Honey's Banana Bread

FYI: Today's recipes are brought to you per request of Elder and Sister Ahlborn. I welcome all recipe requests as they keep away blogger's block in my tired, new mommy brain. Thanks!

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Honey is my mother-in-law. When Pete and I were engaged, his sister told me that their mom had always liked the idea of being called "Honey" by her future grandchildren. Eight years, three marriages, and six grandchildren later, Honey is about all that Peter's mother gets called these days. It fits both because she's about the sweetest person around and because she makes such tasty food. Peter could live off of her banana bread, so it's good that the recipe makes a lot.

HONEY'S BANANA BREAD

Ingredients:

2 cups granulated sugar
6 Tablespoons vegetable or canola oil
2 eggs
6 large and ripe bananas, mashed well
5 cups all-purpose flour
7 tsp. baking powder
2 tsp. salt
1 1/2 cups milk

Directions:

Preheat the oven to 350 degrees F. Grease and flour three large loaf pans.

In a large bowl, whisk together the sugar and oil. Beat in the eggs. Add the banana. Sift together the dry ingredients. Add one third of the flour mixture to the banana batter. Stir in half of the milk. Continue mixing in the flour and milk alternately just until the batter is moist and combined.

Divide the batter evenly between the pans and bake for 55-60 minutes until golden brown and a toothpick comes out clean.

The Best Carrot Cake Ever

This is a carrot cake for the masses. Even people who claim that they don't like carrot cake love it. My sis-in-law, Sheri, led me to the recipe on the Pioneer Woman Cooks website. Here's a handy link if you'd like a printer friendly version. However, I've shared the recipe with a few friends, and they've had mixed results. Some of the directions are a bit vague, including the baking times and temperature. I try to clarify on those things below, but it still may take a little trial and error because every oven is has a mind of its own. I do suggest that you grate your carrots on a box grater -1 cup of finely grated and one cup of coarsely/large grated. Also, don't pack the carrot shavings into the measuring cup. Measure them loosely like flour, not tightly like brown sugar. That's all I've got, so good luck!

SIGRID'S CARROT CAKE

Ingredients:

FOR THE CAKE
2 cups sugar
1 cup vegetable or canola oil
4 whole eggs
2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
2 cups grated carrots

FOR THE FROSTING
1 stick butter, softened
1 (8 oz.) package cream cheese, softened
2 tsp. vanilla extract
1 pound powdered sugar
1 cup finely chopped pecans (optional)

Directions:

Whisk together the sugar and oil. Beat in the eggs one at a time. In another bowl, sift together the flour, salt, baking powder and soda, and cinnamon. Add the dry ingredients to the wet mixture and combine. Stir in the carrots and mix well. Pour into a greased and floured pan and bake at 350 degrees until done, 25-50 minutes* depending on your pan. Cool completely before frosting.

*I usually bake this as a sheet cake for 25 minutes. I've also made it in rounds, which take more like 30-35 minutes, and as a 9x13 pyrex which ends up taking 35- 40 minutes. I've never tried it as a bundt, but I am guessing that it would take at least and hour in my oven. Hope that helps!

Frosting:

Cream together butter, cream cheese, and vanilla extract. Mix in 1 pound of powdered sugar and blend, then mix in the nuts. Spread over the carrot cake.

Lisa's Alternate, Preferred Cream Cheese Frosting:

Don't get me wrong, I love traditional cream cheese frosting, but it can be a little much on a thin sheet cake. This is a lighter textured, less sweet cream cheese frosting that both Pete and I prefer for this cake. You will need:

1 (8 oz.) package of cream cheese, softened
1/3 - 1/2 cup granulated sugar (depending on how sweet you like it)
1 cup heavy cream, very cold
1 tsp. vanilla extract

Beat the cream cheese, sugar, and vanilla with an electric mixer until smooth. With the mixer on low, slowly pour in the heavy cream. Increase the speed to medium and whip until the frosting is light and fluffy. Spread over the carrot cake. Cover and keep leftovers in the fridge.

Buttermilk Syrup

I don't have any great stories about this syrup. I probably shouldn't tell you that Lily and I eat it by the spoonful, but we do. It's that yummy. The acidic buttermilk reacts with the baking soda to create a foamy vanilla caramel syrup that's heavenly on a thick slice of cinnamon French Toast. Or pancakes. Or right off of your finger. But let it cool a bit before you go dipping your fingers into the pan. It's really hot syrup.

BUTTERMILK SYRUP

Ingredients:

1/2 cup (1 stick) butter
1 cup granulated sugar
2 Tablespoons light corn syrup
1/2 cup buttermilk
1/2 tsp. baking soda
1 tsp. vanilla extract

Directions:

Melt the butter in a medium saucepan. Add the sugar, corn syrup, and buttermilk, and bring the syrup to a gentle rolling boil over medium high heat. Cook for about 2-3 minutes, stirring constantly, until the sugar has dissolved and the syrup begins to thicken. Remove the pan from heat and whisk in the baking soda and vanilla. Serve immediately.