Whenever I eat a bare banana cake, I can’t help thinking it could do with some icing.
As we had loads of bananas, slowly turning black, in the fruit bowl, it was time to inflict another banana cake on my work colleagues. Rather than leaving bare, I decided to top it with some sort of salted caramel icing; I couldn’r decide on buttercream or a plain glaze.
The other issue, was deciding on whose banana cake to make, in the end I decided to go for Signe Johansen’s Banana spice cake, from Scandilicious Baking. This was under the incorrect assumption that I hadn’t already made this one for my work colleagues.
If I’d bothered to look at my spreadsheet of previous bakes, I’d have baked Dan Lepard’s Dark banana ginger cake instead. I’d baked it the weekend before, we had friends round for fika, and thought that it could handle some icing.
I decided to go with a simple salted caramel glaze. I can’t remember which recipe I used for inspiration, but it’s pretty simple; make a caramel, add some salt, pour over cake, eat. As it turns out, banana cakes are generally bare for a reason. The topping didn’t quite work, it was nice, but jarred with the cake a bit too much.
If I was going to attempt to top a banana cake again, I think a buttercream based topping would be a better choice.
An attempt at some sort of refried bean hash browns.
Using up leftovers always reminds me of why I follow recipes. Take the photo above as an example, it doesn’t look very appetizing does it? I had some leftovers to use up and as I like potatoes, I decided to have an attempt at some sort of hash browns, with the addition of some leftover beans. I’ve not really attempted hash browns before, as I’m still trying to cook a decent rösti. There appears to be so many different ways to make hash browns, that it feels like it’s just a make it up as you go along type of thing, which isn’t really isn’t my kind of cooking at all.
Having decided to give them a go, I parboiled some tatties and left them to dry out a bit. I then cubed them and added them to a frying pan that had some melted butter and olive oil in it. After a liberal sprinkling of sweet smoked paprika and the addition of the beans, it was just a case of moving everything around the pan to stop it sticking and burning. I paired these with some avocado and sour cream on the side and they were nice enough, in that they filled a hole.
If I do them again, I’ll be using a non-stick frying pan, as then I wont have to stand over it for the entire cooking process to ensure it doesn’t catch. I’ll also parboiled the tatties for a bit longer, as it took awhile for them to cook all the way through. In fact, I might just be best to cook them all the way through the night before and leave them in the fridge, but then that would require some sort of forward planning. I might have to start experimenting a bit more with this kind of thing though, as the variations appear endless.