Brighter Days: Caramelized Banana Cream Pie

Hello friends, I am just popping in here for a quick hello, and to tell you about this luscious pie I concocted recently. Dixon and I devoured slices while watching Meghan and Harry spill all of the tea during their interview with Oprah. Holy cow! There is so much to unpack there, but two things stuck with me: 1) I am so glad they got out and 2) Oprah is the queen when it comes to interviewing. Her questions were spot-on, and their answers more than a little shocking. So much drama there! While there is no drama over, there most certainly is pie. I wonder if Meghan and Harry bake pies?

Deep & Dark: Double Chocolate Banana Bread

Before we get carried away with all that is Christmas and Holiday baking, I must I must I must tell you about this banana bread.  I first made it a couple of months ago, thinking how nice it would be to pack along on my little yurt retreat.  And it was.  I broke off chunks of the bread while I sipped tea and relaxed on the deck, the wind rustling leaves overhead.  A brave squirrel ventured forth, but in the end he may have gotten only a few crumbs.  This deliciousness was also my dessert, as I wrapped myself in a blanket and read for hours, wind howling outside the yurt.  And I won't fib ya, it may have also been breakfast.  Accompanying good coffee, it was a mighty fine way to start the day.  Baking the bread recently, I felt like I was back in that time, that place.  Does that happen to you too?  One taste and your mind travels backwards.  Food and memory are forever intertwined; a way of rousing the good times when you may need a little comfort.  I hope you grow just as fond of this bread as I have.  It's got loads of deep, dark chocolate flavour; the pockets of melted chocolate are the best part, especially when the bread has the warmth of the oven still clinging about.  The crumb has a dampness to it, thanks to the buttermilk and banana.   A substantial loaf, one worthy of a good slather of butter if you're feeling ever so indulgent.

Flourless Banana-Chocolate Pudding Cakes with Whipped Coconut Cream

Sitting here, on this quiet Sunday evening, I find myself a little stuck for words.  No, nothing horrible has happened (yippee!) in fact I'm on the cusp of something fantastic (I think!), though I don't want to spill the details just yet.  Superstition and all that.  And no, it doesn't involve a boy.  This will continue to be a boy-free zone for a good while longer, though I can't remember the last time I shed a tear over the man who was so reckless with my heart.   I'm guessing that's a good sign the heart is in repair, ready for it's final tune-up.  Time really does have magical healing properties, doesn't it?  As does chocolate.  Both work wonders, in their own way.  No.  Good things are around the corner, I can feel it.  Stay tuned for future developments.  In the meantime, today I bring you banana-chocolate pudding cakes and a wee adventure on whipping coconut cream.  Let's dive in, shall we?

Caramelized Banana & Bourbon Upside-Down Tart

 

Bananas aren't my favourite fruit.  In fact, I mostly buy them for the sole purpose of banana bread, of which I'm a huge fan (especially if it contains chocolate and pecans!).  There's the off chance I might grab a few bites if it fits into my banana window.  What?  You don't know about the banana window?  For me, I'll only eat a banana if it's got the faintest bit of green, but not so under-ripe that the peel won't come off cleanly.  The texture must be firm.  If it goes any longer and I detect mush, then forget about it.  Don't even get me started on bananas that have already turned spotty - I'll leave the room if someone eats one of those in front of me.  They make fine baking bananas though so into the freezer they go to turn black; at the ready for any impromptu banana bread baking.  You're probably thinking I have massive issues a thing about textures and you're not wrong.