Banana rye walnut chocolate chunk cakes

I learned something about bananas some years back. Once they’re ripe and you’re not ready to eat them right then and there, peel ’em, chunk them up and freeze them! You can then use them in smoothies, cakes or quick breads where they lend a special creaminess to the batter. Yum.

This recipe calls for 4 medium bananas which I figured came to about 480 g of banana mash (~120 g per banana). I’m sure you can give or take the amount without negatively affecting the final result so don’t fuss too much as to the exact quantity of said banana.

This is my take on banana rye bread from Brontë Aurell’s book “Brontë at Home - baking from the Scandi Kitchen”. I’ve made these babies a bunch of times and realized that I’ve never written about them. I’ve done variations subbing maple sugar (thanks sister Joyce!) for some of the brown sugar, subbing ground oats and/or whole wheat pastry flour for some of the all purpose flour, adding in chopped toasted nuts like hazelnuts or walnuts, adding chocolate chunks and topping with a nutty streusel. So moist. All good.

Here’s the recipe (including some of the variations I’ve made) and my mise for this version in the image below. It’s a pretty straight forward cake batter - mashed banana, yogurt, lemon juice and vanilla in a separate bowl; dry ingredients in another bowl; cream butter/sugar, add egg then add wet/dry alternating. Basic right?

In this case I’m also adding 170 g / 6 ounces chopped chocolate to the batter and topping with chopped walnuts and raw sugar for a bit of crunch.

You can bake these cakes in buttered/floured muffin tins but I prefer (and love) my Silikomart silicone flexi-molds - so many different shapes and sizes. This time I’m using the 8-well SF028, rather like a standard muffin size. The recipe yield is about 20 cakes using that particular mold. I also often use the 11-well SF022 which is a tad larger than a standard mini-muffin pan - I get about 33 cakes with that mold. NOTE - I have several of each mold.

I place the molds on a wire grid on a half sheet pan - that allows for better air circulation and more even baking.

You can find a large selection of Silikomart molds at bakedeco.com. By the way - I have no affiliate links with any companies - I simply like sharing the things I find useful and fun in the baking kitchen!

Heat the oven to 350ºF. Fill molds about 3/4 full. Sprinkle chopped walnuts and raw sugar on top.

Bake 20 minutes or so - always check about half way through. Your oven may take longer than mine. You want the center to feel set and just the barest hint of a moist crumb on a tester.

Let them rest about 10 minutes then gently turn them out onto a wire cooling rack. If you can’t wait, try one a bit warm when the chocolate will still be gooey, otherwise cool to room temp and enjoy.

These freeze well too. Even better!

Let me add my official Happy New Year to all of you. Time for new projects and, as always, staying active and keeping our collective chins up. OK.

Summer fruits galette/spelt pâte brisée

This time of year when the farmer’s markets are teeming with fresh fruits and produce, a rustic galette is just the ticket for a delicious summer dessert. Think cherries, peaches, plums, berries (red, blue and black), and currants too! Steve and I love our local Fulton Farmers Market and make at least a weekly visit for our favorite seasonal goods.

Even though our socializing has been curtailed and we’ve been at home for the majority of our time in the last five months, every now and then we get out to Clear Lake to see cousin Jen and her family. What a beautiful spot to enjoy an outdoor meal and of course each other’s company. We provided grilled chicken, fresh green beans and corn while Jen had some deelish nibbles, crusty rolls, followed by vanilla ice cream to accompany the fruit galette. Yum indeed. Thanks Jen, Scott and Claire!

In France a fruit galette (crostata in Italia) is a rustic tart - no tart pan or ring, just a rolled out round of dough topped with a mound of fresh fruit then baked to golden crust perfection. I’ve written about galettes before but it’s always fun to revisit an old friend.

Planning ahead, you can certainly make your dough days or even weeks before, wrap it well and freeze it until you need it. Think about that when, before you know it, the fall and winter holidays will be upon us. What better way to be prepared for the pies or tarts you hope to serve for Thanksgiving dinner or holiday suppers/gatherings than to have your dough already made. Yippee!

For this one I used my favorite pâte brisée recipe but substituted 60 g of spelt flour for 60 g of all purpose flour. What a buttery, flaky, edge-of-nuttiness and melt-in-your mouth dough this is!

I’m a big fan of Bob’s Red Mill specialty flours. While I use King Arthur flour for my all purpose, bread and general whole wheat needs, the wonderful array of BRM’s offerings available on my local grocery store shelves allows me easy access to some of my faves like whole wheat pastry flour (sadly hard to find during this pandemic!), spelt, and semolina, plus non-wheat options like rye, cornmeal, rice and oat flour, potato and tapioca starch just to name a few.

For this galette I used about 300 g of dough for a finished size of about 9 inches. On a lightly floured surface roll the dough into a rough ~ 12-inch round about 1/8 inch thick. Check out the butter marbled throughout and the speckling of spelt in the photo below - I love that.

Remember to work with your dough cool - if it becomes warm and the butter squishy, it’s time to pop it into the fridge or freezer for 10-15 minutes to firm things up. You’ll be happy you did. Once your dough is rolled out to your satisfaction, place it on a parchment lined sheet pan and hold it in the fridge while prepping your fruit.

Heat the oven to 425ºF.

I used a total of 5 cups of fruit including sliced peaches and yellow bubblegum plums, blue/red/blackberries tossed with about 1/3 cup sugar, 2 to 2.5 tablespoons flour, a squeeze of fresh lemon juice and a pinch of salt. I follow that ASAP with assembly so my fruit mixture doesn’t get too juicy.

To provide a bit of anti-soggy protection to the crust I blend a tablespoon or so each of either all purpose or almond flour and sugar. Sprinkle that over the crust, leaving about a 2-inch border. Have at the ready a couple tablespoons unsalted, diced butter to dot on top of the fruit and some milk or cream and raw sugar for the edges.

Now mound that pile of fruit in the center, again leaving about a 2-inch border. Notice I’m doing my assembly ON the parchment lined sheet pan rather than my work counter so as to avoid having to lift the filled/shaped galette onto the sheet pan. Yup, it’s all in the details folks.

Pleat the dough up over the fruit and, once you’ve made it all the way around, cup your hands around the edges and give everything a firm squeeze to set your dough in place. Dot with butter, brush milk on the dough edges and sprinkle with raw sugar.

Pop the whole pan into the freezer for 10-15 minutes to firm up the butter and set the dough even more.

Bake on the bottom rack for 10 minutes, turn the oven down to 400ºF and give it another 10 minutes. Move the sheet pan up to the middle rack, decrease the oven temp to 375ºF and bake another 15 minutes, periodically checking for the degree of browning. You want to see the fruit bubbly and the edges golden brown. If needed, go another 5-10 minutes. All in all I usually plan on a total baking time of 40-45 minutes for this size galette. Remember - in your oven it may be a bit more or less.

Have fun creating your own mixture of fresh fruity goodness for a delicious summer fruits galette - you can do it. Absolutely!

Salty chocolate chunk shortbread

A big thanks to our Rhode Island friend Gigi for sending me the link to the NYT recipe from Alison Roman for these addictive buttery, crispy, chocolate chunky shortbread cookies. Right up my alley!

I did tweak the recipe a bit as I am wont to do, using dark instead of light brown sugar, reducing the total sugar a bit and subbing in some whole wheat pastry flour for a portion of the all purpose flour. I love the nutty, caramely-ness of the end result. Yummy.

While Alison’s process involves shaping the dough into two logs, chilling then rolling in demerara sugar and slicing, I opted to wrap my dough in discs, chill then roll out and cut with my favorite fluted round cutter. A sprinkling of flaked sea salt and raw sugar on top adds a wonderful crunchy component.

Here’s my version of the recipe:

Ingredients:
255 g salted butter, cool and cut into 1/2 inch pieces
80 g granulated sugar
50 g dark brown sugar
1 teaspoon vanilla extract
250 g all purpose flour + 75 g whole wheat pastry flour
170 g semi-sweet or bittersweet chocolate, chopped in chunks (I used a combo of Guittard 61% and 72%)
Raw sugar and flaky sea salt for sprinkling

1. Beat the butter and sugars in the bowl of a stand mixer with the paddle on medium high for 3-5 minutes to lighten and fluff-en it up.

2. Scrape down the sides of the bowl, slowly add the flour followed by the chocolate and mix until blended.

3. Divide the dough into two or three portions, wrap in film wrap and chill about 2 hours. Note: hold the dough well wrapped in the fridge for up to a week or in the freezer for a couple of months.

4. Line sheet pans with parchment and heat oven to 350ºF.

5. Roll the dough out on a lightly floured surface and cut shapes of choice. Sprinkle tops with raw sugar and flaky sea salt. Continue to roll/cut scraps or wrap and freeze any leftover dough for later.

6. Put sheet pans in the freezer for 10-15 minutes before baking.

7. Bake until lightly browned, 12-15 minutes. Cool and enjoy!