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Banana Cake (David Leibovitz

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2 1/2 cups (350 g) all-purpose flour 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup (8 ounces/230 g) unsalted butter, room temperature 1 1/2 cups (300 g) sugar 1 teaspoon pure vanilla extract 1 tablespoon instant espresso or coffee powder 2 large eggs, room temperature 6 tablespoons (90 ml) buttermilk, yogurt, or sour cream (regular or low fat), room temperature 2 cups (500 ml) banana puree (3 to 4 large bananas) 1 1/4 cups (125 g) pecans or walnuts, toasted and coarsely chopped

1. Preheat oven to 350° F (175° C). Butter the bottom and sides of two 9-inch (23-cm) round cake pans and line the bottoms with circles of parchment paper. 2. Using a fine-mesh sieve, sift the flour, cinnamon, baking powder, baking soda and salt into a medium-sized bowl. Using a large whisk, whisk to combine. 3. In a stand mixer with with the paddle attachment on medium speed, beat together the butter and sugar until light and fluffy, about 3 to 5 minutes. Add the vanilla extract and espresso powder (or coffee powder) and beat to just combine. 4. Add the eggs one-at-a-time, beating well until completely incorporated. 5. Mix in half of the flour mixture, followed by the sour cream (or buttermilk or yogurt) and banana puree. 6. Reduce speed to stir, stir in the remaining flour mixture, then stir in the pecans (or walnuts) just until combined. Do not over mix. 7. Divide the batter evenly among the 2 prepared baking pans. Bake until golden brown and a cake tester inserted in the centres of the cakes comes out clean, about 40 minutes. Remove from oven and place on a wire rack to cool completely.

2. . When the sugar begins to liquefy . begin stirring. stirring. Continue cooking. Decrease the heat to medium-low and continue to cook. 4. room temperature 1. 3. you can replace the coffee with water or decaffeinated coffee) 10 tablespoons (5 ounces/140 g) unsalted butter. Mocha Frosting • • • 10 ounces (280 g) bittersweet or semisweet chocolate. this is normal). Stir the peanuts a couple of times. until thickened and spreadable. stirring frequently. stirring occasionally. heavy-bottomed skillet over medium heat. Combine the chocolate and coffee in a medium heatproof bowl set over a pan of simmering water. set aside to cool. until the sugar crystallizes. Then. letting the crystallized sugar on the bottom melt and brown slightly. combine the peanuts. sprinkle the sea salt and cinnamon over them. using a heat proof spatula scrape up the liquified sugar and continuously coat the peanuts with it. then scrape the candied peanuts onto a baking sheet lined with non-stick baking paper and let cool completely. 2. stirring occasionally until the chocolate is melted and the mixture is smooth. cut into pieces. sugar and water. coarsely chopped 1/2 cup (125 ml) strong brewed coffee or espresso (if serving the cake to children. In a medium. When the peanuts are a bit glossy and coated with syrup (there will be some sugar crystals on them still.Candied Salted Peanuts • • • • • 1 cup (150 g) raw or unsalted lightly roasted peanuts 1/2 cup (100 g) sugar 3 tablespoons (45 ml) water 1/2 teaspoon flaky sea salt 1/8 teaspoon ground cinnamon 1. Remove the bowl from the heat and whisk in the butter until combined. tilting the pan to help the sugar coat the nuts evenly.