Variations Of Banana Bread

Bananas seem to turn brown a few hours after they are brought home, not giving you enough time to eat them. There is a recipe that you can make with overripe bananas with several variations that include peanut butter, fresh fruits and even vegetables. Banana bread is often made with walnuts, slices of bananas and a bit of cinnamon or honey. It has a sweet flavor and is delicious with a tall glass of milk or a hot cup of coffee.

One of the recipes features brown butter. It gives the bread a darker color. You can top the bread with brown sugar and cinnamon for more of a dessert bread instead of one that is enjoyed in the morning. Another delicious recipe is strawberry banana bread. You can use either fresh or frozen berries. If you use fresh berries, you don’t need to use as much milk in the batter as the berries have a high water content. Top with whipped cream and sliced almonds for a nice treat.

Another option is chocolate avocado bread. It is made with cocoa powder, which blends well with the bananas, as well as slices of avocados. You can also use slices of zucchini if you don’t like avocados. Children might enjoy peanut butter in a traditional banana bread batter along with a bit of jelly on the bread after it’s cut.

Sweet and Salty Brownies: A Perfect Blend of Flavors

Renato Poliafito and Matt Lewis, founders and owners of the New York bakery Baked, are true brownie artisans. They amazed their clientele in 2005 with the introduction of their stellar Deep Dark Brownie, lauded by Martha Stewart and Oprah Winfrey and specially designed to knock the socks off dark chocolate fans. Now the duo has come up with another chocolate wonder: a sweet-and-salty caramel brownie.
In a recent article in the New York Times (http://www.nytimes.com/2016/06/08/dining/salted-caramel-brownies-recipe.html?ref=dining&_r=0), food maven Julia Moskin explained the new brownie’s history. It started out life as Baked’s Sweet and Salty Cake, a multi-layer crowd-pleaser that’s a perennial favorite at the bakery. But the folks at Baked wanted a similar combination of bittersweet flavor with the rich density of the classic brownie, hand-mixed to maintain the fudgy texture that’s the mark of the truly artisanal brownie. Their creation displays the perfect blend of sweet-and-salty contrast.
Put simply, the Sweet and Salty Brownie consists of brownie batter over which a caramel sauce is drizzled. When the brownies are baked, coarse sugar and flaky salt are sprinkled on top and more caramel sauce is drizzled on. Julia Moskin’s version of the recipe can be found here: http://cooking.nytimes.com/recipes/1018161-salted-caramel-brownies?version=meter+at+0&module=meter-Links&pgtype=article&contentId=&mediaId=&referrer=http%3A%2F%2Fwww.nytimes.com%2Fpages%2Fdining%2Findex.html%3Fmodule%3DSiteIndex%26region%3DFooter%26pgtype%3Dsectionfront&priority=true&action=click&contentCollection=meter-links-click . The results will astound you, but only if you take the trouble to make a from-scratch caramel sauce and to source a chocolate that contains 60-70% cocoa solids. By the way, don’t let the sound of “homemade caramel sauce” drive you to melting down Kraft caramels. All you need do is cook sugar and corn syrup together, stirring until the mixture attains a golden color (the darker the color, the greater the bittersweet flavor), then add cream.