bananas – Papas Cutting Board

Salted Rum Caramel Sauce is in the jar at top right of photo

This is a beautiful book with tempting photos. The recipes tempt you. My husband was craving banana pie, so I checked this book out of the library. After making and tasting the Salted Rum Caramel Sauce, and the Rum Pastry Cream, I had a feeling it was a keeper. My husband drooled over this, and couldn’t stop eating it. Normally, he does not care for coconut, but he did not mention it while he inhaled this pie. I ordered the book online to have on my shelf as there are a few apple and berry pie recipes I want to try, along with the crust. I give this book 4 stars for now, because the pastry cream was more of pudding rather than pie. That could be my fault, so I’m going to make it again, if I get a better pie filling result, I will change this rating to 5 stars. Of course, if the apple recipes turn out well, then that will change the stars to 5 as well. My husband said he did not mind the pudding part as it was delicious. The Salted Rum Caramel sauce will be used on apple slices today because it is delicious.

from the book: Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life

I had several bananas which I allowed to turn brown. I used 3 in this recipe, and followed it precisely. I had the oven light on and I watched this raise to a beautiful golden brown. I followed the bloggers tips, I checked it at 50 minutes, and although it looked done, the top was still doughy, so I tent foiled for another 5 minutes. This was so good, I decided to make a second loaf, and instead of a full tsp of vanilla, I stopped about 3/4 of a tsp and topped the tsp off with banana extract. The smell is amazing; the flavor over the top. The commenters are correct on one loaf not being enough, a 4×8 pan is smaller than the loaf pans I usually use, and it works perfectly for this loaf.

Here is the link for the Easy Banana Bread

The Strawberry Banana Bread recipe came from the Taste of Home website. It is titled Raspberry Banana Bread. I froze one of the loaves. I did not have raspberries, so I used strawberries. The smell reminded me of a banana split. I first found this in my TOH’s Bread bonanza cookbook Volume 6, 2003 issue, on page 7. I baked for 60 minutes, here in Indiana.

Here is a link to the recipe: Raspberry Banana Bread

I’ll share a photo of how the banana bread rose above the pan

Category: bananas

Banana Rum Caramel Coconut Pie and Salted Rum Caramel Sauce equals Yummy!

Easy Banana Bread and Strawberry Banana Bread