Thursday, November 3, 2011

it must be fate...

Last night at work I had a sudden craving for banana bread. Lucky for me, this  gem appeared in my inbox this morning....

It must be fate.

Plus, it seemed like the perfect opportunity to bust out the vintage neon green bundt pan I bought at a thrift store the other day. My obsession is getting a little out of control...

Lemon Olive Oil Banana Cake
adapted from 101 Cook Books 

1 cup All purpose Flour 
1 cup Whole Wheat Flour 
3/4 cups dark brown sugar
3/4 teaspoon baking soda 
1 teaspoon salt 
1 teaspoon lemon zest 
1 teaspoon vanilla 
2 eggs, slightly beaten
1/2 cup whole milk yogurt (I used maple) 
1/3 cup olive oil 
1 1/2 cup mashed bananas (3 bananas) 
1 cup course chopped bittersweet chocolate 
1/2 cup dark brown sugar 
1/2 cup powdered sugar 
6 teaspoons lemon juice 

Preheat oven to 350 and grease pan. Set aside. Whisk together flours, sugar, salt, baking soda, and chocolate, set aside. Mix olive oil, mashed bananas, eggs, yogurt, vanilla, and lemon zest. Fold in dry ingredients and transfer into greased pan. Bake untile golden brown, the original recipe recommended 50 minutes but I found 40-45 was more accurate. You don't want to loose the moisture of this cake.  Let cool in pan for 10 minutes and then transfer to wire rack and let completely cool.  Prepare glaze (whisk all ingredients together until smooth). Once bread is cool pour glaze on top of cake. Glaze will thicken and harden.

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