Recipe

Banana Choc. Chip Muffins Recipe


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Ingredients

Directions
  • Step #1 3 lg ripe bananas 1/2 c plain yogurt 3 lg eggs 2 ts vanilla extract 3 c cake flour 1 1/4 c sugar 1 1/2 ts baking powder 1 ts baking soda 1/2 ts salt 10 TB (1 1/4 sticks) unsalted : butter -- room = : temperature 3 oz bittersweet chocolate -- : coarsely sliced : FROSTING--- 3 c heavy cream 12 oz bittersweet chocolate -- : coarsely sliced 2 ts instant espresso powder CAKE: 1.
  • Step #2 preheat your trusty oven to 350^ F.
  • Step #3 Grease two 9" x 1 1/2" round cake = pans.
  • Step #4 Line the bottoms with parchment or wax paper.
  • Step #5 Grease again & = flour.
  • Step #6 2.
  • Step #7 In a food processor/blender puree the bananas.
  • Step #8 mix in the yogurt.
  • Step #9 Add = the eggs & vanilla & pulse a few seconds to mix.
  • Step #10 Set aside.
  • Step #11 = Whisk flour, sugar, baking soda, baking powder, & salt in medium = mixing bowl.
  • Step #12 3.
  • Step #13 In a large mixing bowl cream the butter with an electric mixer until = smooth & light.
  • Step #14 Add 1/2 the banana mixture & all the dry = ingredients.
  • Step #15 Mix on medium speed two mins until light & fluffy.
  • Step #16 = Add the rest of the wet mixture and beat on high speed for one min.
  • Step #17 = Fold in grated chocolate.
  • Step #18 4.
  • Step #19 Divide the batter evenly between the prepared pans, which should be = half full.
  • Step #20 Bake for 30-32 mins or just until a toothpick inserted in = the center comes out clean.
  • Step #21 Cool on a rack for 5 mins.
  • Step #22 Run a small, = metal spatula around the sides, then unmold & peel off the paper = lining.
  • Step #23 Cool the cake to about room temp before assembling.
  • Step #24 FROSTING: 1.
  • Step #25 Heat cream & chocolate in a heave saucepan over low = heat, stirring every once in awhile to melt & mix the chocolate.
  • Step #26 Remove = from the heat, stir in the the powdered espresso, then pour this into a clean dry = container.
  • Step #27 Once the cream reaches room temperture, cover directly with = plastic wrap to prevent a skin from forming.
  • Step #28 Chill in the freezer until = very cold, about 1 hr, or put in the fridge for up to 3 days.
  • Step #29 2.
  • Step #30 Once the cake has cooled to about room temp, beat the ganache (do = not use a whisk beater) on medium-lowish speed to soft peaks.
  • Step #31 Increase to = high speed & continue beating until the frosting reaches a thick = spreading consistency.
  • Step #32 Spread the frosting as soon as possible, while it is = smooth.
  • Step #33 3.
  • Step #34 Frost as desired for a festive look: spread 3/4 c of frosting = between the layers & another 3/4 c on top.
  • Step #35 Mask the sides with a = very thin layer.
  • Step #36 With a pastry bag fitted with a large open star tip = pipe a continuous vertical pattern all around the sides.
  • Step #37 Pipe stars = around the top of the cake.
  • Step #38 Finished, the cake keeps put in the fridged up to = 3 days.
  • Step #39 For best results slice the cake chilled, but let sit 1/2 hr = at room temperature before serving.
  • Step #40 ~ - - - - - - - - - - - - - - - - -.
  • Enjoy the BANANA CHOC. CHIP MUFFINS recipe

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Breakfast / Misc
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