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
4 eggs
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
butter
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.
That bread looks gorgeous!
ReplyDeleteCheers,
Rosa
Recipe looks great! Have couple bananas begging to be used... Your recipe calls for 500 ml in flour... equal to 2 cups flour? Thank you for sharing this recipe! Happy baking!
ReplyDeleteThe ladder= taking a break from work; I like the Williamsburg blue color of the door's entrance.
ReplyDeleteI'll have this at my next party!
This looks heavenly! I'm getting up to make it right now!
ReplyDeletemore exactly 2,2 cups of flour. and thank you!
ReplyDeletethanks Rosa!
ReplyDeleteThank you and I hope you will like it! I do!
ReplyDeletethanks I feel honoured!
ReplyDeletethat looks amazing my mouth is watering!!
ReplyDeletegood work Ilva, I love banana bread!
ReplyDeletesonia
www.nelpaesedellestoviglie.com
Delicious-looking!
ReplyDeletePaz
You can create magic, and make a brown ladder look beautiful as no one else did. & I am glad to know that the overripe bananas are not just my problem. next it is going to be cinnamon with chocolate and banana bread to make it extra special for me.
ReplyDeleteThat looks dark and delicious! I really like your long loaf tin!
ReplyDeleteThis looks fabulous!
ReplyDeleteHi! Just baked this, it smells fantastic! Beautiful pictures by the way. Tasted the batter before I put it in the oven, it was delicious but a little sweet, so I'm wondering if I used the wrong chocolate. Can I ask, for the next time I bake this, did you you unsweetened chocolate or bittersweet?
ReplyDeleteI used dark 72% chocolate but maybe you should reduce the sugar instead, like 200 ml instead! I'm happy you like it so far, let's hope it's not too sweet for you...
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