Hey, guys, as promised, I'm sharing this wonderful cake recipe and unlike my recent posts, this recipe does not come from Australian Women's Weekly.. kakakka I'm taking a break from that cook book for now.
Having said that, I do own one of Tish Boyle's recipe book and if you own her book entitled 'The Cake Book', you will know what I mean by saying that it has not many pictures in it. And how come I own one you might ask since I'm not one for only full of text kind of book, well, I've been influenced by my sis who recommended this book to me. She's all but singing praise for this book. So, I thought, hey, this is my sis. If she says it's good, then it's good.
I've tried one or two of Tish's recipes and they are good. I ate this Chocolate Banana cake when I visited my sis one weekend and it was super duper yummy. She then told me that it's from Tish Boyle's recipe, so I decided to make this and brought some for my colleagues to try. They simply love it. Thank you sis, for your good judgement in always purchasing full boring text cookbooks.. hehehe.. you know what I mean.
Even though with limited pictures in the book, this book I have to admit, has good recipes. To me when I select my books, a good recipe and equally tempting mouthwatering clicks go hand in hand. By reading the recipe, I can gauge if the recipe book is good to buy or otherwise.... Most times I made good purchase but at times, not so good as well. Pictures sometimes can fool you but you need to use some good judgement and common sense when purchasing a good cook book. After making a few bad decision, you'll find the tricks and tips the next time you want to make a purchase. I guess for cook book collector like me can relate to what I'm trying to say here. Anyway, let's proceed with the recipe shall we??
What you will need:
1 1/4 cups (151g) all purpose flour
1/4 cup (23g) Dutch processed cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar (I used brown sugar)
2 large eggs
1 1/3 cups (320ml) mashed ripe bananas (about 3 medium sized bananas)
1 tsp vanilla
1/2 cup (121g) sour cream
4 ounces (113g) bittersweet chocolate, finely chopped
Here's how you do it:
- Pre heat oven to 180dC, grase bottom and sides of a 9" loaf pan.
- Sift together the flour, cocoa powder, baking soda and salt into a medium bowl. Whisk to combine, set aside.
- With electric mixer at medium speed, beat butter until creamy, about 1 min. Gradually beat in the sugar at high speed until blended.
- At medium speed, beat in the eggs one at a time beating well after each addition.
- Add mashed bananas and vanilla at low speed until blended.
- Add the flour mixture at low speed in three additions, alternating with the sour cream.
- Remove from mixer stand and stir in chopped chocolate and scrape batter into prepared pan. Bake for 55 - 60 mins or until done. Cool cake pan on wire rack for 15 mins and unmold cake. Cool completely.
The texture of this cake is so moist and soft with good flavor of the bananas. The melted chocolate chunks add the gooey-ness of the cake. I love this! Especially with a cup of hot tea!