Tag Archives: dessert

Sweet Caramelized Banana Bread for Breakfast or Dessert

Hello Harvesters!

We’re really excited that spring is just around the corner. The days are getting a bit longer, and we are breathing a sigh of relief as the long cold winter comes to an end. Keep your chins up through the rest of the February gloom, and try not to think of the disaster that was the Superbowl… Sorry 12s.

This week’s recipe from Friend of PCH Kayla Waldorf is for an absolutely delicious banana-carrot bread with shredded coconut and rum glaze. It’s a more complicated twist on a classic breakfast treat, and I can tell you that it is nothing short of spectacular with a cup of BioWilly’s Beans Wedding Roast. Give this a try, and I guarantee you won’t regret it.

Caramelized Banana and Carrot Bread with Rum Glaze

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Ingredients

For banana bread:

3 very ripe bananas, 1 mashed, 2 sliced

1 tbsp. butter

2 tbsp. brown sugar

2 pinches salt

1 cup granulated sugar

1 2/3 cups all purpose flour

1 tsp. baking soda

¼ tsp. ground cinnamon

2 eggs

2 Tbsp. whipping cream

½ cup coconut oil, melted

1 cup carrots, grated

2/3 cup walnuts, chopped

 

For rum glaze:

½ cup brown sugar

¼ cup butter (½ stick)

1/8 cup light rum

1/8 cup water

¼ cup sweetened shredded coconut

 

Directions

Preheat oven to 350. In a small pan, heat butter on medium-high heat until melted. Add 2 sliced bananas (about ½ inch thick) and brown sugar and a couple large pinches of salt. Stir continuously for 5-10 minutes until bananas start to break down and liquid thickens and turns caramel colored.

In medium sized bowl whisk together flour, baking soda, and cinnamon. In large bowl, combine melted coconut oil, eggs, sugar, whipping cream, and 1 smashed bananas as well as the caramelized bananas (should amount to around 1 ½ cups bananas total). Slowly add in dry ingredients until batter is smooth. Fold in carrots and walnuts. Prepare 2 bread pans with butter and divide batter into each (or 1 9 inch pie pan). Bake for 45 minutes to 1 hour until a toothpick inserted into the middle comes out clean.

To make glaze, combine brown sugar, coconut, butter, rum, and water in small saucepan and bring to a boil over medium heat. Once at a boil, stir constantly for 5-10 minutes until glaze barely starts to thicken, then remove and let cool.

When ready to serve, poke small holes in the top of the bread and pour desired amount of glaze over the top. Serve warm.

Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf

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Sweet Harvest Cornbread for Breakfast or Dessert

Hello Harvesters

This week’s recipe is for a delicious bread that you can make with your winter squash and pumpkin pie spices.

Sweet Harvest Cornbread with Pecan Streusel

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Ingredients

Batter

1.5 cups flour

1 cup cornmeal

1 cup pureed squash

¼ teaspoon nutmeg

¼ teaspoon ginger

¼ teaspoon cloves

½ teaspoon cinnamon

2 teaspoons baking powder

1 teaspoon salt

½ tsp. vanilla

2 tbsp. maple syrup

1/3 cup brown sugar

2 tablespoon cane sugar

1 cup buttermilk

¼ melted coconut oil + 1 tablespoon for pan

2 apples peeled and chopped

 

Streusel

3 tablespoons melted coconut oil

¼ brown sugar

½ cup chopped pecans

¼ flour

 

Method:

 

Preheat oven to 400. Peel and chop at least 1 cup winter squash into 1 inch pieces (most anything will do, but I would avoid spaghetti squash). Place in pan and cover with ½ inch water. Bring to boil and cook until very soft (about 10 minutes). Puree* and set aside.

 

Combine dry ingredients in large mixing bowl (including sugar). In a smaller bowl, combine buttermilk, coconut oil, maple syrup, vanilla and egg. Add wet ingredients to dry, then fold in squash puree and chopped apples.

 

Coat skillet with melted coconut oil and pour in batter. Combine all streusel ingredients in small bowl then sprinkle over batter. Bake for 40-55 minutes until toothpick comes out clean (remember the apples will keep it moist, so it might take longer than expected).

 

*if you have a lot of extra squash making a puree and keeping it frozen for baking/soup/etc. is a great way to preserve it

 

Enjoy!

 

Original recipe and photo for PCH by Kayla Waldorf

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