Saturday, April 2, 2011

Chocolate-Bottom Banana Square

Quarter end is something the Operations folks afraid off or hate most because during that period, the office will become a mad house. The influx of the orders and the constraint of time given to bill all the orders before the cut off can made these folks very stressful and crazy.  And without fail, they always have to work till past midnight to ensure whatever billable are closed. I used to be in the shoe as them and that's why I can understand their grievances and frustration better. 

Although I no longer need to provide that kind of support during the quarter end period, I still  stay up late most of the nights for the conference calls and as far as I see, less stressful and easy job is hard to find in Singapore.  Working 12 hours a day or longer seems like a norm for me and people around.   It's such an unhealthy life stye, we all know!  However, for the commitment and competitiveness sake .. we normally give in.  Sigh .. life is full of irony!

I found another interesting recipe from Hearty-Bakes's blog and decided to go for it since it's highly recommended.   I do agree this is a good recipe, the cake is incredibly moist, velvety and soft.  To my surprise, the banana and chocolate can blend so well.    Thumbs-Up    

Here you go.. Chocolate-Bottom Banana Square recipe
 
Preparation:
Preheat oven at 170*C for 15 mins.  Prepare a 8 or 9" (preferable) square tin, base greased and lined with baking paper.

Ingredients
- 115g butter  
-  150g caster sugar
-  1 egg (lightly beaten)
-  1 tsp vanilla
-  1 tsp rum
-   4 medium rip bananas (mashed)
-  160g cake flour            }
-  1 tsp baking powder     } sifted
-  3/4 tsp baking soda      }
-  1/4 tsp salt
-   3 tbsp (18g) cocoa powder

Topping:
 -  40-50g chocolate chips
-  3-40g walnut (chopped) - Optional

Method: 
  1. In mixing bowl, cream butter and sugar till light and fluffly ( 5mins).  
  2. Drizzle in the eggs, vanilla, rum and mashed bananas, beat till combined .
  3. Sift in the flour, baking soda, biking powder and salt to the cream mixture in step 2 and mix well.  
  4. Divide the batter into half.  Add the cocoa powder to one portion of the batter.  Mix till even.
  5. Pour the chocolate batter into the baking tin, spread evenly.   
  6. Spoon remaining batter on top, swirl gently if desired and sprinkle with chocolate chips and chopped walnuts.
  7. Bake at 170*C for 40-45 mins or test batter done with a skewer.  Cover a sheet of foil at last 15 mins of baking time to prevent the top over brown.
  8. Remove.  Leave it to cool and cut into desired no. of squares.

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