Wednesday, November 12, 2014

This cake is bananas.

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 The Gourmandise School  
of
 Sweets and Savories
    

This cake is bananas.
I can't stand bananas. For real. But sometimes you have to put your big girl pants on and show your kids you're willing to try new things. Like bananas. In chocolate.

We give you our new masterpiece: a whole-grain-super-ripe-banana-triple-chocolate-doubles-as-breakfast cake. A loaf cake, perfect for a slight-bit sweet start to your day. Or dessert. Or a spongy pick-up for the caramel sauce you couldn't quite get to with your ice cream spoon.

Our recipes usually come with a "hey- you can customize any way you like it- add some raisins, or a dash of cayenne..". Only thing we want you to mess with is the addition of pretzels just before baking. You have our sweet friendJoy to thank for that.

Chocolate Chocolate Whole Wheat (banana) Bread
Make this in two medium loaf pans or a tall 8 or 9" cake pan. If you want to add pretzels, place them over the batter in the pan. When it comes to chocolate, use whatever best-quality chocolate you can get your hands on.

In a large bowl, place:
3 super ripe, smashed bananas
2/3 cup olive oil
1 tsp vanilla
1-1/2 cups sugar
2 eggs

In a medium bowl, whisk together:
1 cup all-purpose flour
1 cup whole wheat flour (stone ground, whole grain is best)
1/2 cup or more chopped chocolate pieces
1/3 cup cocoa powder
1 tsp salt
2 tsps baking soda
1/2 tsp baking powder

1. Preheat your oven to 350 and line your pans with parchment paper. You can also bake these in muffin tins with cupcake liners. You're welcome.
2. Smash the smithereens out of the bananas and whisk these
with the wet ingredients well.
3. Sift the dry ingredients over the wet and stir just until just combined.
4. Pour into pans and bake until the center is set. Don't stick your toothpick in there- just touch the center. You want it to just spring back on you a bit. 

Wishing you a delicious day, 
Clémence and Hadley 

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