by Brian Hart Hoffman
Our Editor-In-Chief’s ode to baking with length-cut bananas (let the shape shine!).
Baking with bananas is nothing new. With a natural sweetness and tender texture, this yellow fruit is a familiar friend in every baker’s kitchen. What recently caught our attention—and what we are celebrating here—is how bakers are showcasing bananas. Baking length-cut bananas into the top of a baked good not only honors the fruit’s natural shape, but also gives your treat a unique look without sacrificing any flavor. Take a peek at the baking blogosphere or scroll through Instagram. You can’t miss this gorgeous trend: bakers everywhere are going bananas for bananas (sorry, I had to), and we are no exception.
From the time I was a child, my mom has been making homemade Bananas Foster for me at special occasions, so we let that inspire the flavor for our glorious upside-down cake that touts three bananas baked into an ultra-moist cake and coated in thick caramelized sugar. Whether in bread or as an upside-down cake, you can’t deny the beauty in several lengthy banana slices spanning the surface of your baked good. I have a feeling that this trend is here to stay.
Join the obsession by baking these two recipes.
Zucchini brings extra moisture to this classic quick bread, making for a more tender crumb than you’d find in standard banana bread. A medley of warm spices complement both the banana and summer squash beautifully.
If you’re a fan of Bananas Foster, then this ultra-moist cake will be your upside-down dream come true. Coconut flakes and cream of coconut lend a tropical vibe and subtle nutty flavor.