I would like to think of myself as a woman of my word. When I say I’m going to do something, I do it. When I say I’m not going to do something, you can bet your buns that, instead, I am on the couch trolling The Superficial archives for candid bikini shots of Mrs. Coco T because, damn, that ass. You might recall that in the previous entry, I mentioned I would not be making banana bread in the foreseeable future, and I am proud to report that the statement still stands. Here are some other things I did not do this week:
I did not finish watching season one of Friday Night Lights.
I did not get any portion of my body hot-waxed.
I did not eat a cheeseburger, despite my unyielding desire to do so.
I did not cry in the shower (on Tuesday).
I definitely did not read 50 Shades of Gray, even though I just learned that this thing is actually a trilogy? Like, there is more than one of these books, prosaically detailing the most degrading ways a lady might bruise her vagina? Color me dumb-founded.
Here’s what I did do:
I watched Girls again, and regretted it.
I made ricotta dumplings for dinner one night.
I cut my toenails with reckless, reckless abandon.
I rediscovered Basement Jaxx, and, consequently, day-glow hot pants.
I made a banana-type cake.
Did you catch that last one? That’s the important one. Listen, I really like banana bread. I especially want to eat it when it is full of chocolate and toasted nuts. But the last thing I want to do is write a blog post about it. I’m pretty sure you don’t want to read about it either. I feel bad for you guys sometimes, having to trudge through yet another, “Best Paleo Yogurt-Bacon Muffin EVER!!” recipe, which is not to say that I have any idea what Paleo means. Because I don’t, it’s made up, it isn’t real.
So, the next time you find your freezer is overflowing with a nauseous collection of overripe bananas, do this thing. Make a brown-butter and banana cake with fresh fruit and coconut mousse. I’ve been eating the scraps of this cake all day and, I have to say, it’s a little addictive. Somewhat savory brown-butter gives the bananas purpose in this cake, other than just being overtly banana-y. The cake being somewhat dense in texture, as fruit batters are wont to be, I opted for mousse over buttercream. The coconut keeps the tropical theme wafting languorously to the tune of some shitty Jack Johnson song (redundant, I know), while fresh fruit (of your choosing!) gives the cake the acid and brightness it needs.
Brown-Butter and Banana Cake with Coconut Mousse
Brown-Butter and Banana Cake
6 oz Butter, Browned
4 Large eggs
6 oz Sugar
2 Squishy bananas
8 oz Flour
1 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
¼ tsp Nutmeg
Preheat oven to 350°F.
Butter and flour a 9 inch cake pan.
In a small sauce pan, brown your butter on med-high heat. In class, we learned to simply leave the butter on the stove and burn the crap out of it. It will smell burnt and gross. It will look black. However, all you are burning are the solids in the butter, which you would have strained out anyway. In this method, however, if you do not stir the butter as it’s browning, the solids will simply burn and stick to the bottom of the pan, and you can pour off the liquid on top with ease. If you have a gas stove, please be careful and don’t have your flame too high, because butter will catch fire and scare you a little if you aren’t accustomed to starting kitchen fires. I am a seasoned veteran of kitchen-fire-starting and have a reserve of kitty litter at my disposal for such occasions. Set butter aside to cool.
In a mixer with paddle attachment, beat together eggs and sugar on high for 10 minutes.
In a large bowl, combine flour, baking powder, baking soda, salt, and nutmeg and whisk together thoroughly.
When the eggs have beaten, add your squishy bananas and beat for another 5 minutes.
Fold egg mixture into the flour mixture. When the eggs are halfway folded in, pour in butter and continue to fold gently, but thoroughly, making sure the butter isn’t just sitting at the bottom of your bowl.
Pour batter into pan and bake for approximately 30-35 minutes, until a toothpick may be cleanly pulled out from the center of the cake. Wrap and freeze cake for easiest trimming!
Coconut Mousse
3 tsp Gelatin
4 oz Water
8 oz Milk
2 oz Sugar
3 Egg yolks
10 oz Cream of coconut
Zest of 1 lemon
7 oz Heavy cream, whipped.
In a small dish, sprinkle gelatin over your water and set aside. This is called “blooming,” which is a word that I love.
In a medium sauce pan, bring milk and half of your sugar to a boil. Meanwhile, whisk together yolks and remaining sugar. When milk has boiled, remove from heat and slowly pour into your yolks, whisking constantly. Once mixed, pour the whole mixture back into your hot and return it to the stove on low heat. Do NOT boil. Eggs don’t like that. Cook for about 5 minutes, stirring constantly, until mixture thickens a bit. Strain mixture into a bowl.
Melt your gelatin in the microwave for 15-20 seconds. It happens real quick! Add the gelatin to your mousse base and mix. Next, stir in coconut cream and zest. Occasionally stir the mixture as it is gelling, so as not to develop a skin. Give it an hour, at the least, to set up nicely.
Whip your cream so it’s nice and stiff, stiffer than if you were to serve it solo. Give your mousse base a good beating so it is smooth and lump free, then fold in your whipped cream.
To Assemble:
Please trim your cake! Take off the less delicious, crusty sides, top, and bottom of the cake. Using a very sharp, serrated knife is the way to go. After it is trimmed, very carefully cut your cake in half. Reserve your trimmings, if you so choose, to use in decorating. In a food processor, pulse your softer trimmings until they are like nice, fluffy cake-snow. You can use these later to sprinkle on top of your cake.
Slice fruit of your choice to layer in the center layer of the cake, as well as to decorate the top. I chose to use kiwi, because I thought the color would look nice against all of the white and tan. Strawberries would also be complementary, flavor-wise.
Now you can be creative! I built my cake inside a cake ring, which is a snobby, pastry-school way to go about things, but it’s effective. You can “frost” this cake with your coconut mousse using whatever method you choose, but I do recommend chilling the mousse for about 30 minutes after adding the whipped cream before you do anything. In the center layer, make sure to spread a thin later of mousse, then arrange fruit, and then another layer of mousse. If you only have one layer of mousse, your cake may begin to slide around on top of the slippery fruit.
If you’d like to decorate as I have, after frosting place a cutter of any shape or size in the center of your cake. Arrange fruit within the center of the cutter. Around the cutter, sprinkle the aforementioned cake-snow on top of the cake, then remove the cutter. Chill the cake in the fridge for another half-hour or so before serving to ensure that the mousse has set.
People who claim to not really like cake will like this cake. I know this, because the man in my apartment just gave it a proverbial thumbs-up by eating it twice, despite much initial protest. So go on, force-feed a vegan, and let freedom ring.
A Bowl of Sour Cherries 