from The Professional Pastry Chef: Fundamentals
by Bo Friberg
10 oz unsalted butter
1 lb 2 oz (510 g) granulated sugar
3 eggs at room temp
1 tsp canilla
1 lb 5 oz (595 g) pureed ripe bananas
1 lb 2 0z (510 g) bread flour
2 tsp salt
2 tsp bkg soda
optional: 9 oz coarsely chopped walnuts
Prepare pans (3 - 1 qt pans) with butter and flour or baking non-stick spray.
Melt the butter and add the sugar. Mix for a few minutes until sugar starts to dissolve. Stir in the eggs, vanilla and banana.
Combine the flour, salt, baking soda and walnuts. Stir into the butter mixture.
Spoon the batter into the prepared forms. Fill pans no more than 3/4 full.
Bake at 350F (175 C) for about 45 minutes or until baked through.
Unmold the cakes as soon as possible and let cool on a cake rack. They will get wet if left to cool in the pans.
Boil 1 cup heavy cream
Pour hot cream over 4 oz of dark chocolate. Let sit for about 2 minutes. Stir until smooth. Let cool until it thickens to desired consistency and frost the muffins or bread.
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