Alton Brown Creamed Horseradish Recipe Recipe For Banana

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OATMEAL BANANA BREAD



Oatmeal Banana Bread image

There are more than eight million recipes for banana bread on the interwebs. Most are insipid and mushy. Thanks to toasted oats, this one is definitely not. And it's darned nutritious to boot. If you don't have ripe bananas, roast them skin on in a 300°F oven for 40 minutes until blackened and soft. As for the oats, don't even think about using the instant kind. Only old-fashioned rolled oats will do here. Both U.S. standard and metric measurements are listed, but for consistently delicious results, go metric. This recipe first appeared in EveryDayCook.

Provided by Level Agency

Categories     Breads

Time 2h

Number Of Ingredients 10

6 ounces old-fashioned rolled oats, not instant
3 ounces all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
8 ounces granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1 cup (2 to 3) very ripe bananas, mashed

Steps:

  • Heat oven to 350ºF. Coat a 9-by-5-inch loaf pan with nonstick spray and set aside.
  • Spread oats into a thin layer on a half-sheet pan and bake until lightly toasted, about 15 minutes. Remove pan and cool oats 2 to 3 minutes.
  • Grind oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Then pulse in the flour, baking soda, baking powder, and salt.
  • Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, about 3 minutes.
  • Drop speed to low and add eggsAdd those eggs slowly so that the water and fat phases have time to come together., one at a time, incorporating each fully before adding the next. Stop to scrape down the sides of the bowl, if necessary.
  • Follow with the vanilla and banana, and beat on medium-low speed until incorporated. The batter will look kind of curdled, but that'sOK.
  • Add the flour mixture and beat on low speed until just combined.
  • With the mixer on the lowest speed, slowly add the flour mixture until just combined. Scrape down the sides of the bowl as needed.
  • Transfer the batter to the prepared pan and bake until the internal temperature reaches 200 to 210ºF, 50 to 55 minutes.
  • Cool pan on a wire rack for 15 minutes before turning the loaf out and cooling completely.

BANANA SPLITSVILLE



Banana Splitsville image

Provided by Alton Brown

Categories     dessert

Time 1h10m

Number Of Ingredients 5

2 cups sugar
1 cup water
1 tablespoon light corn syrup
4 bananas
Sugar for coating

Steps:

  • Combine the sugar, water, and corn syrup in a small, heavy saucepan and place over high heat. As soon as the sugar has dissolved, heat your thermometer under warm tap water (to prevent thermal shock) and attach to side of pan, making sure that the bulb is completely submerged. Do not stir the mixture or agitate the pan at this stage.
  • When the mixture reaches 230 degrees, reduce the heat to medium and allow the sugar to color gradually. As the temperature approaches 300 degrees the color will start to turn to amber. At this point, it's safe to swirl the pan gently to help distribute the heat evenly. As the caramel heads towards 340 degrees, it will reach a deep amber color.
  • Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the caramel falls from the spoon in a solid stream, like a string. When it does, it's doodad time.
  • Form doodads by holding the spoon 12 to 16 inches over the caramel and drizzling the patterns on the parchment. (Hint: allow the spoon to unload into the pan for a few seconds before attempting doodad. This will allow a narrower stream.) Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodads to cool for 15 minutes then peel the paper off (not the other way around). Stack in an airtight container with wax paper between each piece.
  • After making 15 to 20 doodads, you should have sufficient caramel remaining to move on to the sauce phase. So, return the remaining caramel to medium high heat and continue cooking until you see the first sign of smoke. Immediately remove from the heat, and add the cream, all at once, at arms length. (It will boil furiously.) Once the mixture calms down, return to medium heat and boil 3 more minutes, stirring occasionally. Cool to room temperature, move to squirt bottle and refrigerate for up to a week.
  • To make the bananas brulee, quarter the bananas (peel on) and rub into sugar to coat thoroughly. Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.) Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.
  • To do the split (so to speak), squirt a pattern of caramel sauce on a chilled plate, top with 4 banana pieces (Lincoln log style), top with the ice cream of your choice (we like our peachy vanilla from Churn Baby Churn), and finally, a doodad.

BANANA ICE CREAM



Banana Ice Cream image

Provided by Alton Brown

Categories     dessert

Time 6h35m

Yield about 1 quart

Number Of Ingredients 5

6 (approximately 2 1/4 pounds) ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup light corn syrup
1 vanilla bean, scraped
1 1/2 cups heavy cream

Steps:

  • Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.

CREMA



Crema image

Provided by Alton Brown

Categories     condiment

Time P1DT11m

Yield approximately 1 cup

Number Of Ingredients 4

1 cup heavy cream
1 tablespoon buttermilk
1 chipotle chile in adobo sauce
1/4 teaspoon kosher salt

Steps:

  • Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
  • Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.

ALTON BROWN'S BANANAS FOSTER



Alton Brown's Bananas Foster image

Recipe is from my favorite chef Alton Brown. I also happen to love bananas foster, so two great things in one.

Provided by Xexe383

Categories     Dessert

Time 12m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons unsalted butter
1/4 cup dark brown sugar
1/4 teaspoon ground allspice
1/2 teaspoon freshly ground nutmeg
1 tablespoon banana liqueur
2 under ripe bananas, sliced in half lengthwise
1/4 cup dark rum

Steps:

  • Melt butter in a 10-inch heavy skillet over low heat.
  • Add brown sugar, allspice and nutmeg and stir until sugar dissolves.
  • Add banana liqueur and bring sauce to simmer.
  • Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking.
  • Remove bananas from pan to a serving dish.
  • Bring sauce to a simmer and carefully add the rum.
  • If the sauce is very hot, the alcohol will flame on its own.
  • If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes.
  • If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.
  • Immediately spoon the sauce over bananas and serve.
  • Serve with waffles, crepes, or ice cream.

ALTON BROWN'S BANANA BREAD RECIPE - (3.9/5)



Alton Brown's Banana Bread Recipe - (3.9/5) image

Provided by garrett_mccutcheon

Number Of Ingredients 11

4 overripe bananas
1 cup sugar
1 teaspoon salt
8 tablespoons unsalted butter, softened
2 large eggs
1 teaspoon almond extract
1 2/3 cups all-purpose flour
1/3 cup oat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup almonds, walnuts or pecans (Optional)

Steps:

  • Preheat oven to 350°F. Grease a loaf pan and line with wax paper. Combine the bananas and sugar (Wet Works 1) and mix with a potato masher until smooth. In a separate bowl, combine butter, eggs and almond extract. Combine with the banana and sugar mixture. Combine flours, baking soda and salt. Add to the wet ingredients. If using nuts, fold them into the batter now. Pour batter into prepared pan. Bake 50 minutes to 1 hour or until center registers 210°F and a toothpick inserted in the center comes out clean. Cool on stovetop 15 minutes, then remove from pan to a cooling rack Cool completely before slicing. Tightly wrap leftover bread. It will keep at room temperature for about 5 days.

ALTON BROWN'S BANANA ICE CREAM



Alton Brown's Banana Ice Cream image

This is the recipe used by Alton Brown on his banana episode. The ice cream is incredibly rich and delicious. Try it with chocolate syrup!

Provided by dscherck

Categories     Frozen Desserts

Time P1DT30m

Yield 1 quart, 4 serving(s)

Number Of Ingredients 5

6 bananas
1 tablespoon fresh lemon juice
3/4 cup light corn syrup
1 vanilla bean, scraped
1 1/2 cups heavy cream

Steps:

  • Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.

Nutrition Facts : Calories 647.3, Fat 33.7, SaturatedFat 20.8, Cholesterol 122.3, Sodium 75.4, Carbohydrate 92.3, Fiber 4.6, Sugar 39, Protein 3.8

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