Like Hollywood, the food world has plenty of storied marriages, some of which hold up better than others. Peanut butter and chocolate? Like Jessica Tandy and Hume Cronyn. Chocolate and garlic? More like Pam and Tommy Lee.
And pulled pork and mango? Like Paul Newman and Joanne Woodward: love at first sight to last the ages. And this photo, taken by Kevin at Closet Cooking, helps to explain why. These jerked pulled-pork wraps with mango and banana relish look like lusty testaments to this savory-sweet match made in heaven. As scenes from a marriage go, this is an indisputably happy one.
Try saying this three times fast: Chocolate Mousse, Salted Caramel Ganache, Peanut and Banana Caramel Tart. As difficult as it may be to say, it looks like a breeze to eat (three times fast, of course).
Baked by Aran at Cannelle et Vanille, these diminutive beauties have almost as many complex layers as the Earth's surface. The chocolate shells are filled with a layer of banana caramel with peanuts, another layer of triple chocolate salted caramel ganache, and then crowned with a cloud of chocolate mousse.
The whole is garnished with cocoa powder, chocolate shavings and chopped peanuts. Eat. Await indescribable bliss.
Have you ever forgotten about a birthday, or tried to whip up a birthday cake at the last minute? It can be daunting -- especially if you're a from-scratch baker who refuses to indulge in boxed cake mix and tins of frosting. However, if you like bananas, I have just the thing -- Banana Cake, which I found over at Honey and Jam, and came from Martha Stewart's Baking Handbook. After a few adjustments -- one bundt pan rather than two pans (needs more time to cook), and no "carmel" bananas in the middle or on top -- the result was an incredibly moist and delicious banana cake with a crisp exterior.
Since my whipping cream had mysteriously gone bad a few weeks early, I hunted for a caramel sauce I could pour on top, and settled on this recipe over at Metro. (It's a good thing I didn't notice what site I was on until now, since I've been a bit irked with the store's quality since Dominion became Metro and the selection went down the tubes.) Anyway... It's not the best sauce recipe out there -- but it's a tasty one.
According to the recipe, you're supposed to end up with this mixture that needs to be pulverized in a blender to get smooth. Mine was smooth from the get-go, and actually a bit too watery, so I had to wait about 40 minutes for it to thicken. But the result was perfect for this cake -- a nice sugary rush to balance the intense and tasty banana. Oh, perfect once the rum was added, to give it a little something extra. (Actual rum, rather than extract.)
If you like bananas, banana bread, what have you, give it a try. Your taste buds will thank you.
Dole has increased its banana imports to Japan by more than 25%, yet there's still a shortage of the fruit in this island nation. So what's the reason behind this sudden spike in demand? A fad known as the Morning Banana Diet. It's so popular that one young woman has been waiting to start the diet for a month because her local OK Store is always out of bananas.
The run on bananas began last month when former opera singer Kumiko Mori who weighs more than 200 pounds announced on the television show Dream Press-sha that she lost 15 pounds on the Morning Banana Diet. After the show aired there was a 70 to 80 percent increase in banana sales versus last year at supermarkets run by Life Corp.
The regimen itself is pretty simple: Allow yourself as many bananas and room temperature water for breakfast; eat anything you like for lunch, 3 p.m. snack and dinner; stop eating by 8 p.m. and get to bed before midnight. It's the brainchild of Osaka pharmacist Sumiko Watanabe who designed it to increase the metabolism of her husband, Hitoshi, who lost 37 pounds. There's even a web site for the diet. It appears to be down right now, but this amusing video describing how the diet works complete with a techno version of The Banana Boat Song is still working.
This isn't the first time a fad diet has caused shortages in Japan. Last year the natto diet stripped supermarket shelves of the funky, slimy fermented soybeans. Who knows whether either of these diets works, but a morning banana beats natto any day.
In an attempt to counteract threats of certain foods becoming extinct, scientists in Norway are attempting to collect and store every species of seed in the world.
Seeds in the Global Seed Vault range from Nigerian peas to Mexican corn, and they reside in a structure impervious to bombs and earthquakes (these scientists aren't kidding around). Temperature is regulated electronically, and no one person has all of the keys to the vault. And why the Arctic? One, it's not crowded, so the seeds won't be messed with. And two, it makes it a lot easier to keep the seeds at the required minus 20 degrees Celsius.
Until now, there has been no single storage system for the world's seeds. The idea came post 9/11 and Hurricane Katrina, when scientists realized that the our diverse foods would most likely continue to be threatened and ultimately wiped out by disasters. These seeds are precious in part because they can scientists to identify strains of disease and fungi so that vulnerable food can be made resistant to these potential killers.
Scientists are also exploring ways to keep foods like bananas and coconuts, which can't be stored as seeds. Eventually, the goal is to have a database that farmers and plant breeders can consult to quickly and easily find seeds have certain characteristics so that they can be modified.
Another food that relies on shape and texture, the phallic banana has long been considered an aphrodisiac. It definitely helps that bananas also have a luxurious, smooth texture.
However, there might be some romantic chemistry involved with bananas. Bananas are rich in potassium and vitamin B, which are two components for sex-hormone production. Studies have also shown that the naturally occurring enzyme bromelain enhances male performance.
While bananas might not make it onto the Valentine's Day dinner table for two, they're a good thing to include for Breakfast in Bed the -- ahem -- next morning. Banana-stuffed French Toast or Banana Pancakes are a natural choice.
I spotted the thumbnail of this picture (from Sunday Nite Dinner) and immediately knew I had found today's Food Porn Daily. I have always (ALWAYS) had a weakness for peanut butter and honey. When I was a kid, my mom would make it for me and she'd had to hid the honey under the peanut butter so that I wouldn't just lick it off. As I got older, it became my go-to breakfast of choice (I can't tell you how many morning classes I walked to during college with a piece of peanut butter and honey toast in hand). And when you add some sliced banana to the combination, you're talking about nirvana on a slice of bread (in this case, thick-sliced cinnamon swirl bread). If you want to see more pictures of this delectable combination, head over to Sunday Nite Dinner and check out the slideshow. And thanks, Chuck, for adding your picture to the group.
If you have a picture you'd like to see featured in this space, head on over to our Flickr group, join up and start adding your images.
Fans of limited-edition banana-creme Twinkies rejoice! Hostess resumed selling the lightly banana-flavored treats last week and plans to keep them around.
Banana creme was the original filling of the sugar-laden sponge cake when it was first introduced in 1930. A banana shortage forced Hostess to switch to vanilla creme in the 1940s. Since then Hostess has brought back banana Twinkies, but only for limited periods of time. Most recently the fruity treats hit the shelves to promote the film King Kong. Thanks to a 20 percent spike in total Twinkie sales during the promotion Hostess decided to permanently add the flavor to its lineup. I'd like to know what these puppies would taste like wrapped in bacon and then dropped in a deep fryer.
I mentioned a while back that I could no longer find Kellogg's Nutri-Grain bars at any of the supermarkets in my area, and several of you left comments and sent e-mail saying you couldn't find them either. I'm pretty sure they're not being made anymore (though Nutri-Grain does have various breakfast pastries). Now I think I've found a great substitute.
Quaker has just released their own Breakfast Bars (so new they're not on their site yet), and in the same flavors that the Nutri-Grain bars came in, blueberry and banana muffin! The verdict? They're quite good. They're smaller and not as moist as the Nutri-Grain bars were. These have a slightly tougher, toastier look and feel to them, but I like them a lot.
Note to Quaker: don't discontinue these! Or, if you're going to, give me a heads up so I can buy several cases from you. Thanks.
This cake is fit for The King - and we're not talking about the BurgerKing. We're talking about Elvis, who was known for his love of fried peanut butter and banana sandwiches. Since it was a Southern boy, we can safely assume that he wouldn't have turned down a decadent chocolate cake with lots of whipped cream, either. This Elvis Devil's Food Cake was baked by Alice Q. Foodie.
The devil's food cake layers are very easy to make and provide a base that could be used for many different cakes. The two layers can be made in advance, but the rest of this cake must be finished right before serving. For assembly, heavy cream is whipped to peaks and sweetened, then spread on top of the base layer. The whipped cream is then topped with a layer of sliced banana and little dollops of peanut butter, before the top layer is laid into place and finished with more whipped cream. AQF decorated the finished product with more banana slices and peanut butter, making sure each slice of the 9-inch cake would have one.
Either I don't eat out enough or must not pay much attention to the dessert menu, because even though I live in LA, I had no idea that banana cream pie was a city-wide obsession.
The third possibility here is that the reason I don't know about the trend is that it isn't a trend at all, just the New York Times' assumption that banana cream pie is a fad based on the presence of banana desserts at some So Cal bakeries and diner-type restaurants.
So, I'm not going to vouch for its trendiness in restaurants, but the rich, whipped cream-topped pies can be quite satisfying if you like cream/pudding-based pies, so the NYT's piece could come in handy if you are in LA and decide to go out looking for some. Clementine Bakery, Jin Patisserie, House of Pies and Apple Pan are all mentioned, but the Times' top pie pick is from Pie 'n Burger, in Pasadena. A similar recipe is included if you're of a mind to try baking your own version of the pie at home, although you would need a shortening-based crust (not a graham cracker one) to get even closer to the Pie 'n Burger recipe.
Although this photo of Fancy Toast'sbanana bread is a good one, it's not the look of the loaf that makes it appealing. The unassuming exterior hides a secret and that secret is booze. Erinelle turned an otherwise ordinary loaf of banana bread into a deliciously grown-up treat by adding a hearty dose of rum-soaked raisins to her banana bread batter. The recipe she used comes from Nigella Lawsons's popular cookbook How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking, which is full of decadently satisfying recipes that are designed to be very do-able for the home chef. Since all that really distinguishes this bread from other banana breads is the use of the boozy raisins, it would be easy to make the addition to your own personal favorite banana bread recipe if you didn't want to use Nigella's. You could even toss them into muffins or cookies for a little bit of a change there, as well.
Bananas are wonderful, versatile fruits, not to mention that they're the most consumed fruit in the world and the fourth most consumed crop after rice, wheat and maize. This doesn't mean that all uses for bananas are good ones. For example, take Rachael Ray's Banana Hot Buttered Rum recipe. The drink uses some of the classic ingredients found in normal hot buttered rum - butter, rum, sugar - but instead of cream, it uses banana liqueur. This is an unusual twist and a hot banana drink not entirely unappealing - until you add banana slices to the drink. This just seems like a bad idea. Bananas are noted or adding a creamy texture to drinks, which is why they're so popular in smoothies and milkshakes, but they're not know for being attractive when exposed to air or heat. Who wants to see a brown banana piece in or on their drink?
I'll stick to smoothies, where the bananas are blended in, not left in chunks. If you want to try RR's recipe, however, read on:
It looks like the good people at Reese's have been inspired by the King - Elvis Presley. The new limited edition Reese's have a two-layered filling of peanut butter and banana creme, in a candy rendition of Elvis's favoritepeanut butter sandwich. Even if you don't really think too much of Elvis, any combination of peanut butter, bananas and chocolate is bound to be a good one because the elements work well individually, as well as when put together. Junk Food Blog says that they are now available in the US, but gives no indication of where they might have been sold before. The Reese's website doesn't mention them at all. I have yet to see any in my local stores. Were they first released near Graceland? If anyone has had the chance to taste this creation, let us know how they turned out in the comments.
Try saying this three times fast: Chocolate Mousse, Salted Caramel Ganache, Peanut and Banana Caramel 
Have you ever forgotten about a birthday, or tried to whip up a birthday cake at the last minute? It can be daunting -- especially if you're a from-scratch baker who refuses to indulge in boxed cake mix and tins of frosting. However, if you like bananas, I have just the thing -- Banana Cake, which I found over at 
Dole has increased its banana imports to Japan by more than 25%, yet there's still a shortage of the fruit in this island nation. So what's the reason behind this sudden spike in demand? A fad known as the Morning Banana Diet. It's so popular that one young woman has been waiting to start the diet for a month because her local OK Store is always out of bananas.
Fans of limited-edition 
I 
Either I don't eat out enough or must not pay much attention to the dessert menu, because even though I live in LA, I had no idea that 
Bananas are wonderful, versatile fruits, not to mention that they're the 
It looks like the good people at Reese's have been inspired by the King - Elvis Presley. The new limited edition Reese's have a two-layered filling of peanut butter and banana creme, in a candy rendition of
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