This week, Charlotte is back with a kid-friendly recipe: this decadent banana and chocolate bread by Bon Appétit!

If you missed our first dessert recipe, Charlotte is the daughter of Brigitte and Jean—the founders of Cuisines Steam—and a pastry and video production lover. It is thanks to her precious help that we have been able to create two video recipes which we hope will bring a little bit of sunshine to your days at home!

Perfectly chocolaty and topped with caramelized bananas, this quick and easy dessert will soon become a family favourite!

Recipe

Recipe by Molly Baz for Bon Appétit.

Ingredients

Nonstick vegetable oil spray
¾ cup all-purpose flour
½ cup whole wheat flour
⅓ cup unsweetened cocoa powder
¼ teaspoons baking soda
¾ teaspoon baking powder
1 teaspoon kosher salt
5 large very ripe bananas, divided
1 cup plus 2 tablespoons light brown sugar
6 tablespoons unsalted butter, room temperature
2 large eggs
⅓ cup sour cream
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, chopped
1 tablespoon Demerara sugar (we used white sugar)

Instructions

Makes one 9x5" loaf

Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment paper, leaving a generous overhang on long sides.
Whisk all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
Mash 4 bananas with a potato masher or fork in a medium bowl until smooth. Using an electric mixer on medium-high speed (or a stand mixer fitted with the paddle attachment), beat brown sugar and butter in a large bowl until light and fluffy, about 4-5 minutes. Add eggs one at a time and beat until incorporated, scraping down sides of bowl if needed. Reduce speed to medium-low, add sour cream, vanilla, and mashed bananas; beat until combined. The mixture may look grainy and broken at this point, but don’t fret! It will emulsify when the dry ingredients are added.
Reduce mixer speed to low and gradually add dry ingredients, beating just until incorporated (do not overmix or cake will become tough). Fold in chocolate.
Scrape batter into prepared pan and smooth top. Slice remaining banana lengthwise into 3 equally thick planks and place on top of cake, cut sides up. Sprinkle batter, as well as bananas, with Demerara or white sugar.
Bake cake until a tester inserted into the center comes out clean (there may be some melted chocolate residue left on the tester, which is fine), 65-75 minutes.
Transfer pan to a wire rack and let cake cool completely. Using parchment overhang, lift cake from pan and serve.

If you try this recipe, share your results with us by tagging @cuisinesteam on Instagram or Facebook!

Stay tuned for a third recipe!

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