So on Facebook there is this page I follow – The Reading Room and they are by far the funniest and informative and interesting reading page I follow. They do everything and I love all the photos they post, all the memes that are so relevant to readers and writers alike.
This link I am posting today is a collection of their favorite Facebook Post as they have now reached one million fans – I am one of them of course.
*This recipe coincides with last Wednesday’s post when I mentioned that I was going to add another great banana bread recipe. Check out my awesome picture from then and then see how you can make it below.
This recipe is from Bobby Flay, a recent interest of mine as his bunch @ bobby’s has recently started being shown on television and I can’t stop watching it. I think Bobby is a great cook and has so many hints and tricks that makes it so much easier for home cooks to learn how to cook at home slightly better. This recipe was on one of his episode and when I saw it I had to make it immediately and I did, if you follow me on twitter you will already know this. So here is his recipes.
5 tablespoons (65 ml) unsalted butter
1 tablespoons instant espresso powder
1 ½ cups plain flour
1 teaspoon baking soda
¼ teaspoon salt
4 medium bananas (over ripped)
½ cup cater or granulated sugar
2 tablespoon brown sugar
85 g semi-sweet chocolate (I do 40 g dark chocolate and 40 g milk chocolate)
Set your oven to 175 degrees and make sure the lowest rack is as far down as it can go
Grease a loaf tin and tin the bottom with baking parchment
Place the butter into a small saucepan and melt, then cook the butter until it starts to change colour a bit, you are looking for a golden brown colour
Once the butter has changed colour, add in the instant espresso power and stir, bring it off the heat and work the coffee into the butter (if you find that the coffee turned into clumps, use a whisk and whisk until you notice it breaks down a bit (as it cools it will also help it too))
Let the butter and coffee cool
In a bowl add the plain flour, baking soda and salt and whisk together
In a separate bowl, smash the bananas until smooth, it might take a while, but I find the smoother you can get the bananas the better the consistency of the bread at the end
Once the bananas are smashed, add in the caster sugar and brown sugar, egg and cooled butter and bring all together (you can add one thing at a time to make the mixing easier)
Then pour the wet ingredients into the large bowl with the flour and bring everything together
Once it is all together, add in your chocolate and stir well
Pour mixture into loaf tin and place into the oven, cook for 50 minutes
Check the banana bread at 40 minutes and if it passes the skewer test and comes out clean the cake is cooked, if not put it in for 5 more minutes and check again (mine usually go for 45 minutes)
Cool on a wire rack until cool in the tin, then flip out and enjoy
Note: this cake will darken slightly, depending on your chocolate rationing.
This banana bread is phenomenally good. I don’t really like coffee but this cake doesn’t taste just of coffee, the taste is there but subtle, the banana and chocolate it more predominant. Keep the banana bread in an air tight container with baking parchment down the bottom to keep from sticking.
You’ll be lucky if it lasts a week because I’m telling you, it will be eaten. It can also be toasted and eaten with butter when warm or cold and I’m salivating whilst writing this now. Have a go at cooking this one and let me know how it turns out.