is my little son who will be! He loves when his grandma makes desserts. As if his mother was not him!
The other day, ending his piece of cake Queen Elizabeth I had cooked, he solemnly told his mother, convinced he was having found the reason why this cake was so good, "Grandma Loulou, she puts brown sugar, HER! "
bad for him, the cake still contains today ;-). But I think he will like it anyway, because it is a recipe given by the talented chef Louis-François Marcotte, so comforting in his book entitled Memories: Revisiting our traditions .
And what's nice in this cake is that there are no nuts. My little son will be able to bring to kindergarten in his lunch box!
Last hour : Small-son loved it! He even asked his mother if he could have two or three installments in his lunch box ;-) His mother told him that a piece was good enough!
10 servings ½ cup (100 g) salted butter ¾ cup
(150 g) sugar 1 tsp
teaspoon vanilla 2 eggs beaten
4 small ripe bananas, mashed coarsely with a fork
3 squares (85 g) semisweet chocolate, coarsely chopped (the recipe when I do it again, I will opt for a top quality 70% chocolate)
2 cups (300 g) unbleached all-purpose flour biological
a pinch of salt 1 tsp
teaspoon baking powder (baking powder) 1 tablespoon
teaspoon baking soda
In a bowl, using an electric mixer, beat butter, sugar and vanilla for 2 minutes.
Add beaten eggs, bananas and chocolate, stirring gently with a wooden spoon.
In another bowl, combine dry ingredients in mixing with a fork and add to wet mixture, stirring just enough to bind the two mixtures.
Pour into loaf pan (23 x 13 x 7 cm) buttered (I use margarine) and floured. Bake in a preheated oven at 325 degrees F (160 degrees C) about 1 hour or until a bamboo skewer inserted in center comes out clean. Allow bread to cool before turning out. Cut slices with a bread knife or serrated knife.
This recipe is from the book Memories : Revisiting our traditions , Flammarion Quebec 2010, p. 86.
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