Not to confound with Banana Bread! This cake is definitely sweater, denser and richer than Banana Bread so I would place this in the dessert category. But feel free to have some with your morning coffee. I did and it was deliciously uplifting! This recipe is from the Tartine cookbook.
1 cup + 2 tablespoons (155 g) of all purpose flour
2 tablespoons of cornstarch
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of cinnamon
3 medium very ripe bananas
2 large eggs
1 1/2 teaspoons of vanilla extract
1/2 teaspoon of salt
6 tablespoons (85 g) of butter
3/4 cup + 2 tablespoons (175 g) of sugar
1 cup (220 g) of pitted and chopped dates
1 cup (115 g) of roasted unsalted peanuts
1 cup of chocolate chips
1 medium banana
1 tablespoon of sugar
Preheat the oven to 350F. Lightly butter the bottom and sides of a 9 by 5 in loaf pan.
In a small bowl combine the flour, cornstarch, baking powder, baking soda and cinnamon. Set aside. Peal the bananas and place in a second bowl. Mash with a work in a chunky puree. Mix in the eggs, vanilla and salt. Set aside.
In a third bowl (Large) beat the butter until light and creamy. Slowly add the eggs and sugar and beat until light in color and fluffy, about two minutes. Slowly add the banana mixture. Using a spatula, fold in the dry ingredients and then fold in dates, peanuts and chocolate chips. Mix until all ingredients are incorporated.
Transfer the batter to the prepared pan and smooth the top. To make the topping, peal the banana and cut into quarters lengthwise. Lay the slices on top of batter and sprinkle with sugar.
Bake until a cake tester inserted into the center comes out clean. Recipe calls for about one hour but mine took 1.5 hour to fully bake through.
Cool in the pan for 20 minutes and then invert onto the rack,turn right side up not to damage topping and let cool for one hour.
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