Wednesday, September 3, 2008

Chunky Monkey Bundtlettes



I have to admit, I love banana cake. There is something so comforting about it (in my case I think anything with sugar IS comforting). But just like anything, one looks for variety in the familiar. So here's my take on shaking things up a bit when it comes to an old favorite.

I got this idea from the world-famous Ben and Jerry's ice cream flavor. Baking it in a bundtlette pan makes it a little bit fancier and certainly not lowly like a plain old banana loaf.

Make sure you grease and flour the pan well as this tends to stick to the pan because of its high sugar content. If you're not too fond of a very dark banana cake then mix the mashed bananas with the sour milk to prevent browning.

You can dress this up with a shake of powdered sugar on top or if you're really in the mood, a drizzle of warm dark chocolate ganache. Ooh...

Chunky Monkey® Bundtlettes

2 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup unsalted butter
1/2 cup firmly packed brown sugar
1 cup refined sugar
2 large eggs
1 cup mashed bananas
1/2 cup sour milk (milk+ 1 tsp lemon juice)
1/2 cup chopped dark chocolate
1/2 cup chopped walnuts


1. Preheat oven to 350°F. Grease and flour pan(s). Set aside.
2. Sift together flour and baking soda. Set aside.
3. Cream the butter and brown sugar in a mixer at medium speed for about 5 minutes.
4. Add eggs one at a time mixing until blended.
5. Stir in mashed bananas.
6. At low mixer speed add the dry ingredients alternately with the sour milk beginning and ending with the dry ingredients.
7. Stir in chocolate and nuts.
8. Spoon into prepared pans.
9. Bake at 350°F for 20 to 25 minutes.
10. Cool in pan 5 minutes then transfer to rack to cool.

Makes 12 bundtlettes.

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