Wandering Adventure Party

After it cooled down and cut it up? More like banana CAKE. It’s amazing!

Usually when I make this recipe, I use 1/2 dried cranberries and 1/2 dried currants. Buuuut I’m all out of currants. ️ So 1/2 cranberries, 1/2 shredded coconut it is!

Bake 30 minutes, rotate left to right, front to back. Bake 20 minutes. Top with more shredded coconut. Bake 10 minutes.

Still cooling so I haven’t sliced it yet.

Base recipe: Blackcurrant banana bread:

INGREDIENTS:

3 ripe bananas

60g melted butter (1/4 cup or 1/2 a stick)

150g sugar (2/3 cup)

200g unbleached flour (1 1/4 cups)

1/4 teaspoon salt

1 egg, beaten

1 teaspoon baking soda

150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)

PREPARATION:

Preheat oven to 350°F (180°C)

Mash the bananas in a bowl

Add the egg and butter

Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl

Mix well with a wooden spoon

Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.

Slice and serve.

My favorite sweet potato dish I got from them. People DEMAND that I make this. LOL.

CANDIED SWEET POTATO CASSEROLE

From: America’s Test Kitchen Live!

by Cook’s Illustrated

For a more intense molasses flavor, use dark brown sugar in place of light brown sugar.

Serves 10 to 12

Sweet Potatoes

• 8 tablespoons (1 stick) unsalted butter, cut into 1-inch chunks

• 5 pounds sweet potatoes (about 8 medium), peeled and cut into 1-inch cubes

• 1 cup packed light brown sugar

• 1 1/2 teaspoons salt

• 1/2 teaspoon ground black pepper

• 1/2 cup water

Pecan Topping

• 2 cups pecan halves

• 1/2 cup packed light brown sugar

• 1 egg white, lightly beaten

• 1/8 teaspoon salt

• Pinch cayenne pepper

• Pinch ground cumin

Directions

1. FOR THE SWEET POTATOES: Melt the butter in a large Dutch oven over medium-high heat. Add the sweet potatoes, brown sugar, salt, pepper, and water; bring to a simmer. Reduce the heat to medium-low, cover, and cook, stirring often, until the sweet potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), 45 to 60 minutes.

2. When the sweet potatoes are tender, remove the lid and bring the sauce to a rapid simmer over medium-high heat. Continue to simmer until the sauce has reduced to a glaze, 7 to 10 minutes.

3. FOR THE TOPPING: Meanwhile, mix all the ingredients for the topping together in a medium bowl; set aside.

4. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pour the potato mixture into a 13 by 9-inch baking dish (or a shallow casserole dish of similar size). Spread the topping over the potatoes. Bake until the pecans are toasted and crisp, 10 to 15 minutes. Serve immediately.

Variation

CANDIED SWEET POTATO CASSEROLE WITH TOASTED MARSHMALLOW TOPPING

Follow the recipe for Candied Sweet Potato Casserole, substituting 4 cups mini marshmallows for the pecan topping. Bake until the marshmallows are crisp and golden, about 5 minutes.

There’s an entire streaming channel for America’s Test Kitchen / Cooks Country.

The Steven Raichlen stuff on the PBS app is good too.

If you can get them, in the top category, these are just… Chef’s kiss!

Look up diabetic friendly recipes. -ose = sugars, so anything lacking glucose, fructose, maltose, sucrose, dextrose, lactose, etc. would be on the diabetic friendly list.

Ose is Latin for “full of”.