This is fresh banana bread, baked in ice cream cones:
You could, of course, make banana bread in loaf form. Or muffin form. But I thought that banana bread cones would be fun. And, well, they were.
To make the banana bread batter, I started off by preparing three bananas using the freezer trick I described in a previous post. I also pre-heated the oven to 375 degrees.
Then, in a bowl, I mixed:
-three peeled and mashed bananas, prep with the freezer trick and mash with a fork or spoon
-1 tablespoon of liquid vanilla extract – or, use cold coffee or another edible liquid instead
– approximately 1 cup of cold coffee – or water or another edible liquid of your choice
-1 teaspoon salt – adjust this amount up or down to your taste
-1 tablespoon cornstarch – you can also use arrowroot or another starch powder
-1-2 teaspoons each of ground cinnamon and nutmeg – adjust this amount as you see fit, I used a little bit more cinnamon and also added about half a teaspoon of ground cloves
-1 to 1 1/2 cups all-purpose flour – I used unbleached flour, add the flour to the mixture last and adjust the amount of flour and liquid until you have a thick, not runny, and slightly lumpy batter.
Pour or spoon the batter into cones until the cones are about 3/4 of the way full. Carefully transfer the cones to a tray or cookie sheet and then – also carefully – move the tray into the oven. Bake at 375 degrees for about 15 or so minutes or until the batter at the tops of the cones is firm and golden brown and looks somewhat like what’s going on in the picture at the beginning of this post.
Remove the cones from the oven and transfer to a wire rack to cool.
I decided to top the banana bread cones I made with chocolate and decorate with coloured sprinkles:
This is actual chocolate spread on top of the cones, not chocolate frosting.
The cool thing about using chocolate is that the chocolate will cool to a nice, hard and crunchy, texture that works well with the soft and moist banana bread goodness underneath.
To achieve this chocolate topping goodness you could melt the chocolate in a double-boiler and, then, transfer and spread it onto the tops of the cones. Or you could do what I did and carefully sprinkle chocolate chips on top of the cones when they are still cooling, wait a few minutes for the chocolate chips to melt and soften, and, then, spread the melted chocolate with a butter knife.
If you want to use sprinkles, make sure to put the sprinkles on while the chocolate is still melted – or they probably won’t stick.
You could also decorate with icing. Or nothing at all.