Another one from D. Lebovitz! Great if you like banana taste mixed with chocolate and you’re looking for something using a bit less butter than usual. The overall feeling is a base of banana bread with melted chocolate spread around and topped with cooked banana. I’ve decreased the sugar and it’s still sugary enough, even if using average ripe yellow bananas. If the fruits got leoparded, you might want to decrease it further.
It was hard getting an even cooking. The bottom (which is up in the oven) started feeling a bit dry and the middle was still sort of half-cooked. But it’s definitely edible without feeling sick, it might actually be the intended effect.
- 60g brown sugar
- 2 tbsp water
- 3 or 4 ripe bananas
- Few drops of lemon juice
- 210g flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon powder
- 120g sugar
- 30g melted butter
- 2 eggs
- 2 pureed bananas (I used very large ones, in theory it should be around 250g)
- 120g buttermilk (just because I forgot sour cream)
- 1 tbsp rum
- 70g dark chocolate, chopped
- Get a rectangular cake mould (or if you have the 20 cm square one, go ahead) and brush a bit of oil on the sides
- Put the water and sugar for topping in the bottom of the mould and place at a low heat on your heating plate / burner. Let simmer for 45 seconds.
- Place bananas, sliced 1 cm thick, on top. Drizzle lemon juice.
- Mix the dry ingredients for the batter (flour, baking powder, salt, cinammon, sugar) in a bowl
- Mix the wet ingredients (butter, eggs, pureed bananas, buttermilk and rum) separately
- Grossly add-up the wet part to the dry part, without over-mixing. Add the chocolate at this point.
- Pour in the mould on top of bananas and bake about 40 minutes at 180° C. It will stay moist inside, so just touch it in the middle, if it feels set.
- Wait 20 minutes after taking it out of the oven and use a knife to detach the sides. Turn it upside-down to serve. Warm it up a little if you don’t eat it straight out of the oven.