I had two overripe bananas which needed using up the other day. I am not a person who really likes eating bananas, raw, really. There is something about the feel of them in my mouth. They have an almost astringent texture/taste to them. Overripe however, I love LOVE to cook/bake with them!
I had seen this recipe for a Banana Crumb Cake on a page called Practically Homemade. It looked really delicious with a dense banana cake on the bottom topped with a brown sugar crumb baked right into the cake.
This was somewhat different than the usual crumb cakes that I bake which always required that you make a crumb mixture and then use half of it with some eggs, milk added to make the base and then the remainder of the crumbs sprinkled on top. The crumb mixture for this was for the topping only! Very streusel like as well!
The original recipe made a 9 by 13-inch cake, however. Far too much cake for me, and I had only two medium sized bananas, not three. I decided to cut the recipe in half and make a snack sized cake in an 8-inch square baking tin.
This worked perfectly! This made a cake that was just the right size, giving me just enough to enjoy myself and then share some with my next-door neighbor. She is always telling me she doesn't bake any more. I hate to think of her only eating over-processed baked goods and so I often share a bit of my baking with her. Works well for me. I get to enjoy baking and eating new things and she gets to enjoy a bit of baking without all the chemicals and preservatives of processed foods.
We both win! And you will win too if you bake this cake. It's quite simply fabulous! (I apologize for the poor lighting in the photos. It is a really dark and dreary overcast day.)
WHAT YOU NEED TO MAKE BANANA CRUMB CAKE
For the cake batter:
- 1/4 cup (57g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 1/2 medium bananas mashed
- 1 large egg
- 1/2 tsp vanilla
- 1 TBS sour cream
- 3/4 cup (94g) plain, all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
For the crumb topping:
- 1/4 cup (57g) butter, at room temperature
- 1/2 cup (100g) soft light brown sugar, packed
- 1/2 cup (63g) plain all-purpose flour
- 1/2 tsp ground cinnamon
I used regular salted butter for the cake batter and for the topping. I never keep any other kind in the house. If I am concerned about the amount of salt in anything, I just cut back on any additional salt added. Works well for me.
I use Kirkland organic granulated sugar for the batter. In the U. K. I would use golden caster sugar.
My bananas were medium sized, not overly large. If your bananas are really small, I would think you would get away with using two small bananas. I froze the other half of the banana to use another time. Ever made banana ice cream?
I used full-fat dairy sour cream.
I actually used soft dark brown sugar. If I was in the U.K. I would use muscovado sugar, which is a high molasses content brown sugar. It tastes wonderful.
HOW TO MAKE BANANA CRUMB CAKE
This is very easy. I like to make the crumb topping first so that it is ready to sprinkle over the batter as soon as you get the batter into the pan.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin and line the bottom with baking paper, leaving an overhang on two sides to lift the finished cake out with.
To make the crumble topping mix all of the ingredients together in a bowl with a fork until you have a crumbly mixture. Do not mash together or you will end up with a paste. You want a crumb.
Cream the butter and sugar together until light and fluffy. Beat in the egg, mashed banana, sour cream and vanilla, mixing well to combine.
Sift the flour, baking powder and salt together.
Stir the flour mixture into the creamed mixture, mixing only to combine. Do not over mix.
Pour the batter into the prepared pan and smooth it out. Sprinkle the crumb mixture evenly over top of the batter.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If you don't think it is done, you can bake it for a few more minutes until it is.
Leave to cool in the pan before lifting out. Serve warm, or cool. Cover tightly to store. The leftovers will keep well for up to 3 days. You can also freeze it.
Be prepared to be amazed by that lovely crumb topping. It really is fabulous. You can add chopped toasted nuts to it if you wish, or even some coconut. Just don't add too much or you will mess with it's integrity and it is pretty perfect just as it is!
It is a generous amount.
The key to its fabulous crumb is to use a fork to mix it up, not a spoon or anything else. A fork. Do NOT overwork the mixture. We want crumbs not a paste. If you follow this instruction, you will have the perfect topping for your cake!
This was a really delicious banana cake. I know I say things like that all the time, but it is true. This really was delicious. It has a moist and dense crumb which is what you would expect from a banana cake.
That crumb topping bakes right into the top of the cake and is also delicious. Sweet and crumbly, almost fudge-like.
This cake would be fabulous for breakfast with a hot drink. I would also make a delicious dessert served warm and topped with some whipped cream or Vanilla Ice Cream. Prepare to fall in love. This is one very fabulous cake!
Can you ever have too many recipes for using up overripe bananas? I think not!! Here are a few more favorites of ours in The English Kitchen!
ONE BANANA BANANA BREAD - Ever find yourself with just ONE overripe banana? Sure you could freeze it, but you could also bake this delicious banana bread which uses only one banana! Quick and easy it bakes up moist and delicious with a lush cinnamon sugar crust.
BANANA NUT BREAD - This is a recipe from my old Purity Cook Book. This is a cookbook I have had since the late 1970's. This is the bar by which I just all other banana bread recipes. Its perfection. Simple to make. Delicious. I like to enjoy it cut into thin slices and spread with softened butter.
Yield: 6 pieces
Banana Crumb Cake
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
This is a lovely banana cake. Moist and dense, and topped with an incredibly tasty brown sugar crumble, which bakes into the top of the cake. I recommend waiting 24 hours before cutting it.
Ingredients
For the cake batter:
- 1/4 cup (57g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 1/2 medium bananas mashed
- 1 large egg
- 1/2 tsp vanilla
- 1 TBS sour cream
- 3/4 cup (94g) plain, all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
For the crumb topping:
- 1/4 cup (57g) butter, at room temperature
- 1/2 cup (100g) soft light brown sugar, packed
- 1/2 cup (63g) plain all-purpose flour
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin and line the bottom with baking paper, leaving an overhang on two sides to lift the finished cake out with.
- To make the crumble topping mix all of the ingredients together in a bowl with a fork until you have a crumbly mixture. Do not mash together or you will end up with a paste. You want a crumb.
- Cream the butter and sugar together until light and fluffy. Beat in the egg, mashed banana, sour cream and vanilla, mixing well to combine.
- Sift the flour, baking powder and salt together.
- Stir the flour mixture into the creamed mixture, mixing only to combine. Do not over mix.
- Pour the batter into the prepared pan and smooth it out. Sprinkle the crumb mixture evenly over top of the batter.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If you don't think it is done, you can bake it for a few more minutes until it is.
- Leave to cool in the pan before lifting out. Serve warm, or cool. Cover tightly to store.
- The leftovers will keep well for up to 3 days. You can also freeze it.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
I had picked up a small package of chicken breasts the other day. I froze one breast and was looking for a way to cook the one I didn't freeze. I found this recipe on Salt & Lavender. It looked really simple and easy to make, and I already had everything in the house that I needed to make it.
I don't like to cook the same things all the time. Variety is the spice of life. I also like to share new things with you. I do all of the testing of these recipes so that you don't have to! You can rest assured that when I share a recipe with you it is 100% perfect!
When we were children, our mother used to make us what she called Maryland Chicken. It was chicken breasts coated in cracker crumbs and fried in butter. I can tell you now that it was some tasty. That is the only way she ever cooked chicken breasts. They were not something we had very often and so she cooked them in the best way that she knew how.
Chicken seems to be much affordable now than it was back then. I can afford to try different things out when it comes to cooking chicken breasts. This was simple and it was delicious! That sauce was amazing. Rich and creamy with just enough mustard flavor and not overly sweet. There was just a slight tang and heat from the mustard.
I cut the recipe in half, with the exception of the sauce. I kept that to the whole. Can you ever have too much sauce? (The amounts shared here are for the smaller amount just in case you are not a glutton like I am.) 😉
WHAT YOU NEED TO MAKE CREAMY HONEY MUSTARD CHICKEN
I know you must get tired of me saying this, but really simple ingredients. I can cook complicated if I want or need to. I just don't want to cook complicated food on a daily basis. I save that for special occasions. Simple, quality ingredients, put together in the most delicious and yet simple way is what I like.
- 1 large chicken breast, cut in half lengthwise
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
- 1/4 tsp garlic powder (not salt)
- 2 TBS flour, for dredging
- 1/2 TBS light olive oil
- 1 1/2 TBS butter, divided
- 1/4 cup (60ml) chicken stock
- 1 TBS Dijon mustard
- 1/2 TBS honey
- 1/2 cup (120ml) heavy/whipping cream
My chicken breast was not HUGE but it was also not small. I suppose it was about the size and depth of my full hand, held out straight. This made two lovely sized cutlets. You can find out how to do that here.
Make sure you use garlic powder and not salt. If you use salt the dish will be too salty.
Use a good quality Dijon mustard. I use Maille. It's French and has the best flavor.
For chicken stock I use Better than Boullion. It's not overly salty. I find the chicken stock cubes to be overly salty and do not like to use them at all any more if I can help it.
I also use salted butter and fresh local cream.
HOW TO MAKE CREAMY HONEY MUSTARD CHICKEN
This is really quite simple to make and goes together really quickly if you have everything ready to go before you begin!
Prepare your chicken, cutting it in half lengthwise so that you have two cutlets. (There is a great tutorial at the link.) Season the cutlets on both sides with the salt, pepper and garlic powder. Dredge with flour, shaking off any excess. Set aside.
Heat the olive oil and 1/2 TBS of butter in a non-stick skillet over medium high heat. Once the butter begins to foam, add the chicken pieces.
Cook for 4 to 5 minutes, flip over and cook for a further 4 to 5 minutes on the other side. They should be golden brown. Remove to a clean plate.
Add the stock, remaining butter, mustard and honey. Whisk together to amalgamate.
Whisk in the cream. Heat until the sauce begins to bubble. Add the chicken back to the pan, presentation side up.
Cook for an additional 5 minutes or so until the chicken is thoroughly cooked through and your sauce has reduced and thickened to your liking.
Serve hot with rice, mashed potatoes, or pasta.
HINTS AND TIPS FOR CHICKEN BREAST PERFECTION
Dry no more! If you follow my hints and tips, you can be sure of a juicy tender piece of chicken!
1. If you are cooking your chicken plain, that is without a sauce, it is always better to cook your chicken breasts with the skin on rather than it off. The skin helps to protect the meat and keep it from drying out. You can always peel it off and discard after cooking if you don't want the extra calories.
2. Chicken breasts can be a bit dry. This is because they are much leaner than other parts of the bird. A marinade, brine or rub goes a long way in adding flavor to the meat and keeping it moist. A basic salt and pepper rub is just fine if you want to keep things simple.
3. Pounding chicken breasts with the flat side of a meat pounder always tenderizes them a bit. Even if you are not going for larger flatter pieces of chicken, a bit of pounding helps to even out the pieces and breaks down the tissues a bit rendering that tiny bit more succulent.
4. Keep all of your chicken pieces as much the same size as you can. You can do this by pounding, or by slicing them into smaller thinner pieces. They will also cook faster this way.
5. Overcooking is the main culprit when it comes to producing chicken breasts which are dry and unpalatable. You need only cook them until the juices run clear. Bear in mind as well that they will continue to cook when you remove them from the pan. Let them rest, lightly covered for a few minutes and you will achieve perfection.
True confession here, I doubled the sauce. I like lots of sauce. I know I am very naughty as it is made with real cream, but boy oh boy was it ever yummy!
The chicken was tender and juicy and that sauce was fabulous. I enjoyed it with some steamed rice and broccoli. This was a delicious meal for sure and was very quick to pull together!
I eat a lot of chicken. That's because it is usually one of the cheaper meats to buy and it is also such an adaptable protein. Here are a few other recipes that we really enjoy which highlight tender and juicy chicken breasts!
CHICKEN MARGHERITA - This dish is a simple, single serving dish made with a baked chicken breast, pesto, tomatoes, and melted mozzarella, finished with a lemon garlic sauce for fresh, bold flavor. You can very easily double it to feed two people. This is tender, juicy and delicious with fabulous flavors. Goes very well with pasta or rice.
CRUNCHY HOT HONEY CHICKEN CUTLETS -No deep frying involved. You coat the chicken and lightly fry it in a tiny bit of light olive oil. Cooked to tender and juicy perfection, nicely crisped on the outside and served with a delicious homemade hot honey drizzle sauce. Can you say finger-licking good! I hope so because this is all that and more!
Yield: 2 Servings
Creamy Honey Mustard Chicken
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Melt in the mouth tender pieces of chicken breast with a rich and silky honey Dijon Sauce. What's not to love! Recipe can easily be doubled. This goes together very quickly and can be on the table in less than half an hour.
Ingredients
- 1 large chicken breast, cut in half lengthwise
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
- 1/4 tsp garlic powder (not salt)
- 2 TBS flour, for dredging
- 1/2 TBS light olive oil
- 1 1/2 TBS butter, divided
- 1/4 cup (60ml) chicken stock
- 1 TBS Dijon mustard
- 1/2 TBS honey
- 1/2 cup (120ml) heavy/whipping cream
Instructions
- Prepare your chicken, cutting it in half lengthwise so that you have two cutlets. Season the cutlets on both sides with the salt, pepper and garlic powder. Dredge with flour, shaking off any excess. Set aside.
- Heat the olive oil and 1/2 TBS of butter in a non-stick skillet over medium high heat. Once the butter begins to foam, add the chicken pieces.
- Cook for 4 to 5 minutes, flip over and cook for a further 4 to 5 minutes on the other side. They should be golden brown. Remove to a clean plate.
- Add the stock, remaining butter, mustard and honey. Whisk together to amalgamate.
- Whisk in the cream. Heat until the sauce begins to bubble. Add the chicken back to the pan, presentation side up.
- Cook for an additional 5 minutes or so until the chicken is thoroughly cooked through and your sauce has reduced and thickened to your liking.
- Serve hot with rice, mashed potatoes, or pasta.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
When we were growing up our mother would make a salad for us to enjoy with our supper most Sunday evenings. She always made her dressing from scratch. She always started it early in the afternoon.
She would finely chop about 2 or 3 TBS of onion into the bottom of a bowl and then top it with some vinegar, as well as some salt and black pepper. This would sit for several hours macerating before she added anything else.
Just when she was ready to put the salad together, she would add some salad oil and then break iceberg lettuce into the bowl and add some cucumber and maybe some radishes, tossing everything together to coat with the oil and vinegar mixture.
Those salads were always a real treat for us. I always really looked forward to them, and I will make them that same way even now to this day. Macerating the onion in the vinegar seemed to draw some of the sharpness out of the onion so all that you were left with was the sweet onion flavor.
This is a recipe she learned from our German landlady when we were living in Germany. I, myself, add a touch of sugar to it as well.
When I saw this Sweet Onion Vinaigrette Dressing on A Farm Girl Dabbles, I just had to try it, although I did cut the recipe in half. There is really only me to feed salad to here. It reminded me somewhat of my mother's Sunday Salad dressing, albeit a bit sweeter.
I think it makes a great coleslaw vinaigrette salad.
You know I only share the best of what I discover with you! Do read on to find out my hints, tips, and experiences with this tasty recipe!
WHAT YOU NEED TO MAKE SWEET ONION VINAIGRETTE DRESSING
Simple everyday ingredients. There is nothing complicated about this delicious dressing.
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) white vinegar
- 1/2 cup (120ml) vegetable oil (I use light olive oil)
- 1/2 tsp celery seeds
- 1/2 small onion, peeled and grated on the large holes of a box grater
- kosher salt and freshly ground black pepper to taste
The recipe specified white vinegar, but I think apple cider vinegar would also work very well. I don't think I would like Balsamic vinegar in this dressing.
I did use light olive oil, which is olive oil that is from a later pressing, so it is not as filled with flavor and has a much lighter color than EVO. I would not use EVO.
Don't skip the celery seeds. They do add a lovely flavor.
Don't be tempted to just mince the onion. Grating the onion helps to release a lot of the flavor and the juices from the onion. You can use more or less onion, according to your own preference.
HOW TO MAKE SWEET ONION VINAIGRETTE DRESSING
This really is quite simple. You can double the ingredients to make more if you wish, but do bear in mind that, as there is fresh onion in the dressing, it won't keep longer than two weeks.
Place the sugar and vinegar into a saucepan. Set over medium heat and warm through, stirring, until the sugar has completely dissolved.
Remove from the heat. Whisk in the remaining ingredients to combine completely.
Leave to cool completely. It will appear separated. This is normal.
Pour into a pint jar and refrigerate.
When you are ready to use it, give it a vigorous shake to amalgamate all of the ingredients. This will keep in the refrigerator for up to two weeks.
HINTS AND TIPS
1. Do not skip the step of heating the vinegar and sugar together to melt the sugar thoroughly. You don't need to bring it to the boil for the sugar to fully melt. Also don't stick your nose in the pot to smell. It will give you a jolt and a whammy of vinegar smell
2. I found it a bit oily so if I make this again, I am going to use half water and half oil, but that is a personal preference.
3. Some onions are stronger than others so judge accordingly and try to get all of the juice from your grated onion as well.
4. Don't skip the celery seed. This adds a lovely piquancy.
5. If using it to dress cabbage/coleslaw, make sure your cabbage is not shredded too thinly.
6. Store in a jar with a screw top lid. This allows for ease of shaking the dressing to emulsify it when it comes to using it to dress your salad.
7. This will keep for up to two weeks in the refrigerator.
8. Use the freshest vegetables you have available to make your salad with using this dressing.
This was quite tasty. You do need to shake it up really well each time you go to use it so make sure you have it in a jar with a very tight lid. I used it on a small amount of shredded cabbage and carrot as that is all I had in the house. It worked very well.
Apparently this much will suitably dress a whole bag of coleslaw mix. Personally, I think that this amount would be too much for use with one bag of coleslaw mix, at least as far as the bags of coleslaw mixes that we can get here in Nova Scotia go.
I think it would be great on a salad of spinach, bacon and egg as well. Just use your own common sense and dress it accordingly.
If you are like me, you enjoy a homemade dressing on your salads more than any shop bought. Here are a few more of my all-time favorites that I think you might also enjoy!
OLIVE GARDEN SALAD DRESSING - I have never been to an Olive Garden restaurant, so I have never had their salad dressing. I cannot speak to the authenticity of this dressing. What I can tell you however is that it is incredibly delicious. Rich, creamy and beautifully flavored!
HOMEMADE SALAD CREAM - This tasty dressing is the most common dressing offered in eating places all over the U.K. You can also buy it in jars in the shops. This homemade version is even better than the shop bought. It is rich and creamy and beautifully tangy. We love this!
Yield: 12 servings
Sweet Onion Vinaigrette Dressing
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
Sweet, oniony, bright and tangy, this is a delicious homemade salad dressing. Great for coleslaw or for any salad really.
Ingredients
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) white vinegar
- 1/2 cup (120ml) vegetable oil (I use light olive oil)
- 1/2 tsp celery seeds
- 1/2 small onion, peeled and grated on the large holes of a box grater
- kosher salt and freshly ground black pepper to taste
Instructions
- Place the sugar and vinegar into a saucepan. Set over medium heat and warm through, stirring, until the sugar has completely dissolved.
- Remove from the heat. Whisk in the remaining ingredients to combine completely.
- Leave to cool completely. It will appear separated. This is normal.
- Pour into a pint jar and refrigerate.
- When you are ready to use it, give it a vigorous shake to amalgamate all of the ingredients.
- This will keep in the refrigerator for up to two weeks.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons