Apple Cinnamon Buns with Maple Bourbon Icing

This is a sponsored post. All opinions are my own. 

When I was asked to create a recipe using Organic Washington apples, I immediately said yes. I have a soft spot for these apples, and this part of the world, after all. Way, way back when this blog was just a baby, I was invited to go visit some organic fruit orchards in the Wenatchee area, and I had the absolute best time. Washington state is known for being one of the premier apple-growing regions in the world, and the growing conditions make Washington the finest place to grow organic apples. The apple trees grow in nutrient-rich, volcanic soil, perfect for growing fruit. The dry climate and ideal temperatures reduce the number of diseases and pest issues that can wreak havoc on the fruit. Plus, plentiful water and advanced growing practices provide the right ingredients for growing top-quality fruit. I still remember seeing orchards hugging the Washington hillsides, as far as the eye can see. It’s a beautiful thing to witness, and one day I hope to visit the area again.  

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.