Ingredients

Serves : 6

115g butter 100g caster sugar 110g dark brown soft sugar 2 eggs 190g plain flour 1 teaspoon bicarbonate of soda 1 teaspoon baking powder 2-3 bananas 1/2 teaspoon vanilla extract 2 tablespoons milk 60g chopped walnuts

Directions
Prep:20min Cook:30min Ready in:50min

1. 2. 3. 4. 5. 6.

Preheat the oven to 180 C / Gas 4. Grease and flour a loaf tin. Cream together butter and both sugars. Throw in eggs and mix throughly until mixture is homogeneous. Sift together all dry ingredients and set aside. In another bowl, mash the bananas with vanilla and milk. Mix the banana and egg mixtures together. Slowly stir in dry ingredients, then walnuts. Pour mixture into prepared tin. Bake in the preheated oven until a dry toothpick comes out clean, about 30 minutes.

Banana Bread Recipe: Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room

temperature. This bread can be frozen. Makes 1 - 9 x 5 x 3 inch loaf.

Banana Bread Recipe: 1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional) 1 3/4 cups (230 grams) all-purpose flour 3/4 cup (150 grams) granulated white sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 2 large eggs, lightly beaten 1/2 cup (113 grams) unsalted butter, melted and cooled 3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups) 1 teaspoon pure vanilla extract

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Chocolate Banana Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until

combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache. Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. Can garnish with dried banana chips. Serves 16 people.

Chocolate Banana Cake: 2 cups (400 grams) granulated white sugar 1 3/4 cups (245 grams) all-purpose flour 3/4 cup (75 grams) unsweetened cocoa powder (regular or Dutch-processed) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 large eggs 1 cup mashed ripe bananas (about 2 medium sized bananas) 1 cup (240 ml) warm water 1/2 cup (120 ml) milk 1/2 cup (120 ml) corn, safflower or canola oil (or other flavorless oil) 1 1/2 teaspoons pure vanilla extract

Chocolate Ganache Frosting: 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces 3/4 cup (180 ml) heavy whipping cream 1 tablespoon (14 grams) unsalted butter

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