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Wednesday, April 2, 2014

Chocolate Malt Banana Cakes

I hate being late, and yet I feel it is happening more and more.  I want to say that when my husband is with me it is more him than me, that or I just haven't mastered the art of packing up with a toddler.  He thinks it takes less time to get places than it actually does.  I also think he never wants to be on time.  He doesn't like to be the first person at places, and I hate to be the last.

This morning I got a call from the midwives asking if I was on my way,  and I said "not yet" , apparently I was 10 minutes late for my appointment!  AAH!  According to my phone my appointment didn't start until for another 40 minutes.  Do you know how much this drove me crazy.  I hate to be the person that throws off the schedule and makes everyone else late.  That is why I hate being late, I don't like making other people late or wasting their time.  I rushed over and literally had maybe the fastest appointment ever so I didn't cause to much of a disruption.   I booked my next three appointments and actually put the time of the appointment in the subject as I fear daylight savings may have adjusted the date in my phone.  This could just be an example of my never ending technology curse.

I have another reveal dessert idea coming but with Easter rapidly approaching I couldn't resist picking up some Chocolate Malt eggs.  I love chocolate malt balls in general and these are just so pretty, colorful and fun to use this time of year.

Chocolate Malt Banana Cakes

  • 1 3/4 cups unbleached all purpose flour
  • 3/4 cup cocoa powder
  • 1/2 cup malt powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 2 large eggs
  • 3 bananas, ripe and mashed
  • 3/4 cup buttermilk
  • 2/3 cup chopped malt balls/eggs
  • 4 oz dark chocolate, chopped
  • 1/2 cup heavy cream
  1. Preheat the oven to 350F. Spray an 8 mini loaf pan with non stick spray or butter.
  2. In a medium bowl, combine the flour, cocoa, malt powder, baking soda/powder and salt and whisk together.
  3. In a large bowl or mixer bowl , beat butter until whipped. Add both sugars and beat until light and fluffy.
  4. Add each egg, one at a time, beating just a minute.
  5. Add the mashed bananas and mix on low to incorporate.
  6. Add the dry ingredients in 2-3 additions on low until just combined. Add buttermilk and mix until mixed in.
  7. Fold in the chopped malt balls. Divide the batter evenly between the 8 mini loafs.
  8. Bake for 35-40 minutes, until a toothpick comes out clean. Transfer to a rack to cool completely.
  9. While cooling heat whipping cream in a small sauce pan until simmering. In another bowl place the chopped chocolate, cover with the whip cream and let sit a few minutes. Stir to combine and melt all the chocolate. Let sit a few more minutes and drizzle over the banana loafs and topped with more chopped malt ball eggs.

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