Chocolate Banana Loaf

Well, it is a fact that I am completly obsessed with onions and tomatoes, and I always buy far too much, but I do not mind that at all. After all there is no such thing like "enough onions", therefore I always have at least 5 different types in my pantry, and as far as tomatoes are concerned, those we only enjoy when they are in season. But there is something else! I tend to buy far too often and too many bananas. I can not tell you why, I have no explanation for that. In fact I have realised that I am not so much a banana fan, at least when it comes to eating it raw. Besides except for my mom and our dog, noone else likes them in the family. But on the other hand, I've learned to love chocolate-banana in combination. As once again, I ended up with a big bunch of bananas I decided to bake this spontaneous cake, just to save the day. After all, you are never wrong with a slice of cake should it be with or without bananas!

Ingredients: 
( makes 2 16x9 cm cake form)
150 g dark chocolate
75 g butter + 1 tablespoon
3 eggs
80 g sugar
100 g banana (peeled)
2 tablespoons white rum
1/4 teaspoon baking powder
3 tablespoons flour
2 pinches ground clove
2 tablespoons pecan nuts

 

Cut banana in thin slices and sautee in one tablespoon butter with 30 g of sugar. As soon as it is soft and puree like add rum and reduce, then set aside. In water bath melt chocolate and butter. Whisk egg yolks with 20 g of sugar until pale, then stir in the molten chocolate mixture. While that beat egg whites with 30 g of sugar. Stir in flour, baking powder, ground clove and coarsly chopped pecan nuts into the batter. Fold in beaten egg whites and pour batter into two baking forms that are covered with baking paper. Bake for 20-25 minutes on 180°C.