What you will need:
Medium Size Bundt or Loaf Pan
Large Size Mixing Bowl *Only if you aren't using a Stand Mixer*
Stand or Hand Mixer. *If you don't have either a Whisk will do.*
Large Spoon
Spatula
Medium Size Bowl
Measuring Cup and Spoons
Lined Baking Sheet using either Parchment Paper or Aluminum Foil
Sifter
Paper Towel or Paper Napkin
Tooth Picks
Oven Mitts
Large Plate or Platter
Ingredients For Cake:
3-Large very ripe Bananas. *I let mine sit on the counter until the skins are black, this makes for a sweeter banana.*
2-Cups of Unbleached All Purpose Flour and 1-Tablespoon for dusting the Pans
Shortening
1-Cup Chocolate Morsels - Chips plus a handful for topping
1-Teaspoon Baking Soda
1-Teaspoon Baking Powder
1/2-Cup Half & Half *If you can't find it, it's half Whole Milk & half Heavy Cream. 1/4-Cup each.*
2-Large Eggs
1-Teaspoon of Pure Vanilla Extract
1 1/2-Cups of Granulated Sugar
1-Stick Salted Butter Softened.
Ingredients for the Vanilla Glaze:
4-Tablespoons Whole Milk
1-Tablespoon Pure Vanilla Extract
3-Cups Confectioners - Powdered Sugar
Preheat your oven 350-Degrees Fahrenheit
Directions:
In your Stand Mixer add in the Butter and Sugar, cream together, low-speed. *Mix well until smooth.*
Now crack both Eggs into the Sugar and Butter mixture, be careful not to have any shells fall in, mix well. Add in your peeled Bananas, Half & Half and Vanilla Extract, mix well. Remove the bowl from the Stand Mixer. Add in the Chocolate Morsels-Chips and hand stir using the Spatula until well blended.
Next you want to sift together Baking Soda, Baking Powder and All Purpose Flour into a medium bowl. Set aside.
Don't turn your Mixer on at this point. Add in a small amount of your dry ingredients, flour mix to the wet ingredients, banana mixture. Put your mixer on low or it will blow the dry ingredients all over your counters. Now repeat this step until all of the dry ingredients are well incorporated into the wet mixture.
You now want to grease and flour your Baking Pan. To do this, take your Paper Towel or Paper Napkin and scoop a small amount of Shortening on to it. Lightly rub the Shortening covered Napkin or Paper Towel all around the inside and bottom of your Baking Pan, discard the Paper. Add in the tablespoon of Flour into the Baking Pan. Turn the Pan on its side and then rotate so the Flour will lightly cover over the sides and bottom of the pan. Now, turn the Pan upside down over your sink and gently tap out the remaining flour, this will help prevent the Cake from sticking to the Pan, set aside.
Taking your Cake Batter Mixture, slowly add it into the floured - greased Baking Pan. You can use the Spatula do do this and scrape out any remaining Batter. Make sure all of the Batter is used. Sprinkle about a handful of Chocolate Morsels-Chips on top of the Batter.
Place your Baking Pan onto the lined Baking Sheet, put into the oven and bake for 50-60 minutes depending on your oven. At the end of the 50-minutes, put on your Oven Mitts and remove the Cake, be careful it's extremely hot. Holding a Tooth Pick, push into the top of the Cake, remove the Tooth Pick. If it comes out clear with no Batter on it, then it is done baking. If it has some Batter on it, then it still needs to continue baking for the remainder of the 60-minutes or so. Check once again to see if the Tooth Pick is clear, if it is, take out of the oven with Oven Mitts and place onto a heat resistant flat surface. Let the Cake cool completely. While cooling you can now make the Vanilla Glaze.
Vanilla Glaze Directions:
In a Medium Size Bowl sift in the Powdered-Confectioners Sugar. Add in the Vanilla Extract, stirring with the Spatula. Add in a Tablespoon of Milk and then stir using Spatula. You want to slowly add in the remaining milk as you continue to stir. If there are any clumps, press them out with the Spatula. You want to be careful not to add too much milk or the Glaze will be runny. You will be able to tell if the consistency is correct by taking a large spoon, dip it into the Glaze and turn it over, if the glaze runs off the back of the spoon then it's fine. Or run your pointer finger thru the Glaze that's on the back of the Spoon, the Glaze should separate. Set aside until the Cake has cooled.
Once cooled you can now Glaze your Cake. First take either your large Platter or Plate and place it over the top of your Cake. Gently flip the Cake and Platter-Plate over placing it onto a flat surface. Gently tap all around the sides and top with your hand to release the Cake from the Pan. Gently lift the Pan up from off the Cake and Plate. If it's still stuck, put it back down onto the plate and tap some more, then raise up again. If some of the Cake sticks don't worry about it, you can gently scrape the remaining Cake out using a Spatula, scrape around the edges and add the remainder to the rest of the Cake, gently press together. Now, with a large Tablespoon, fill the Spoon with Glaze, drizzle the Glaze all over the Cake starting with the top first. You want it to drip down the sides, you will have extra Glaze. You can take the extra and put it into a container and store it in the refrigerator. Let the Glaze set up, become hard on. Keep the Cake either on your counter or in the refrigerator before serving. Any left over Cake I either place in an air-tight container or cover with Plastic Wrap.
My second daughter Amanda was here earlier during the day, I had told her I would be making this cake in the evening. She later sent me this text making an excuse to come back home to have some, she lives an hour away from me. It's nice knowing that my cooking and baking are well worth the wait. (Wink)
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