These sweet little cakes are perfect.
They are single-portion size. They pair beautifully with homemade vanilla ice cream (See ice cream recipe here.) They are beautiful. And then, there is the combination of quality chocolate (Barry Callebaut chocolate) and ripe bananas–a sure-fire winner on the flavor scale.
I used my new mini bundt pan mold for the recipe and the little cakes came out great. I love this pretty swirl pattern.(I think this is Nordic Ware’s prettiest bundt pan. I also have their full-size swirl pattern bundt pan that I used on the lemon bliss bundt cake that I previously posted on Blue Cayenne. You can take a look here. While you are at it, you might want to try that recipe for the holidays. It is an outstanding cake.)
Have I mentioned that I’m a kitchen gadget junkie?
When we were traveling to exotic places, I sought out obscure local cookware stores and bought whatever intrigued me. I have Turkish kebap skewers, Greek retsina carafes, and a lot of other stuff I am still trying to identify. I used to have a semi-pornographic raw coconut grater from the Cook Islands (a gift from a friend), but, after years of storing it in the dark recesses of my closet where no one would see it, modesty finally took over and I tucked it away in a Goodwill donation. I can only imagine what a stir that one caused when it was unpacked in the Goodwill back room.
I have drawers full of kitchen gadgets. Call me if you need anything. No. Really.
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This is a recipe adapted from the King Arthur Flour site. Here is the link: Double Chocolate Banana Bread .
