Chocolate, Chocolate Chunk Banana Bread recipe from Pati’s Mexican Table Season 6, Episode 11

Serves 8

patijinich.com

INGREDIENTS
1/2 cup unsalted butter at room temperature plus more to butter pan
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
2 large ripe bananas peeled and mashed
1/4 cup cream cheese
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour plus more to butter pan
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher or coarse sea salt
1/4 cup boiling water
2 tablespoons cocoa powder
1/2 cup chocolate chunks or chocolate chips

INSTRUCTIONS
Pre-heat oven to 350 degrees Fahrenheit, and set a rack in the middle. Butter and flour a 9×5-inch loaf pan, shaking off any excess flour.

In a stand mixer, set with the paddle attachment, beat the butter and sugar on medium speed until completely creamy and smooth, about 3 to 4 minutes. Add the egg and give it a minute to mix in. Add the bananas, cream cheese and vanilla, continue mixing for a minute.

Reduce the speed to low, add the flour, baking soda, baking powder and salt and continue beating for another 3 to 4 minutes, scraping down the sides if need be.

In a small bowl, combine the boiling water with the cocoa powder and stir until well mixed. Add to the mixer and beat for another couple minutes. Lastly, add the chocolate chunks and beat for another minute until fully incorporated.

Scrape into the prepared loaf pan, shake a few times to level the batter. Place into the oven and bake anywhere from 55 minutes to an hour, until a toothpick comes out moist but not wet, the top of bread has browned and is springy to the touch.

Remove from the oven and let cool. Run a butter knife along sides of the pan, turn out onto plate, and then flip onto serving platter, so it is right side up.

From hearty inland crops to fresh food of the sea, the Venetian region covers it all. Host Michael Bonacini of Gusto TV’s ‘Bonacini’s Italy’ whips up a stunner of a dolce. Whether you’re in the mood to share or feeling a little selfish, Michael’s Giant Almond Crumb Biscuit (Fregolata) covers it all. Buttery, sweet, and satisfyingly crumbly, this biscuit is sure to cap off a memorable dinner!

Serves 8

gustotv.com/recipes

INGREDIENTS
½ cup (120 ml) whole, blanched almonds, plus more for serving
1 ½ cups (350 ml) flour, plus more if needed
6 tablespoons (90 ml) sugar
1/2 teaspoon (2.5 ml) salt
1/2 cup (120 ml) cold butter, cut in squares
1 egg, whisked
1/2 teaspoon (2.5 ml) vanilla extract
1/2 teaspoon (2.5 ml) almond extract
2 tablespoons (30 ml) whipping cream, plus more if needed
Icing sugar, for topping

INSTRUCTIONS
Preheat oven to 350 F (175 C).

Toast almonds in a hot skillet until fragrant and golden.

Pulse toasted almonds in a food processor until ground medium-fine. Add flour, sugar, and salt to food processor and pulse to combine.

Add butter and pulse briefly until mixture is grainy in texture.

In a separate bowl, combine egg, vanilla extract, almond extract, and cream and whisk to combine.

Add the egg mixture to the dry ingredients in the food processor and pulse until pebbly and crumbly (add more flour or cream to adjust texture if required).

Line a 10-inch (25.5 cm) tart pan with parchment paper.

Use fingertips to drop fingerfuls of batter into the tart pan until entire bottom is covered. Press down gently to spread.

Bake for 20-25 minutes or golden brown.

Allow biscuit to cool before removing from tart pan and serving. Sprinkle with icing sugar. Sprinkle with additional almonds.

Tiger Pound Cake uses sour cream to make the cake moist. Use ice cream scoops to plop the chocolate batter on the orange batter as a swirling mechanism.

Serves 10

patijinich.com

INGREDIENTS
2 cups unsalted butter plus more to grease a 10 x 3.5 inch bundt pan
2 1/2 cups granulated sugar
3 cups all-purpose flour plus more to dust the bundt pan
1 teaspoon baking powder
1 teaspoon baking soda
Pinch kosher or coarse sea salt
8 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1/2 cup boiling water
1/2 cup cocoa powder
2 tablespoons grated orange zest
1 teaspoon almond extract
1/2 cup freshly squeezed orange juice
Confectioners’ sugar for dusting

INSTRUCTIONS
Pre-heat oven to 350 degrees Fahrenheit. Butter a bundt pan and coat with flour, dusting off any excess flour.

In a stand mixer, beat the butter using the paddle attachment on medium-high speed until soft and creamy, anywhere from 2 to 3 minutes. Add the sugar and continue beating until fluffy and puffy.
Combine the flour, baking powder, baking soda and salt in a bowl. In another bowl, mix the eggs with vanilla and sour cream.

Reduce the mixer speed to low, and take turns adding flour mixture and egg mixture. Continue beating until thoroughly combined, scraping down the sides with a rubber spatula if need be. Transfer 1/3 the dough to another bowl, leaving the remaining 2/3 of the dough in the mixer.

In a small bowl, thoroughly combine the hot water and cocoa. With a rubber spatula, fold the cocoa mixture into the 1/3 of the batter set aside in an extra bowl until thoroughly mixed. Set aside.

To the batter left in the mixer, add the orange zest, almond extract and orange juice, and beat until completely mixed.

With two ice cream scoops or measuring cups, alternate dropping the chocolate batter and the orange-almond batter into the bundt pan. When all the batter is in the pan, run a butter knife or a skewer through it to create the marbled look.

Bake the cake for 50 to 60 minutes, until springy to the touch, lightly browned and a toothpick inserted comes out moist, but not wet. Remove the cake from the oven and let cool.

Once cool, run a butter knife around the cake and invert onto a platter. Sprinkle with confectioners’ sugar and serve.