My latest craving – Chocolate Banana Bread With Cinnamon and Walnuts
After last week’s intense days of work (you can take a look at/read about it over here), I felt that I really needed to relax with some baking and my first thought was a cake. And it filled a double purpose, I relaxed while I was thinking about what and how to make it and then I relaxed while baking this cake. Then I stopped to prevent becoming too relaxed, you never know what could happen then.
It was that eternal problem, the ripe banana getting riper, that set me off on the trail and as I have made several chocolate banana cakes here already I wanted to make one very special and this one is special for those of us who love the cinnamon and chocolate combination. It is also surprisingly light for being a banana bread I find in case you are on the look-out for that.
CHOCOLATE BANANA BREAD WITH CINNAMON AND WALNUTS
300 ml/ 1,25 cup sugar
150 g/ 5,3 oz butter
1 very ripe banana
100 g/ 3,5 oz sour cream
100 g/ 3,5 oz dark chocolate
4 tsp cocoa powder
1 tsp ground cinnamon
400 ml/ 1,7 cup flour
100 ml/ 0,42 cup wholewheat flour, optional, you can substitute it with normal flour
1 tsp baking powder
50 g/ 1,75 oz walnut, roughly chopped
sugar to sprinkle
Mash the very ripe banana carefully and then melt the butter and the dark chocolate in a small sauce pan.
Whisk eggs and sugar fluffy in a bowl, add the banana and the sour cream and go on whisking for another minute until it is smooth. Pour the butter and chocolate mix into the batter and stir well.
Mix the flours, cocoa powder, baking powder and cinnamon and then sift it all into the bowl until perfectly mixed.
Pour the cake batter into a a greased and breaded rectangular cake tin and flatten the surface with a spoon or a spatula. Sprinkle the chopped walnuts on top of the cake, then you sprinkle sugar over and finish with small pieces of butter.
Bake in a pre-heated oven (175°C/350°F) for 30-40 minutes but do check after 25 minutes so make sure it doesn’t burn or over-bakes and get dry.