One of my all-time favorite culinary sites, Leite’s Culinaria, hosted by one of my all-time favorite bloggers, David Leite, is having a birthday! And, because it’s what I do on special occasions, I baked a cake.
Nothing super-fancy or tricky, mind you. Just a good, basic, chocolate-and-banana comfort-food cake that will come out fine even for those in a hurry or who never went to pastry school. And, of course, I chose a cake that I thought, virtually speaking, David and his staff would really enjoy feasting on. Notice that slices are cut, and plates are waiting.
If you are among the few foodies on the Internet unfamiliar with Leite’s Culinaria (tag line: “Hot Food, Dry Wit”) or its founder, David Leite, you need to go the site and get yourself up to speed right now. There are literally many weeks’ worth (well, twelve years, actually) of stories and food to savor (including, I’m proud to say, some recipes of mine).
Did I mention that David is not only a justly acclaimed culinary website host but a very nice guy and an excellent–and sometimes very funny–writer? In this story about his “emotional baggage of nuts,” (really!) he confesses, “….well, Brazil nuts were too weird for me then, and I still don’t like them now. It’s like biting into a flavorless, oily macadamia nut. (Desculpe, all my Brazilian brethren, but it’s the truth.) Almonds in their shells reminded me of peach pits sucked dry by toothless octogenarians.”
And he’s just winding up: “No nuts of any kind can or should be added to chocolate chip cookies. Period. It’s an abomination against God and the memory of Ruth Wakefield, the creator of the cookie.” He goes on (read more here), but you get the idea. He really does have a nut problem!
Anyway, since the featured guest is not actually here to enjoy the cake, I will force myself to eat it for him. But in case he wants to replicate it, I’ve provided the recipe below.
David, may you and your pride and joy live long and prosper, my friend.
Banana-Chocolate Chip Bundt Cake with Chocolate Glaze
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cool but not cold and hard
1/4 cup corn or canola oil
1 1/4 cups granulated sugar
1 1/4 cups thoroughly mashed over-ripe banana (3-4 medium bananas)
1/4 cup low-fat or regular milk
2 large eggs, at room temperature
2 1/2 teaspoons vanilla extract
1 cup semisweet chocolate morsels
Glaze Recipe
Prepare the glaze following the recipe here. Let the glaze cool and thicken, stirring occasionally, until it has enough body to slowly flow (but not run). Then spoon it over the cake, allowing it to flow attractively down the sides. The cake keeps, covered, 3 or 4 days. Makes about 12 servings.
If cake just isn’t your thing but the chocolate sounds good, how about chocolate pots de creme or rocky road fudge or classic brownies?
That cake looks so yummy I want to taste the icing!
Okay, Faye, add nuts to your version, since David says it's okay! David, if I'd have lived closer, I'd have dropped off the cake to you. But, so sorry, since it's only virtual, my hubby and I ate it for you. (It was as gratifying as I said!) Anyway, you and Leite's Culinaria really have enriched both my professional and personal life–thank you!
Faye,
Just this once, I'll allow for walnuts, as bananas as walnuts are such kissing cousins, they're practically incestuous.
David
Nancy, I'm so incredibly touched that not only did you offer up a birthday wish…but a birthday cake, too! It looks fantastic, and I've posted the image and a link to the recipe on our birthday celebration page.
LC is richer for all your delicious contributions!
David
Sounds wonderful and in spite of David's taste, I think some walnuts would be great in it!