Pipe Dream #184: To Use All the Blubber, Revisited – Banana Bacon Skillet Cake

DSC_0015

I can’t remember if I told you about the time when I made a banana cake with bacon fat and a brown butter glaze and squished big hunks of it into a box for greedy fingers to scoop out and in at unholy speeds after church one day. It wasn’t a beautiful cake, but omheavens it was delicious and started me saving leftover bacon grease for bakes. It’s a “use the whole buffalo/whale” approach and now a best practice for life.

DSC_0001

This is not that cake, but it is an approximation of it, an overlay set at 50% opacity, a quiet echo of that inspired cake nosh. I tried a new cake recipe that is easy and lands somewhere between a cookie and a cake. And I subbed the glaze for cream cheese frosting. If you wanted to try the original, you might try something like this banana cake baked into two round pans and subbing in bacon fat for the butter + this browned butter glaze. Stack and slice.

DSC_0007

DSC_0008

Other skillet recipes for your consideration:

DSC_0026

Extremely,

Lauren

Banana Bacon Skillet Cake

Adapted from Joy the Baker

1/2 cup solidified bacon fat

1 cup brown sugar, packed

1 large egg

1 teaspoon pure vanilla extract

1 medium ripe banana, mashed

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup coarsely chopped pecans

Preheat the oven to 350 degrees F.

Melt the bacon fat in an 9-inch cast iron skillet over medium-low heat.  Remove from heat, and whisk in the brown sugar and vanilla until thoroughly combined.

When the sugar and butter mixture has cooled slightly, add the egg and whisk until smooth. Add the mashed banana, cinnamon and nutmeg, whisking to combine. Add the flour, baking soda, and salt. Stir carefully until all of the dry ingredients are incorporated. Add the pecans and fold together. Smooth the batter in the skillet.

Bake for 18-25 minutes until mixture is dry on top, but still slightly soft in the center. Remove from oven and allow to cool for 15 minutes. Top with ice cream and serve warm OR, let cool completely and frost with cream cheese frosting.

Advertisements

0 Responses to “Pipe Dream #184: To Use All the Blubber, Revisited – Banana Bacon Skillet Cake”



  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,946 other followers

Lane Cake

Chocolate Clementine Marquise

Spicy Chai Biscotti

Red Wine Pear Trifles

Coconut Oat Chocolate Chip Cookies

Peach Cobbler

Clementine Ginger Tequila Sunrise

S’mores Cake with Malted PB Frosting

Lemon Mousse Crepe Cake

Strawberry Shortcake

Nectarine Brown Butter Upside Down Cake

Raspberry Espresso Fudge Cake

Cherry Clafoutis

Fluffy Buttermilk Biscuits

Banoffee Pie

Blueberry Bourbon Bread Pudding

Pink Sprinkle Cupcakes

Grapefruit Yogurt Loaf

No-Bake Nests

Butter Pecan Shortbread

Black Garlic Herb Bread

Pumpkin Chiffon Torte

Maple Pecan Brown Butter Cupcakes


%d bloggers like this: