Recipe: Cocoa-Banana Butter Cake

COCOA-BANANA BUTTER CAKE
Source: Baking by Flavor by Lisa Yockelson
Makes 1 (9x5-inch) loaf

The fruity richness of ripe, mashed bananas combines with a buttery double chocolate hatter (composed of cocoa and semisweet chocolate chips) to compose an especially delicious loaf cake. The chocolate chip stir-in adds a lush quality to the cake. And if you're in an extravagant mood, substitute 6 ounces of bittersweet chocolate, chopped into small chunks, for the semisweet chips.

Nonstick cooking spray for preparing the loaf pan

COCOA-BANANA BUTTER CAKE BATTER:
1 3/4 cups plus 2 tablespoons unsifted bleached all-purpose flour
1/4 cup unsweetened, alkalized cocoa
1 1/4 teaspoons baking powder
1/4 teaspoon salt
I cup semisweet chocolate chips
1/4 pound (8 tablespoons or 1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/3 cups mashed ripe bananas
Confectioners' sugar. for sifting on top of the baked loaf cake (optional)

BAKEWARE:
9 by 5 by 3-inch loaf pan

Preheat the oven and prepare the loaf pan. Preheat the oven to 350 degrees F. Film the inside of the loaf pan with nonstick cooking spray; set aside.

MIX THE COCOA-BANANA BUTTER CAKE BATTER: Sift the flour, cocoa, baking powder, and salt onto a sheet of waxed paper. In a small mixing bowl, toss the chocolate chips with 1 1/2 teaspoons of the sifted mixture.
Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 2 minutes. Add the granulated sugar and beat for 2 minutes longer. Beat in the eggs, one at a time, blending well after each addition. Blend in the vanilla extract. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even-textured. Blend in the mashed bananas. Batter texture observation After the bananas are added, the mixture will curdle a bit, but will smooth our in the next step when the sifted flour mixture is added to the batter.
On low speed, add the sifted mixture in two additions, mixing just until the particles of flour are absorbed. Stir in the chocolate chips.
Spoon the batter into the prepared pan, mounding it slightly in the center.
BAKE AND COOL THE LOAF CAKE: Bake the loaf cake for 1 hour and 5 minutes. or until risen, set, and a wooden pick inserted in the center of the loaf withdraws clean. If the loaf seems to be darkening around the edges as the loaf bakes, lightly tent a sheet of aluminum foil over the top.
Cool the loaf in the pan on a rack for 5 minutes, remove w another rack, and cool completely. If you wish, sift confectioners' sugar over the top of the cooled cake before cutting into slices for serving. Slicing observation Use a serrated knife to cut the loaf neatly and cleanly.

Freshly baked, the loaf keeps for 3 days.

BEST BAKING ADVICE
The mashed ripe bananas furnish most of the moisture in the loaf, and for that reason, the fruit should be fully (but not overly) ripe.