White Chocolate and Banana Cake

White Chocolate and Banana Cake 
Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg.  62.

This is scrumptious and I think it is better than plain old banana bread. My initial intent was to make banana bread and then I stumbled upon this recipe and saw that I had all the ingredients on hand (a rare occurrence!). 

I usually adhere to the exact instructions but in this case, I took a chance on changing the pan and thankfully it worked. The recipe calls for 2 small loaf pans (6 cup size) but I don't have any that small. I thought about it making it in my long 12" loaf pan but at the last minute, I settled on the Bundt pan.

She indicates that the baking time is 1 hour and 15 minutes but my cake was done in 1 hour and I started checking it at 50 minutes. If using the smaller loaf pans, I would begin checking around the 45 minute range as I cannot imagine baking that long in small pans.

The cake is super moist and the coconut and nuts provide a great flavor boost. I also love the crisp edges around the crust. 

6 oz. white chocolate, chopped into 1/4 - 1/2 inch pieces
4 oz. walnuts (or pecans), chopped
3 1/2 oz. (1 firmly packed cup) shredded coconut
8 oz. (2 sticks) unsalted butter
2 3/4 cups unsifted unbleached flour
1 1/4 tsp. baking soda
1 tsp. salt
4 - 6 fully ripened bananas (2 cups)
1 1/2 cups granulated sugar
2 large eggs
3 tablespoons dark rum (or brandy)
1 tsp. vanilla extract
Optional: Sesame seeds (to sprinkle on top)

Adjust the oven rack to the bottom third and preheat to 350. Buutter two 6-cup loaf pans and dust with dry bread crumbs (this also works in a Bundt pan).

Melt the butter and transfer it to the mixing bowl and allow to stand briefly.

Sift together the flour, baking soda, and salt. Set aside.

Peel and mask the bananas with a fork for a course mixture.

Add the sugar to the butter and beat to mix well.

Add the eggs, rum (or brandy) and vanilla and beat at high speed for about 5 minutes. The mixture will be pale and thick.

Add the bananas and beat just to mix.

On low speed, gradually add the sifted dry ingredients and beat until only incorporated.

Remove the bowl from the mixer and stir in the coconut, chocolate and walnuts.

Spread batter into the prepared pans. Sprinkle with the sesame seeds if using.

Bake for 50 to 70 minutes, depending on the pan(s) you use. Begin testing at 50 minutes. In a Bundt pan, the cake was done at 55 minutes.

Cool in the pans for 15 minutes before turning them out onto a wire rack to cool completely.

Lemon Walnut Wafers

Lemon Walnut Wafers  (Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 78.

I made these in a rush and didn't have time to take my usual photos of the process. I was looking for something quick and easy and I had an overabundant supply of lemons on hand. I recall making a similar recipe called "Old-Fashioned Jumbo Lemon Wafers" (in fact, that recipe is on the opposite page from this one in the book). I don't recall how they compared to this recipe, but I think they are very similar.

Maida simply describes these as "semi-soft with a tart lemon flavor - an old-fashioned cookie from Florida." An apt description. I baked these one sheet at a time, like I normally do, as I find that you can adjust baking times for the next batch if needed. The first batch was a tad overdone (the bottoms of the cookies were overly dark) so I deducted a few minutes for the subsequent batches and they came out perfect. Like she says in the directions, they do not appear done and only show slight browning around the edges.

They are an addictive little cookie and I added a little more lemon juice for extra tartness.

The recipe makes about 36 cookies.

1 1/2 cups sifted all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
Generous pinch of powdered ginger
Finely grated rind of 1 large lemon
3 tbsp lemon juice
4 oz. (1 stick) unsalted butter
1 cup granulated sugar
1 egg plus 2 egg yolks
1/2 cup walnuts, in medium-sized pieces

Preheat the oven to 350. Line cookie sheets with parchment paper.

Sift together the flour, baking powder, salt and ginger. Set aside.

Cream the butter until smooth. Add the sugar and beat well.

Add the egg and yolks until the mixture is light and fluffy.

On low speed, add the sifted dry ingredients, scraping the bowl to make sure all is incorporated.

Stir in the lemon zest and juice and nuts.

Use a rounded teaspoon to form the cookies, placing them about 2 inches apart on the baking pan.

Bake 18-20 minutes. If baking one sheet at a time, use the upper rack. 

When done, they will have a thin brown edge but not brown on the tops. They will spring back when lightly pressed with fingertip. Transfer to wire racks to cool. Store in an airtight container.

F.B.I. Chocolate Layer Cake

 F.B.I. Chocolate Layer Cake (Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 64. 

The story goes that J. Edgar Hoover was having dinner with Maida's family and her mother served this cake. He liked it so much that he threatened an F.B.I. investigation if she did not give him the recipe.

It is a good cake with a dense texture and delicious chocolate flavor. It reminds me of Devils Food Cake. 

I made this cake in the midst of a snow/ice event that lasted five days. Our driveway is on a downhill slant so when this happens, we cannot get out even when ice and snow is partially melted. After I made the cake layers, I discovered that I did not have enough whipping cream to make the frosting. So I wrapped the cake layers and put them in the freezer. 

A few days later, our neighbor John said he was braving the elements and heading to the  grocery store. Would we like anything? A few minutes later, he texted me and said that the store was all out of regular whipping cream and they only had a dairy-free type. I told him that was fine and had no idea if this would work or not. It does! The only difference I noticed was that it took longer to whip than the regular does. Taste-wise, I could not tell a difference.

So the cake is finished and frosted, we can now see the ground again, and everybody is happy!

Cake Layers

1 1/4 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder (prefably Dutch process)
1/4 lb. (1 stick) sweet butter
1 teaspoon vanilla extract 
1 3/4 cup granulated sugar
4 large eggs, separated
1 1/4 cup milk

This can be made in either 9" or 10" inch pans. Butter 2 pans, line with baking paper, butter the paper and dust with flour. (You can also use a baking spray)

Sift together the flour, baking powder, baking soda, salt and cocoa. Set aside.

Cream the butter in the mixer bowl. Add the vanilla and sugar to mix well.

Add egg yolks, beating well.

On low speed, add the flour mixture in three additions, alternating with the milk in two additions. Set aside.

In a clean bowl, beat the egg whites until they hold a shape.

Fold the egg whites into the batter, a little at a time.

Pour the batter into the prepared pans in equal amounts.

Bake for 45-50 minutes until the cake layers begin to come away from the sides.

Allow to cool for 5 minutes, then carefully remove from the pans onto a wire rack to cool completely. After cooling, they can be frosted immediately, or they may be frozen for later.

Whipped Cream Frosting

2 cups heavy cream
1 teaspoon vanilla extract
1/4 cup strained confectioners sugar
Optional: Sliced almonds (for sprinkling on top)

In a chilled bowl with chilled whisk beater, whip all the ingredients together until it holds a firm shape.

Spread a layer of frosting between the layers and over the top and sides.

The cake can be garnished with sliced almonds, shaved chocolate, cocoa or whatever you like!