Chocolate cake with bananas
Banana bread is an example of the classic, iconic American pastry.
In essence, it is a simple baking soda cupcake with mashed ripe bananas in the batter.
It seems like nothing special, but experience has shown that the simplest and most unassuming things are often the tastiest.
If the recipe has good proportions and the ingredients are of good quality,
[American measuring cup – 240 ml.]
- 3 large or 4 small very ripe and sweet bananas (1 1/4 to 1 3/4 cups banana puree)
- 75 g butter (plus a little more to grease the mold)
- 3/4 cup brown sugar
- 1/2 tsp. (no slice) salt
- 1 egg
- 1 tsp. vanilla essence
- 1 tbsp. chocolate or hazelnut liqueur (my additive)
- 1 1/4 cup flour, plus a little more for sprinkling into the molds
- 1/4 cup unsweetened cocoa powder (use “natural/not Dutch process” in US)
- 1 tsp. baking soda
- 1/4 tsp. ground Jamaican pepper (“allspice”)
- 1/2 cup dark chocolate slices (optional, I didn’t use)
A handful of almond petals to decorate the top of the cupcake (optional, my addition)
Peel the bananas. Mashed potato the flesh of the bananas with a fork or pusher.
Melt the butter and cool slightly.
Combine mashed bananas, sugar, salt, egg, vanilla essence, liqueur and melted butter in a bowl. Stir to combine.
In another bowl combine cocoa, flour and baking soda.
Add the dry mixture to the liquid mixture.
Mix quickly and not too thoroughly. Add pieces of chocolate (if using) and mix again quickly.
Lightly grease a rectangular muffin tin with butter and dust it with flour. Shake out the excess flour from the form.
We transfer the dough into the form.
Sprinkle almond petals on top (if using.).
Put into oven heated to 180 C (350 F) and bake for 60-70 minutes.
Remove and cool for 10 minutes on a rack in the mold.
Slide a knife between the sides of the mold and the edges of the cupcake. Carefully remove the cupcake from the mold. Let cool to room temperature on a rack.
Serve for dessert, with tea, with coffee, or for breakfast.
Enjoy your chocolate banana bread, folks!