Once again, I had some gnarly bananas that needed a purpose which is becoming all too frequent around here. While I was pondering what to do with 800-year-old bananas, I could swear I heard the chocolate chips muttering in the cupboard. Either that or something is creaking in our walls. I’d rather go with talking chocolate chips because the other possibility could keep me up at night.
It was also the middle of our west coast cold snap where we dress in 15 layers, wear hats indoors and think about why we are being punished with these 45 degree days. Seriously, I can hear you snickering from here. Forty five degrees is like 25 below for the rest of you.
Speaking of what to do when it is freezing cold. The answer is a little rum along with that banana and chocolate. Talking chocolate chips and gnarly bananas have purpose. In no time flat they were happily ensconced in batter, baking in warm oven. Not only did I get to enjoy the fragrance of caramelizing banana cake, but I also got to warm my poor frozen fingers over the oven.
One would think that the Canteen’s lived in a little house on the prairie but I assure you we live in a very modern-day apartment complete with a thermostat that sports both heat and cooling. Somehow, though, the heating part seems to be lacking. Or at least it feels that way. Which is why when it is cold outside, I bake. A lot.
This cake is best eaten the day it is made but it can be refreshed in a 300 degree oven for a few minutes, especially if you need an opportunity to warm up some cold fingers.
The loaf will form a nice pretty dome in the center. But when you take it out of the pan if it happens to drop onto the cooling rack on its head, well, let’s just say it’ll still taste great.
|Banana Chocolate Chip Rum Cake, Gluten Free||
- 260 grams AP GF flour (130 grams superfine brown rice flour plus 65 grams each superfine white rice flour and tapioca four/starch) (2 cups)
- 100 grams almond flour (3/4 cup)
- 30 grams coconut flour (1/4 cup)
- 300 grams granulated sugar (1½ cups)
- 100 grams lightly packed brown sugar (1/2 cup)
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon instant espresso powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 200 grams pureed banana (2 large or 3 medium)
- 1 tablespoon GF dark rum
- 140 grams almond milk (2/3 cup)
- 140 grams canola oil (scant ⅔ cup)
- 3 extra-large eggs
- 2 teaspoons vanilla extract
- 180 grams mini chocolate chips (1 cup)
- 1 teaspoon AP GF flour
- 175 grams chopped pecans (1½ cups)
- Preheat oven to 350. Grease two 8.5×4.5 loaf pans with nonstick spray. Set aside.
- In a large bowl whisk together flour, almond flour, coconut flour, granulated sugar, brown sugar, baking powder, salt, baking soda, and cinnamon. Set aside.
- In a food processor or blender puree the banana with 1 tablespoon dark rum. In a medium bowl, whisk together banana rum puree with almond milk, canola oil, eggs, and vanilla. In a small bowl mix chocolate chips with flour and add pecans.
- Fold the wet ingredients into the flour mixture and blend until combined and the batter is smooth. Fold in the chocolate chip and pecan mixture until just incorporated. Divide batter evenly between pans. Bake 40-45 minutes until a toothpick comes out with dry crumbs. Cool pans for five minutes. Turn cakes onto a rack and cool completely before slicing.