragamuffins with whom I ran took the hunt seriously, and night after night, with not even a flicker of ennui, we swarmed alleyways and backyards, jars in hand, looking for Peter's accomplice and her friends. When the streetlight's came on, the rules of the game demanded the fireflies be released, lest we actually had Tinkerbell in one of those jars. We all were very young, easily amused and it was a much simpler time. Meals were uncomplicated and the handful of desserts that we were regularly served included a pudding quite similar to the one I'm featuring tonight. I haven't had banana pudding in years, but when I saw this version in Bon Appetit magazine, I knew I had to give it a try. I'm so glad I did. The Silver Fox has a demanding sweet tooth and he loved the pudding and the memories it brought back for him. If you are looking for a nostalgic dessert for your next barbecue, do give this one a try. I suggest you make the pudding, sans the meringue, a full day before you plan to serve it. This will give the banana flavor a chance to permeate the pudding. However, I suggest browning the meringue just before the pudding is served. Here is how it is made.