By: Danya Weiner
I have a fetish for sweets- this is a definite inheritance from my mother who would always have a secret stash of chocolate next to her bedside, for when she would wake up from a nap and need a sweet fix.
Like my mother, I love to bake and always like to have something sweet in the house. There is something about a full cookie jar that warms my heart. I remember a certain night when I baked granola cookies and then went out to a yoga class and for the duration of the class I kept thinking that the smell of fresh baked granola cookies was simply exuding from me. I came home and told Oded that I hope Eviatar remembers me as “the mom who always smelled like fresh baked cookies”.
I have several staple baking recipes that I always use, but I’m always looking for some new ones to try. A few weeks ago I came across a post on a blog called 80 breakfasts, with a recipe for a chocolate banana cake that looked rich and moist. I tried it and it was in need of a slight makeover- so I made some changes and here is what I think is the perfect mix of dark chocolate and banana-in a cake.
Chocolate Banana Cake
Ingredients for one 8½ x 4-inch loaf pan:
1¼ sticks (5 oz.) butter, softened
1 cup brown sugar
3.5 oz. unsweetened chocolate, melted
1 heaping cup all purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
3 tablespoons cocoa powder
2 ripe bananas, mashed
2 oz. unsweetened chocolate, coarsely chopped or 1 cup chocolate chips
1. Preheat oven to 350°F. Line an 8½ x 4-inch loaf pan with parchment paper.
2. Using a mixer fitted with a paddle attachment, mix together the butter and sugar on medium speed for 2 minutes, until combined.
3. Add the eggs (one at a time) and then add the melted chocolate.
4. In a separate bowl, mix together the flour, baking powder, cocoa powder and salt. Gradually add the dry ingredients to the mixer and continue to mix on medium speed for 3 minutes, until all ingredients are combined.
5. Reduce mixer speed to low and add the bananas and chopped chocolate. Mix for another minute.
6. Transfer batter to prepared loaf pan and bake for 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack for 15 minutes and then serve warm.