banana nut bread with raisins and pickles

I ain't got no recipe.

I just put in the things I think it should have in the amounts that I think should go by well-known staged technique.

Fine. Here's the recipe. Gawl, people are so concrete in this modern age.

1/2 stick of butter. That's 2 oz. and not quite enough fat. Fat tenderizes cakes.

1/2 block of Philadelphia cream cheese. That's 4 oz

1 Cup white sugar. Sugar is hydroscopic, that means sugar attracts water molecules. It keeps cake moist.

Those three things are whisked. Creamed as they say.

1 teaspoon vanilla extract because vanilla makes everything better, even chocolate.

4 tablespoons banana liquor. It's actually quite good if you taste it by itself. That surprised me.

2 old black bananas cut in half and squeezed out like toothpaste. This is the point of the whole thing, to use those rotten bananas.

1/2 teaspoon finely ground sea salt.

1/2 cup whole milk, this is basically to make the mixture take more flour to fill my pan

2.5 cups sifted a/p flour, this is mid rage protein. It wouldn't hurt to use low protein cake flour

2 level teaspoons baking powder. One level teaspoon for each cup of flour. 

1/2 cup pecans

1/2 cup raisins

1/3 cup chopped bread and butter pickles. 

Bake at 350℉ for 42 minutes. (35 +7 in my case) It looked done at 35 minutes but a little bit light. I wanted to make sure without sticking anything into it like a thermometer. So I let it go darker.

And that's how I roll.

Then, I decided on berries and raspberry preserves and whipped cream and mint. It's a thing with me, a food stylist impulse, while the internal photographer, a slave to this process, prefers as much color as possible.

About 1/3 cup heavy cream is whipped in a bowl with 1 tablespoon of banana liquor poured in to take the place of vanilla extract, and less than 1/4 cup sugar. Whisked with an emersion blender with whip attachment. That goes a lot faster than hand-whipping, but either way works. The cream must be chilled. The colder the better because it's the milk fat that does it. (Whereas eggs whip up better at room temperature.)

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