I’m actually posting a recipe!!!

Banana Snack Cake ~ ElephantEats.com

Apparently leg cramps are a common symptom of pregnancy. I’ve been getting so many of them that I wake up in the middle of the night in agony. Any time I flex my foot or calf in the slightest it cramps up.

I’ve long known that potassium can help with leg cramps, so I figured it couldn’t hurt to start eating a banana every day. Now whenever I go to the market, I buy a big bunch, figuring that the ones that don’t get eaten can get turned into something delicious- it helps that I’m loving cooking in my new kitchen :)

Banana Snack Cake ~ ElephantEats.com

The first week I had leftovers, I made our favorite chocolate chip banana bread recipe (which I totally need to share with you guys some time). Then last week I decided a banana snack cake would be a tasty treat. 

In addition to trying a new recipe, I decided to experiment with White Whole Wheat flour. Monica had first told me about this flour and has been touting it as awesome, especially if you want the whole grains from whole wheat flour but don’t love the dry and gritty texture it adds.

I had never heard of white whole wheat flour so I decided to research it a bit and give it a try. The Whole Grains Council explains it as the following:

“White wheat is a different type of wheat that has no major genes for bran color (unlike traditional “red” wheat which has one to three bran color genes). An easy way to think of it is as a sort of albino wheat. The bran of white wheat is not only lighter in color but it’s also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour.

The term “white flour” has often been used to mean “refined flour,” so “whole white wheat flour” sounds like a contradiction in terms. But it is simply WHOLE flour – including the bran, germ and endosperm – made from WHITE wheat.”

Banana Snack Cake ~ ElephantEats.com

The one thing I was skeptical about was how it compares nutritionally to regular whole wheat flour, but the council goes on to say that experts consider these two kinds of whole wheat to be the same, nutritionally. I was sold!

I bought King Arthur Flour brand. Usually, if subbing whole wheat for all-purpose flour in a recipe, you would only substitue part of the all-purpose for whole wheat, lest you dry out your baked goods. Since I was using a lighter whole wheat flour and had the moisture from the bananas, I decided to use 100% of the white whole wheat flour.

Honestly, the result was amazing! It definitely helped that the bananas already added moisture, plus I upped the sour cream amount from the original recipe. And it never hurts to have a creamy cream cheese frosting on top.

I could feel the texture of the whole wheat in the cake, but I thought it went perfectly with the bananas and made even a small piece extremely filling! It also totally made this cake ok to eat for breakfast ;)

Banana Snack Cake ~ ElephantEats.com 

Whole Wheat Banana Spice Snack Cake with Cream Cheese Frosting
Serves 12
A really moist, spiced snack cake made healthier with the addition of white whole wheat flour!
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Cake
  1. 2 cups White Whole Wheat flour
  2. 1 teaspoon baking soda
  3. 1/2 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 2 teaspoons cinnamon
  6. 1 teaspoon allspice
  7. 1/2 teaspoon nutmeg
  8. Pinch cloves
  9. 1/2 cup (1 stick) unsalted butter, room temperature
  10. 1 1/2 cups granulated sugar
  11. 1 1/2 cups mashed ripe bananas (about 3 large)
  12. 1 1/4 cup sour cream
  13. 2 large eggs
Cream Cheese Frosting
  1. 1 8 ounce block light or regular cream cheese, room temperature
  2. 3 tablespoons unsalted butter, room temperature
  3. 2 cups powdered (confectioner's) sugar
  4. 1/2 teaspoon vanilla
  5. Pinch salt
  6. Milk (only if needed for thinning the icing to a spreading consistency)
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 13-inch x 9-inch baking pan.
  2. In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Set aside.
  3. In the bowl of a stand mixer fitted with the beater blade attachment or in a large bowl using an electric mixer, beat together the butter and sugar on medium speed until pale and fluffy, about 1 - 2 minutes. Add the eggs one at a time and mix until well incorporated. Mix in the sour cream and the bananas.
  4. Pour in the flour mixture, a little bit at a time, beating continuously until well-incorporated.
  5. Spread batter into the prepared pan.
  6. Bake for about 40-45 minutes, or until the top of the cake is golden and a toothpick or tester inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool completely.
  7. To make the frosting, fit a stand mixer with the beater attachment or use a large bowl and an electric hand mixer. On medium speed, beat together the cream cheese and butter until smooth. Turn the mixer to low and gradually add the powdered sugar. Once all the powdered sugar has been added, increase the speed to medium and beat for another 30 seconds. Add the vanilla and pinch salt; beat for another minute or so until smooth. Add a little milk (a couple of teaspoons at a time) if the frosting seems too stiff to spread.
  8. Spread frosting onto completely cooled cake. Cut into 12 pieces and serve. Cover and store leftover cake in the refrigerator. The cake stays moist even straight out of the fridge!
Adapted from Kitchen Treaty
Adapted from Kitchen Treaty
http://elephanteats.com/

lemons brown bananas, make banana bread!

My mom recently decided to bestow 3 extremely brown bananas on me. I suppose not everyone would appreciate such a gesture, but I was ecstatic! It’s rare for me to remember to buy bananas, and even less likely for me to have ones ripe enough for a perfect banana bread.

If you’ve ever made banana bread with yellow bananas, you’re doing it wrong. Even ones heavily mottled with brown spots aren’t quite there. The best bananas for bread have to be brown and so soft that they’re falling apart. If you happen to have bananas in this state and don’t have time to be baking banana bread, remove the peel and put them in a ziploc in the freezer until you’re ready.


Please don’t forget to peel them before you freeze them. I made this mistake once, and that’s all it took. It’s literally impossible to remove the peel, and just messy after it defrosts. Trust me.

Anyway, I wanted to make some changes to my family’s absolute favorite banana bread recipe. I’m not one to alter perfection, but I had some buttermilk leftover from making baked chicken fingers, and didn’t want it to go to waste. I also, for some unknown reason, had the idea that I wanted to throw some polenta into the recipe to give it a little crunch.

When I first took the bread out of the oven and cut myself a slice, I wasn’t sure what to think. It wasn’t the bread I was used to, and I’m not big on change.

But when I had another taste the next day, I kind of liked the subtle, crunchier texture. I mean, it’s not the recipe from childhood, but that’s ok. I can always go back to the old recipe, but I think this one might stick around for a while.


Chocolate Chip Polenta Banana Bread

Recipe by Me

Print this recipe!

Makes 1 loaf

1 cup sugar
1 egg
3 ripe bananas, mashed
2 Tbsp unsalted butter, melted
1 cup flour
1 cup polenta
1/2 cup light buttermilk
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup mini chocolate chips

Preheat oven to 325. Grease bottom of a loaf pan.

Mix together sugar and egg, by hand or with mixer. Mix in bananas, butter, and buttermilk.

In a small bowl, mix together flour, polenta, baking soda, and salt. Gradually add to banana mixture.

Stir in chocolate chips. Pour into loaf pan.

Bake 50-60 minutes til golden, and toothpick comes out clean.

So after making those ravioli the other day, I was left with more than half of the package of wonton wrappers left. Who could use so many wrappers at once?? After forming about 20 wontons for dinner, I totally lost the energy to make any more. Maybe they have an assembly line of chefs in chinese kitchens. Or maybe I suck at wonton-making…

Well, I decided to give it another go. I figured maybe if I put dessert in the wonton then I would have a longer wonton-making attention span.

I swear I have ADD, but my mom doesn’t believe me. I even want to take a break from writing this blog after two paragraphs. I think that means I have a problem…or I’m lazy. One or the other. I think I’d like to take a nap. Or watch some tv. I’d probably lose interest in that too.

Anyway, where was I. Right, Banana Butterscotch Ginger Wontons with Spiced Chocolate Sauce. Yummy, right? Plus, they’re baked, not fried so that kinda counteracts all that sugar they got goin on.

I don’t know how Asian these wontons are (although they do have ginger), but I’ll keep thinking of other combos to use with the other hundred wrappers that I still have left…I think it’s a never-ending package. I chose this combo because I had some butterscotch chips in my pantry as well as about a tablespoon of crystallized ginger left. The sauce was inspired by those Winter-Spiced Molten Chocolate Cakes I made for New Years.

Unfortunately, I’m not gonna post this recipe just yet. After biting into one of these babies, both Nate and I agreed that while the flavor combo was delicious, the filling was a little on the dry side (Note: after reading this, Nate said this made him sound like a jerk. The fact is I said it was dry and asked if Nate agreed and he said yes). I’m not sure how to moisten it up. I was trying to keep these on the healthy side (plus dairy free), but I think they prob just need some butter. Also, the banana I used was practically green (what can I say, I lack attention span AND I’m impatient ), so I caramelized it for a bit before putting it in the filling, but I think it could have been moister if it was riper. Is moister a word?

So anyway, I think I’m going to try this flavor combo again, maybe by revamping this dessert, or maybe by creating something new…who knows. But I hope the pics at least made your mouth water :)