Banana Toffee Rum Bread

How many times do we have bananas sitting around uneaten? If your house is like mine, bananas are a staple and sometimes don’t get eaten before they ripen to mush.

It’s been rainy here in Virginia for a few weeks and all I want to do is bake and eat. Bananas are healthy right?

So here we go…mash 3 bananas, throw in a couple cups of flour, some sugar, a little rum, and an egg. Stir with a heavy duty spoon, not to much just till combined. I sprayed a vegetable oil spray on my pan. The recipe calls for you to grease and flour the pan. Who has time for that? First layer the batter then sprinkle toffee chips over the batter. Pour remaining batter over toffee chips and then of course more tasty toffee bits sprinkled on top. Pop it in the oven and viola!

Now I don’t know about you but I love warm sweet things! I couldn’t wait to taste it. And taste I did!

See that section missing? It’s in my belly! I really just wanted to cut it open to show you guys how insanely delicious it looks inside…I really did have to cut two pieces out. I hadn’t planned on eating that whole two in one slice so I cut it in half. Then I couldn’t leave that other piece just sitting there so I ate it too!

This recipe calls for the use of two loaf pans. I was gonna do that but couldn’t find my other loaf pan, so I improvised. Bundt it is! (It’s also called for nuts and I didn’t have them either). Of course I had rum!

If you’d like to try this recipe I’d love to see how your creation turns out. Show this beauty off in the comments! You can find the recipe at: https://www.hersheys.com/kitchens/en_us/recipes/heath-toffeebanana-rum-bread.html

From my home to yours

Farmhouse Cakes operates under the cottage food law of Virginia. What this means is Virginia allows producers to make certain types of food from home without needing a license or inspection from the ag department.

If I was buying food from a home business I’d want to know what the kitchen looks like. So I want to give you a little peek at where I spend most of my time.

Now my kitchen isn’t always this clean. During a cake frenzy weekend it can get a bit out of control. Since your not purchasing from a store front I think its important for you to know where your foods coming from. I know it would matter to me.

I hope in seeing this workspace it helps to calm those “where does my food come from” feelings.

 

Store bought vs. farm fresh eggs

 

Farmhouse Cakes is located in the beautiful Shenandoah Valley more specifically Front Royal, VA.

The Farmhome was built in 1906 and has been in my family for over 100 years. On the farm we board horses, and keep a few farm animals. Most important to the baking business are our chickens.

Can you see the difference between a farm fresh egg and these store-bought eggs?

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The top right corner is the farm fresh egg, in case you didn’t know. Obviously its bigger and more plump. The color is brighter and the whites are thicker. This makes a huge difference when baking. Besides the obvious differences between a strore-bought egg and a farm fresh egg the nutritional benefits are big too. Farm fresh eggs added benefits include:

  • less cholesterol
  • less saturated fat
  • increased vitamins A, E and D
  • more omega-3 fatty acids
  • more beta carotene

What does this mean for a Farmhouse Cake customer? Well, you’ve got to feel good about serving a healthier cake! Cakes cant be considered healthy I know,  but fresh eggs help to make a nutritious cake for you, your friends and family. Now thats something we can both feel good about!

 

Did you know frosting has a purpose?

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Yes, you read that right! Besides being delicious and screaming to be eaten, frosting actually has a purpose. Can you believe that? Something that tastes so great and is often the favored part of the whole cake has a purpose. I know shocking! So, lets get to it.

Originally cakes were left unfrosted. And I keep using the word frosting here like thats what came first. No, no, no! Another little, did ya know, icing and frosting are not the same thing. What came first, the icing or the frosting?

Icing is usually used to glaze pastries or cakes, and tastes more sugary than frosting. The Williams-Sonoma cookbook states that “icing is generally thinner and glossier,” Think, scone topping. While its counterpart frosting is “a thick, fluffy mixture, used to coat the outside of a cake.” Thats the kind I like!

Icing was created in the mid 1600’s. Tada! Icing came first. The main ingredients were sugar, egg white and sometimes flavor was added. The mixture was then poured over the cake and baked. This would create a tasty barrier to keep the cake moist. And there you have it…the purpose!

As time went on icing was bumped up to frosting. Frosting as we know is a sweet, often creamy glaze made of sugar with a thinner such as water or milk, that is often enriched with things like butter, egg whites, cream cheese, or flavorings. Now we have created something we can work with! Frosting adds a decorative quality icing could never compare to. Now days cakes really are a work of art.

Who knew the original purpose of icing or frosting was to keep the cake from becoming stale as it sat on the counter in earlier days. Where an oil cake can sit for a day or two and be just fine, a butter cake will dry out much faster. The invention of frosting acted like a plastic wrap to keep the cake moist. And guess what? It taste great too. What a perfect pair!

Now it seems the only problem is deciding what flavors to pair together and if you want it iced or frosted.