Chocolate-Banana Loaf Cake with Rum-Soaked Raisins

Name: Chocolate-Banana Loaf Cake with Rum-Soaked Raisins
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: 2 lightly packed tablespoons (⅔ oz./20 g) muscovado, light brown sugar (cassonade), or other brown sugar; 3 ½ tablespoons (1 ½ oz./40 g) granulated sugar; 2 ¾ oz. (80 g) bittersweet chocolate, 60 percent cocoa; 7 tablespoons (3 ½ oz./100 g) butter, plus a little extra to grease the pan; Generous ½ cup (1 ¾ oz./50 g) cake flour; 1 teaspoon (4 g) baking powder; Scant ½ cup (1 ½ oz./40 g) ground hazelnuts; 1 ½ oz. (40 g) cocoa nibs; 7 oz. (200 g) very ripe, almost black bananas (about 2 bananas), puréed; 1 egg yolk; 3 eggs; Scant tablespoon water; 3 tablespoons plus 1 teaspoon (50 ml) white rum; Generous ⅓ cup (2 ¼ oz./60 g) golden sultanas; 5 ½ oz. (150 g) milk chocolate, 40 percent cocoa; A little brown rum; A little grated nutmeg

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 10

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Generous ⅓ cup (2 ¼ oz./60 g) golden sultanas
3

Dessert
Cake
Microwave
Vegetarian

Method

A day ahead. Rinse the sultanas under boiling water and plump them up by simmering over low heat in the white rum and water until the liquid has been completely absorbed.

Prepare the cake batter. Place the butter in a saucepan over low heat until just melted. Chop the chocolate and melt it slowly in a bain-marie