And before you think this is about books again, you’re wrong.
Sorry, I amend that. After blogging about my loot from Books For Less for the last few days, I switched to e-books for a change. Sometimes it is more convenient to read just holding your phone close while relaxing to the beat of some sentimental music, a somewhat low-key means of spending the time away. I am currently reading The Glass Kitchen and I was inspired by the book thinking of what to bake for a change. Two days ago, I read one of the books I bought at the sale (a Christmas story) and there were three recipes there for fruit cakes. One thing that intrigued me is the recipe for no bake fruitcake. I would definitely try that one of these days and I will use locally produced dried fruits and nuts instead of using imported ones.
Banana and Chocolate?
This is my first time to try baking by combining banana and chocolate. I told Josef to leave two pieces of bananas that I could use for today’s experiment. It’s either chocolate (brownies mostly) or banana bread with nuts or raisins. I searched the net for a simple recipe and I found this, a yummy Banana Chocolate Cupcake recipe.
Banana Chocolate Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 12 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove from oven and let cool on a wire rack. Frost with the Chocolate Frosting.
Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low-speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
1 cup (200 grams) granulated white sugar
1 cup (130 grams) all-purpose flour
1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup (120 ml) mashed ripe banana (about 1 medium sized banana)
1/2 cup (120 ml) warm water
1/4 cup (60 ml) milk
1/4 cup (60 ml) vegetable or corn oil
3/4 teaspoons pure vanilla extract
Chocolate Fudge Frosting:
3 ounces (90 grams) unsweetened chocolate, coarsely chopped
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (120 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
I didn’t bother with the frosting since it tastes so good even without it and it was moist inside. I made twenty mini cupcakes. The recipe was lifted from the joyofbaking.com
Try it, you won’t be disappointed.
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