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    Banana Bliss: 10 Recipes for National Banana Day

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    April 17 is National Banana Day, so that means it’s time to break out our favorite ways to bake with bananas. From classics like Banana Cake to new creations like Black Cocoa Banana Bread, we’re sharing ten recipes that your friends and family will go bananas over!

    This Sheet Pan Banana Split is a make-ahead dessert that is the ultimate party trick. With all the components of a banana split—jammy strawberry preserves, fresh bananas, rich ganache, and a buttery Waffle Cone Crust—packed into ready-made servings, you’ll be the magician of the kitchen with one swing of the freezer door.

    Oats in cake? Prepare to have your mind blown. Quick-cooking oats bring a revolutionary delicate crumb to this banana-and blueberry-packed layer cake. For a bright, tangy finish, we blanketed our cake with a smooth Buttermilk Frosting.

    A bite of these Mini Tropical Banana Bread loaves takes you on an island flavor getaway. Sweet pineapple, chewy coconut, and a tangy burst of Citrus Glaze combine for a sunny take on classic banana bread. 

    If there were ever a match made in heaven, it would be banana and peanut butter. Defatted peanut butter powder plays a transformative role in these tender Banana-Peanut Butter Biscuits, providing structure and all the nutty flavor you love without adding any additional oil to weigh down the biscuits.

    Ready for a bolder, more sophisticated take on the simple loaf? Time to bring out the Bundt pan. We roast the bananas and use tangy buttermilk to create an extra-smooth batter and tender crumb that translate beautifully to cake form. Buttery spiced rum paired with the gooey Roasted Bananas equals pure indulgence.

    Elegant but packing the homey, nostalgic flavor of peanut butter and banana, this braided bread is the perfect way to enjoy something classic in a gorgeous new package.

    The iconic flavors of banana and chocolate meet in our whimsical naked cake. Mashed banana adds a soft tenderness to the crumb of our buttermilk cake base while piped dollops of Chocolate Buttercream impart a boost of cocoa richness.

    Unlike regular cocoa, black cocoa is void of any acidity, so it’s able to deliver a deep cocoa punch without overpowering the banana flavor. This indulgent black cocoa banana bread is brimming with chocolate chips and smooth chunks of mashed banana.  LEGGI TUTTO

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    • in Recipes

      How To: Peanut Butter Banana Bread

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      Your weekend brunch plans are calling! What could be better than a relaxing weekend brunch complete with this homemade Peanut Butter Banana Braid? These flavors are kid-approved, and you can get the whole family involved in shaping and twisting the dough with our step-by-step photos to aid you along the way. Serve this braid with fresh fruit and a bubbly drink for the maximum at-home brunch experience. And if you’re looking for more incredible banana recipes, you can find this braid and more in our May/June 2020 issue.
      BRAID YOUR BREAD
      Roll dough into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides.

      Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling.

      Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling.

      Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side.

      Continue pattern, alternating left and right, until you reach end of strips.

      Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.) LEGGI TUTTO

    • in Recipes

      Peanut Butter Banana Braid

      ha scritto per te

      Elegant but packing the homey, nostalgic flavor of peanut butter and banana, this braided bread is the perfect way to enjoy something classic in a gorgeous new package.

      Peanut Butter Banana Braid

      3 cups (382 grams) bread flour, divided
      3 tablespoons (36 grams) granulated sugar
      2½ teaspoons (7.5 grams) kosher salt
      2¼ teaspoons (7 grams) active dry yeast
      ½ cup (120 grams) whole milk
      ¼ cup plus 1 tablespoon (75 grams) water, divided
      ¼ cup (57 grams) unsalted butter
      2 teaspoons (8 grams) vanilla extract
      2 large eggs (100 grams), room temperature and divided
      Peanut Butter Filling (recipe follows)
      ½ cup (100 grams) chopped banana
      Garnish: confectioners’ sugar

      In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (191 grams) flour, granulated sugar, salt, and yeast.
      In a medium saucepan, heat milk, ¼ cup (60 grams) water, butter, and vanilla over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Beat in 1 egg (50 grams). With mixer on low speed, gradually add remaining 1½ cups (191 grams) flour, beating just until combined and stopping to scrape sides of bowl.
      Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6 to 7 minutes, stopping to scrape sides of bowl and dough hook. (Dough will be elastic and pull away from sides of bowl but stick to bottom of bowl.) Turn out dough onto a lightly floured surface, and shape into a smooth round.
      Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, 45 minutes to 1 hour.
      Punch down dough, and let stand for 5 minutes. Turn out onto a lightly floured sheet of parchment paper. Roll into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides. Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling. Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling. Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side. Continue pattern, alternating left and right, until you reach end of strips. Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.) Transfer dough, on parchment, to a baking sheet. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
      Preheat oven to 350°F (180°C).
      In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Brush top and sides of dough with egg wash.
      Bake until golden brown and an instant-read thermometer inserted in bread registers 190°F (88°C), 20 to 25 minutes. Garnish with confectioners’ sugar, if desired. Serve warm or at room temperature.

      BRAID YOUR BREAD:1. Roll dough into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides.2. Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling.Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling.3. Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side.4. Continue pattern, alternating left and right, until you reach end of strips.Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.)

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      Peanut Butter Filling

      ¼ cup (57 grams) unsalted butter, softened
      ⅓ cup (73 grams) firmly packed light brown sugar
      ⅓ cup (85 grams) creamy peanut butter

      In a medium bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 1 to 2 minutes. Add peanut butter, and beat just until combined. Use immediately.

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