Friday, December 10, 2004

Sugar High Friday: Banana Pistachio Crunch

Banana Pistachio Crunch
Originally uploaded by annalyn.
I have just discovered Is My Blog Burning? or IMBB and I like participating in their activities because it gets me in touch with fellow foodies from all over the world who I could learn a lot from. As a result of surfing all the great food sites from Italy to France to California, I have also launched a separate food blog called Munchin' in Manila which is actually just a compilation of my food-related posts here, and then some! (It's a wonder how I make the time). Hopefully, this will motivate me to spend more time in the kitchen; after all Momma's cooked and baked treats are in-demand from the Three Incredibles.

It was great joining Jennifer's cookie swap and now it's time to show our wares for Sugar High Friday # 3 being moderated by Zarah from Denmark. Because of time constraints,I've decided to come up with the Banana Pistachio Crunch which calls for the simple recipe of baking the banana cake spiced up with sour milk and nutmeg. The no-fuss topping of breakfast cereals and pistachios gives this yummy dessert its "crunch."

How-to (as adapted from the Philippines' Food Magazine:)

1. Make the sour milk by combining 1 tbsp. vinegar, 1/4 cup evaporated milk and 3 tbsp. water in a small bowl. Set Aside.

2. Begin making the cake.
Preheat oven to 350F and grease baking pan.

In a bowl, mix together 1/2 cup condensed milk and 1 cup mashed bananas. Set Aside.

In a separate bowl, combine 2 cups all purpose flour, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. nutmeg, and 1/2 tsp. baking soda. Set aside.

In a bowl of electric mixer, cream 1/2 cup butter and 1 1/2 cups sugar at medium speed until light and fluffy. Add the two eggs, one at a time, beating well after each addition.

Lower mixer speed and pour in the banana mixture and 1/2 tsp. vanilla. Add the flour mixture alternately with sour milk, ending with the flour mixture.

Pour into the prepared baking pan and bake for about 15 minutes. (Best to check cake for doneness)

3. Make the topping. Combine 3/4 cup cornflakes (in this case, I used Honey Stars cereals), 1/4 cup sugar, 1/4 cup chopped pistachio nuts and 2 tbsp. butter.

After cake is baked, remove from oven and sprinkle the topping mixture on top.

Return cake to oven and bake for another 15 minutes or until top is crunchy.

Photo shows what's been left of the cake after the twins lapped it up. Surprise! Surprise! This simple dessert gives extraordinary enjoyment.