There’s an entire category of desserts that are particularly popular in Minnesota during “cabin season”–our brief 3 months of summer when pretty much the entire Twin Cities metro area heads north to a lake for the weekend: dump desserts.
These are the kind of thing you put together with whatever random cans of fruit (or perhaps some sour rhubarb bought on the side of the road) you have in the cupboard plus lots of sugar and white flour. Served with ice cream or “Cool Whip” of course. There’s no measuring involved, which certainly evolved because whoever started this tradition probably was sauced by the end of a long day on the boat (for my European readers, that means “tipsy”).
I have decided that this type of baking is right up my alley. I sincerely struggle with the whole measuring thing, particularly if there’s extra care required like sifting flour. Seriously? That’s not happening.
Unfortunately this definitely creates inconsistent results, and I can’t even blame it on it being a vegan recipe. This lazy attitude about measuring has been with me long before the dietary switch.
My last banana bread was a total disaster. I didn’t read closely enough to notice the step of grinding the oats. It was a bit like glue. Green glue, as it had zucchini in it. Poor Avery desperately tried to pick through for the chocolate chunks. Alas, the compost got most of it. Not even butter helped.
Today I had 3 bananas to use up, so here we go again. I found a good vegan recipe, but there’s a catch: it’s in metrics. I know many of my devoted followers easily make the conversion from my usual U.S. customary measures to metric units and that a simple Google search brings up conversions. But that’s too much work: why not just guess? (No I am not sauced, it’s only Monday).
So that’s what I did and here’s the non recipe, which I think should become the universal standard since everyone understands the units.
BTW, no one is more surprised than me when something comes out of the oven looking like this! Luck is on my side tonight!
Banana bread dump cake
- 3 overripe bananas, mashed.
- Vegetable oil, coconut milk yogurt, coconut milk to equal just a bit more than 1c total (325mL)
- ~2x as much dry to wet (flour). I lost track and just kept adding until it wasn’t soupy anymore.
- A scoop of brown sugar
- A scoop of cane sugar, plus the little bit that’s left in the bottom of the package, putting that back would be annoying.
- The sugars are equal to half of the flour. Next time I will add more. Hopefully I remember to buy more since I just used it up.
- A capful of vanilla
- A pinch of salt, not the regular salt but the fancy coarse flake salt because I forgot to buy regular kosher salt this week.
- A sprinkle of baking powder and baking soda
- What’s left of that dark chocolate bar you’ve secretly been eating, chopped
Mix all the wet ingredients together and then add the dry, finishing with the chocolate. Coat loaf pan with cooking spray (seriously people don’t skip this step). Bake at 325 Fahrenheit for 55 minutes.
Good luck with that. Sometimes it’ll work. Sometimes not. When it does, everyone–especially teenage boys just home from hockey–will be very very happy. Dump cakes help keep expectations low…which makes it occasionally easier to exceed them.