Last weekend, Daniel and I drove to Oakland to meet up with our friends Morgan and Joanna for dinner at Camino. It so happens that Morgan and Joanna are getting married this Saturday and Joanna confided to me that she had recently had a dream in which she carried a loaf of banana bread down the aisle instead of a bouquet.
Tremendous.
So last night I decided to make the bride-to-be some banana bread. Or rather, some chocolate muscovado banana cake, baked in a loaf tin.
Congratulations, Morgan and Joanna!
Chocolate Muscovado Banana Cake
250 grams all-purpose flour
2 tsp baking powder
125 grams softened butter
235 grams muscovado sugar
4 very ripe bananas
1 tsp vanilla extract
2 large eggs
100 grams dark chocolate
Heat the oven to 350F and line a standard 1lb. loaf pan with parchment paper or spray with a non-stick cooking spray. Sift the flour and baking powder together. In a large bowl, cream the butter and sugar until fluffy, beating the eggs in one at a time until fully incorporated. Mash up the bananas with a fork in a small bowl, leaving them slightly lumpy. Add the vanilla to the bananas. Chop the chocolate reasonably finely and fold it into the butter along with the bananas. Carefully mix in the flour and baking powder. Put the batter into the loaf pan and bake for one hour, rotating the pan after 30 minutes. Remove the cake from the oven and allow to sit on a rack for 15 minutes before removing the cake from the pan and allowing to cool completely.
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