Mexican Chocolate-Banana Cake

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                            FOOD FUNNY
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We haven't had a good groaner in a while, and even though I'm
not sure there is any such thing as a "good" groaner, thanks
to Sharon Mitcheltree for sending it in.

The French will eat almost anything. A young cook decided
that the French would enjoy feasting on rabbits and decided to
raise rabbits in Paris and sell them to the finer restaurants in
the city. He searched all over Paris seeking a suitable place
to raise his rabbits. None could be found. Finally, an old priest
at the cathedral said he could have a small area behind the rectory for
his rabbits.

He successfully raised a number of them, and when he went
about Paris selling them, a restaurant owner asked him where
he got such fresh rabbits. The young man replied, "I raise them
myself, near the cathedral. In fact, I have a hutch back of Notre Dame."

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                            TODAY'S RECIPE
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I think that chocolate and bananas are a truly magical combination
of flavors, and if you toss in some pecans, the combination borders
on miraculous.

Chocolate-Banana Cake (Pastel de Chocolate y Platano)

2 cups (500 ml) sifted cake flour
2 Tbs (30 ml) unsweetened cocoa powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon (preferably the Mexican variety)
1/2 tsp (2 ml) salt
2 small ripe bananas
3/4 cup (180 ml) milk
2/3 cup (160 ml) packed brown sugar
1/4 cup (60 ml) dark corn syrup or molasses
3 Tbs (45 ml) vegetable oil
1 Tbs (15 ml) vanilla extract
3/4 cup (180 ml) chopped pecans

Whisk together all the dry ingredients (except the pecans) in
a large bowl. Mash the bananas in a separate bowl and add the
remaining ingredients (except the pecans). Add the banana
mixture to the dry mixture and stir with a rubber spatula until
the dry ingredients are moistened. Do not mix more than
absolutely necessary - a few small lumps are fine. Pour the
batter into a greased 8 x 11-inch (20 x 27 cm) glass baking
dish, sprinkle with the chopped pecans, and bake in a
preheated 400F (200C) oven for 18 to 20 minutes, or until a
toothpick inserted in the center comes out clean. Let the cake
cool completely before removing from the pan and cutting into squares.
Serves 12 to 16.
Received on Tue Aug 31 23:12:12 2010