Smothered Banana Bread and a Farewell to Summer.

The charade is up! I tried, but this just can't be breakfast : )

A decadent dessert? Yes!

It is grilled chocolate chip banana bread, topped with carmelized bananas and brandy, whipped cream, pecans, and a brown sugar and butter caramel sauce.

Whoa.

To start, I tried a bread recipe from Emeril Legasse that I found on Food Network's website.

The recipe called for cake flour instead of all purpose, giving it a very fine, cake-like texture.

I added chocolate chips for good measure : ) It was delicious, but for this dish I think I would have preferred a denser banana bread.

I got the bananas ready...

And then browned them in butterrrrrr...mmmmmm...

lastly I swirled a little brandy in the pan.

I also put the banana bread on the skillet.

Meanwhile...

The kids were working with dad on their new projects that he bought for them... super cute.

Now it's time to assemble... warm banana bread fresh off the skillet... check.

Carmelized bananas... check...

Sweet gooey vanilla caramel sauce... check.

Whipped cream and pecans... check.

Whewf!

Now it's time to dig in!

Well, look what the tide brought in  : )

A family trip to Myrtle Beach...

And days on the lake.

But I'm sorry to say, summer won't be too missed.

Most days we are forced to get creative as we are held captive in the house by scorching temperatures of 110 degrees or more.

We call him, "Chief Squishy Squishy"... and he rules with a rubber basting brush.

Just one more, I can't resist!

Ahh life.

There are crazy moments and peaceful moments and I'm thankful for them all.

I hope you had a wonderful summer!

Banana Bread- Emeril Lagasse (from the Food Network website)

10 tablespoons plus 1 teaspoon butter

1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons vanilla
2 cups cake flour
3/4 cup plus 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup toasted, chopped walnuts
(I also added chocolate chips to taste.)

Directions-
-Preheat the oven to 350 degrees F.
-Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter.
-Puree the bananas, sour cream, eggs and vanilla in a food processor.
-Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.
-Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes.
-Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.


Caramel Sauce-
1/2 cup butter
1 cup brown sugar
2 T. water
1 tsp. vanilla

Slowly bring to a boil and reduce to desired thickness. Remove from heat and add vanilla.