MY FAVORITE BANANA BREAD

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April has been a pretty exciting and busy month so far, but the best has yet to come. This Friday, even though I’ve lived in southern California all my life (minus college time), I am finally visiting Joshua Tree for the first time ever! How I made it almost 30 years without venturing to one of the most popular and beautiful deserts in the state (and country!) is beyond me, but I tend to make up for all that lost time by exploring and hiking around as much as humanly possible. And then… Alex and I will be landing in Portland, Maine on the last day of this month, so I’m pretty much counting down every day with too much excitement.

Today I’m sharing another one of my favorite standby recipes which I’m surprised took me so long to post: banana bread. I have a funny (re: picky) relationship with bananas: I absolutely do not like to eat them by itself mostly due to its texture, but I add them to my daily smoothies and I could live off of banana bread if I had the choice. It’s strange, I know, but I think that my dislike of bananas should be a testament to how good my banana bread is! If I could hate plain bananas, but love banana bread… I must be doing something right with this recipe.

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I don’t think there’s anything better than the smell of banana bread baking in the oven. I know a lot of people talk up the smell of fresh chocolate chip cookies, but I gotta say that the scent of fresh banana bread is up there as one of my most cherished scent “memories”. Even though the scent makes you want to eat the bread as soon as it comes out of the oven, I strongly advise against this! I come from the mindset that banana bread is 100 times better the next day and the next day after that. The longer the bread sits, the banana flavor intensifies. And speaking of bananas, I want you to wait to use your bananas until they look like fruit flies are going to eat them. Sorry for the gross visual, but the riper the bananas are, the more flavor and sweetness we’ll get from the fruit. I feel like this wait period is what sets a good banana bread from an exceptional one.

It took me a while to find my favorite version of banana bread, but the one I’m giving today is by far the best one I’ve ever come across. We all have our personal preferences when it comes to the popular loaf cake: some believe that adding chocolate chips is a must; some believe that adding yogurt or sour cream will give it the best moist texture; and some think nuts aren’t necessary. I believe that the best banana bread doesn’t have chocolate (I feel like it overpowers the banana flavor too much), needs sour cream for flavor and texture, and pecans must be added for a much needed crunch in each bite. Besides that, I don’t have any other notes or suggestions for this recipe! It’s pretty straight-forward, but trust me, it’ll quickly become a staple in your household after inhaling an entire slice.

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My Personal Favorite Banana Bread

Yields (1) 9x5” Loaf Cake

Recipe adapted from Epicurious

Ingredients

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  • 1 2/3 cup all-purpose flour

  • 1 tsp. ground cinnamon

  • 1/2 tsp. freshly grated nutmeg (ground will work as well)

  • 1 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/2 tsp. kosher salt

  • 1/2 cup (1 stick) unsalted butter, room temperature

  • 1 cup dark brown sugar, packed

  • 2 large eggs, room temperature

  • 4 large ripe bananas (about 2 cups), peeled and mashed with a fork

  • 1/4 cup sour cream

  • 1 tsp. vanilla extract

  • 1 cup toasted pecans, roughly chopped

Directions

  1. Preheat the oven to 350° F. Grease a 9x5” loaf pan with nonstick cooking spray (alternatively, you can butter and flour the pan). Set aside.

  2. In a large bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk to fully combine it.

  3. Using a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on medium speed until light and fluffy, a couple minutes. Add the eggs one at a time, mixing until each one is fully incorporated until adding the next. Add the mashed bananas, sour cream, and vanilla extract. Mix on medium speed until combined. Scrape down the sides of the bowl.

  4. Slowly add the dry ingredients to the stand mixer bowl while on low speed. Mix until the ingredients are fully incorporated. Using a spatula, fold in the chopped pecans.

  5. Pour the batter into the prepared loaf pan and smooth the top using a spatula. Bake in the oven for 60-65 minutes, rotating the pan halfway through. When ready, the bread will be a deep golden brown and a toothpick inserted in the center should come out clean. Allow the bread to cool in the pan on a cooling rack for 15 minutes. Run a butter knife around the perimeter of the bread and carefully turn it out onto a plate or platter.

THE BEST CARROT LAYER CAKE

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Today we are celebrating with cake because it is the ONE YEAR anniversary of The Vivid Kitchen! I feel like I’ve come a long way since my first post featuring skillet strawberry cobbler (which is still a favorite of mine, btw). This past year, I’ve been consistent with my posts but allowed myself time off when needed, I’ve gained confidence in areas of baking where I never was before (hello, cheesecake), and I’ve kind of learned to stress less about the whole process. The last one is forever a flaw of mine, so it’ll take more than a blog and a year to change that!

I started this blog because I really wanted to put my voice out there. My recipes may not be the most exciting or instagram-worthy, but I fully stand behind every single one of them. Each recipe was posted because I had a story to tell with it… none of them were random or because I thought it would “do well”. I waited for each post to happen organically and only if I could add my personality or anecdotes to it.

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Although the blog brings me a lot of joy, I do have to be honest and say that it’s hard and expensive being a food blogger. Buying the items for each post adds up, especially when you are testing a recipe multiple times or have to remake the whole thing because the pictures you shot of the first batch came out horribly. Or, how people just expect you to have a never ending supply of props for each photoshoot… different glasses, plates, bowls, napkins, cutlery, vases. And let’s talk about photo backgrounds: I see how some bloggers have at least 5 different colored wood backdrops and each of those costs over $150. And we’re not even getting into the photography side of things! Some people have multiple camera bodies, half a dozen camera lenses, the best editing software, and so on and so forth. It all adds up. And it’s tough to not compare myself to these other bloggers who have been around for years and who have all the right tools to make amazing content. I try to focus on what I have, what I can share, and hope that you’re all recognizing that I’m doing the best that I can.

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But back to the good. Years from now, I’m going to look back on this blog not only so I can refer to my favorite recipes all in one place, but also as a way to read what was happening in my life. Although I do believe in privacy, I did share a good amount of personal anecdotes and happenings in my life and because I documented them here, I know I’ll forever be grateful that I wrote about it. I really do love writing and it’s something I’ve missed ever since graduating college. So this is a definite outlet for me that I’m so lucky to have.

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With that said, I would love your feedback on my blog. What’s working? What’s not working? What recipes would you like to see more of? Less of? Would you like me to do other kinds of posts where I talk about other stuff (movies I’ve seen lately, where I buy my kitchen essentials, workouts that I’m doing, etc. etc. etc.). Seriously, let me know what you think and I really promise that I’ll take it into consideration.

Alright, let’s get to the recipe. Believe it or not but today is the first time I’m sharing a recipe for a frosted layered cake! And not any typical layered cake but the ultimate carrot cake that I’ve been making for years. It’s the one recipe I reach for to celebrate birthdays, other holidays like Mother’s Day, and I even made it for my sister’s wedding, but in cupcake form. This recipe comes from Ina Garten and it is 100% perfect with just a couple tweaks of my own added.

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A great carrot cakes needs to have a couple of things in order to achieve perfection: 1) a super moist texture - which in my recipe comes from the addition of vegetable oil and crushed pineapple. Some people add yogurt or applesauce (or nothing) in place of the pineapple, but I’m telling you, the pineapple makes the texture unbelievably good; 2) a good amount of spice - cinnamon, ginger, nutmeg and clove all work perfectly with the sweet carrots and frosting; 3) cream cheese frosting - there’s no better cake duo than a spice-y carrot cake and a cream cheese frosting. Tangy cream cheese mixed with a healthy (re: A LOT) amount of confectioners’ sugar and butter is the perfect pairing for this cake; and 4) additional mix-ins - I don’t think I’ve ever cared for raisins but for some reason I’m of the mindset that a carrot cake without raisins isn’t a carrot cake at all. We also add pecans for extra texture and taste.

This recipe will give you two 8-inch cakes, but as you can tell from my pictures, I cut those two layers in half. I did this just for fun and also because I wanted to do a “naked”-style cake, aka a cake with less frosting. This was my first time doing it this way and I really like the way it came out! It definitely has a more rustic look to it and I’m all about that less than perfect aesthetic. Since I had more layers to frost, I therefore had less frosting to go around the overall cake. So if you want to have 4 layers, plan on having only enough frosting to do it naked-style. Otherwise, keep the two layers intact and you’ll have plenty of frosting to use up. Note: The directions below will reflect the standard 2-layer cake.

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Carrot Layer Cake w/ Cream Cheese Frosting

Yields (2) 8in. cakes

Recipe adapted from Ina Garten

Ingredients

For the cake:

  • 2 cups granulated sugar

  • 1 1/3 cups vegetable oil

  • 3 large eggs, room temperature

  • 1 tsp. vanilla extract

  • 2 1/2 cups plus 1 tbsp. all-purpose flour, divided

  • 2 tsp. ground cinnamon

  • 1 1/2 tsp. ground ginger

  • 1/4 tsp. ground nutmeg (or fresh if you have it!)

  • 1/4 tsp. ground cloves

  • 2 tsp. baking soda

  • 1 1/2 tsp. kosher salt

  • 1 lb. carrots, grated

  • 1/2 cup crushed pineapple

  • 1 cup chopped toasted pecans

  • 1 cup raisins

For the frosting:

  • 12 oz. cream cheese, room temperature

  • 8 oz. (2 sticks) unsalted butter, room temperature

    1 tsp. vanilla extract

  • 16 oz. (1 lb.) confectioners’ sugar, sifted

Directions

Make the cake:

  1. Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, line them with parchment paper, and then butter and flour them. Set aside.

  2. Using a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), combine the granulated sugar, oil, and eggs. Mix on medium speed until the mixture is a pale yellow, 1-2 minutes. Add the vanilla extract and mix until incorporated.

  3. In a separate medium bowl, sift together 2 1/2 cups of the flour, all the spices, baking soda, and salt. Whisk to make sure it’s all combined.

  4. Add the dry ingredients to the wet ingredients all at once and mix on low until just coming together. Add the grated carrots and crushed pineapple, and mix on low again.

  5. In a small bowl, toss the pecans and raisins with the remaining 1 tbsp. of flour (so they won’t sink to the bottom of the cake while baking). Fold these into the batter using a spatula.

  6. Pour equal amounts of batter between the two cake pans (a scale can be useful here if you’re trying to achieve perfection). Smooth the tops with a spatula and bake them in the oven for 55-60 minutes, or when a toothpick inserted in the middle comes out clean.

  7. Allow the cakes to cool completely in the pans before removing them.

Make the frosting:

  1. Using a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), cream together the cream cheese, butter and vanilla extract until well combined. Add the confectioners’ sugar all at once, mix on low for 10 seconds, and then mix on medium speed until frosting is smooth.

  2. Place one of the layers on a cake stand or plate. With a butter knife or offset spatula, spread a thick even layer of the frosting on top. Carefully stack the second layer on top of the frosting and frost the entire cake, including the sides. Decorate the cake with pecans, pineapple, or flowers. Store the leftovers in the fridge.

BLACKBERRY + HAZELNUT YOGURT POUND CAKE

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I have some pretty exciting (exciting for me, boring for you) news: Alex and I just booked another trip back to Portland, Maine! If you’ve been following along with The Vivid Kitchen, I think it’s pretty obvious by now how much we love Portland and would do anything to live there, so the fact that we managed to book our third trip there in less than two years is amazing.

This will be the first time that we’ll be visiting in the springtime, so we can’t wait to see how different the city will be... there may be snow on the ground or it could be raining every other day, but we won’t mind that at all! Something else different about this trip is that this is the first time we’ll have a rental car. This means we’ll be able to check out places we’ve been dying to see outside of Portland, like Palace Diner in Biddeford, The Purple House in North Yarmouth, and most importantly, ACADIA (!!!). If you have any recommendations for must-see spots outside of Portland, I’m all ears.

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Now that I have Portland on the brain and I find myself once again googling more restaurants and bars to hit for our upcoming trip, I’m reminiscing about all of our favorite spots that we fell in love with over the past two trips: Bonobo for the most incredible wood-fired pizzas, Belleville for insanely flaky and buttery croissants and swirl buns, and LFK for creative cocktails. But one of our favorite breakfast haunts for some of the best pastries in the city is Tandem Coffee + Bakery, and it is where I drew inspiration from for today’s recipe.

On our last trip to Portland, Alex and I went to Tandem for an early morning breakfast, since their breakfast sandwiches, served on the best biscuits ever, are incredible. But if you’ve ever visited Tandem before, it goes without saying that you can’t leave without ordering from the bakery’s daily selection of baked goods ranging from cakes to cookies to pies. On this particular day, it was their scone selection that caught my attention: a blackberry and hazelnut flavored scone. The golden brown pastry looked like a textbook perfect scone, and the moment I had my first bite I fell deep in love with the flavor combination. Yes, a nut and berry combo isn’t that crazy of an idea for scones, but blackberries and hazelnuts together was new to me and I knew that I had to test it out in other kinds of baked goods when I got home.

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Which brings me to this amazingly simple and not too sweet, blackberry and hazelnut yogurt pound cake. This recipe is slightly adapted from the ingenious Alison Roman, author of the cookbook Dining In and regular contributor to The New York Times food section and Bon Appétit. Alison got a lot of recognition for Dining In, at first due to a cookie recipe that went viral (which I tried and loved), but she has gone on to show that just about any recipe that she shares with the world, is not only approachable but exceptionally delectable. I’ve cooked a handful of her recipes (sweet and savory) which are all great, but I’ll always have a soft spot for her yogurt and honey pound cake with raspberries (from her cookbook). I love a solid loaf cake recipe and how it only gets better the longer it sits in your fridge - loaf cakes like this one and banana breads are always better the next day, in my opinion.

So, I took Alison’s recipe, tweaked it a bit and tried the recipe with the blackberry and hazelnut flavor combination. The end result is seriously delicious and addicting, and something that I will make over and over again. Paired with the incredible and moist crumb due to the added Greek yogurt (or sour cream if you prefer) and the lightly sweetened taste due in part to a combination of honey and granulated sugar, this pound cake is a winner. In similar fashion with my citrus ricotta bundt cake with pistachios, I finished this cake with a good amount (re: a lot) of hazelnuts doused in honey, so if you’re bringing this to a friend’s house or a party, people will know what they’re getting themselves into… and the added crunch of even more hazelnuts makes the cake better, of course. Finish with a dusting of confectioners’ sugar and you’ll have a beautiful cake ready to go.

I can’t wait to visit Portland again for more inspiration for my blog and I so look forward to eating some of the best food and drinks that the city has to offer.

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P.S. This is my 50th blog post! Woo!

Blackberry and Hazelnut Yogurt Pound Cake

Makes 1 standard loaf cake (9x4 inch pan)

Recipe adapted from Alison Roman via Dining In

Ingredients

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  • 1 1/2 cups all-purpose flour, plus 1 tbsp. for berry and nut mixture

  • 2 tsp. baking powder

  • 1 tsp. kosher salt

  • 2 cups fresh blackberries

  • 1/2 cup toasted hazelnuts, coarsely chopped

  • 1/2 cup granulated sugar

  • 1/4 cup honey

  • 3/4 cup whole-milk plan Greek yogurt (or sour cream)

  • 1/3 cup neutral oil, like vegetable or grapeseed

  • 2 large eggs

  • 1/2 tsp. vanilla extract

  • Roughly chopped hazelnuts, honey, confectioners’ sugar, etc. to finish

Directions

  1. Preheat the oven to 350°F. Generously grease a 9x4 inch loaf pan with butter or nonstick cooking spray.

  2. Whisk the flour, baking powder and salt together in a medium bowl. Set aside.

  3. In a small bowl, mix the berries and nuts together with 1 tbsp. all-purpose flour (to prevent them from sinking to the bottom of the cake while baking). Set this bowl aside as well.

  4. Combine the sugar, honey, Greek yogurt, oil, eggs, and vanilla in a large bowl, and whisk until incorporated. Using a spatula, slowly fold the dry ingredients into the wet ingredients. Do not over mix. Carefully add the berry/nut/flour mixture to the bowl.

  5. Pour the batter into the prepared loaf pan and smooth over the top with a spatula. Bake in the oven for 60-70 minutes, rotating the pan once halfway through. The cake will be done when the cake is a deep golden brown and a toothpick inserted in the center comes out with only a few crumbs.

  6. Allow the cake to fully cool in the pan on a cooling rack before removing and transferring to a plate. Top the cake with hazelnuts mixed with honey and/or confectioners’ sugar. Store the fridge wrapped in plastic wrap. In my opinion, loaf cakes are always best the next day!