For Banana Bread
- 2 ½ lb bananas
- 5 cups sugar
- 7 eggs
- 1 ½ cup oil
- 10 fl. oz. buttermilk, at room temperature
- 2 ½ lbs bread flour
- 1 ½ tsp. salt
- 1/2 cup baking soda
- 10 oz sour cream, at room temperature
- 1 ½ tsp cinnamon
- 1 vanilla bean, scraped
In a large bowl, beat together bananas with sugar and vanilla. Once fully combined and lightened in color, add the eggs one at a time. Next add the oil and buttermilk and mix until combined. In a seperate bowl, combine the dry ingredients until fully incorporated. Sift all the dry ingredients into the banana mixture and combine. Lastly, add sour cream. Pour mixture into a large pain and bake at 350 degrees until fully set.
- 8 egg yolks
- 1 whole egg
- ¼ cup of sugar
- 4 fl. oz. of dark rum
- ¾ cup cream, whipped to soft peaks
Over a double boiler whip yolks, egg, sugar, and rum until glossy and ribbon-like. Take off of heat and put mixing bowl directly into an ice bath. When chilled, add a pinch of salt and fold in the cream. Keep chilled.
- 1 cup of sugar
- 1 cup of lightly toasted walnuts
In a heavy bottom pot, mix sugar and a small amount of water until it is the consistency of wet sand. Wash the sides of the put with a wet hand so no sugar is left on the wall of the pot. Turn the heat on high, bringing to 116 degrees C/ 240 degrees F. Once it reaches that temperature, turn off heat and add walnuts. Stir until the nuts are covered with crystalized sugar. Layout on a sheet pan to cool and lightly salt them.
- 2 green bananas
- confectionner's sugar for dusting
On a mandolin, slice the bananas (with peel intact) as thin as you can. Lay them on a sheet pan lined with parchment and dusted with powdered sugar. Remove the peel from the bananas at this time. Dust the tops with more sugar. Place in an oven set at 200 degrees F and bake for about 40 minutes. When done they will make crunch sound when breaking a test chip in half.