Have you ever stared at a few ripe bananas on your kitchen counter, thinking oh! Banana! What shall I do with you?
We all love bananas. It is actually one of the most loved fruits around the world, and the most consumed too as a matter of fact.
Such was my dilemma last weekend. After each one of us had a banana for breakfast in an effort to finish them to avoid letting them go to waste for no good reason, I was still left with three beautiful ripe bananas on my kitchen counter,
I am sure you have faced the same dilemma, and like I, have thought, hmmmm banana cake?
But no! Not another banana cake, right!?! Too common.
So instead, I opted for a far better alternative: Drunken bananas in some good old dark Haitian rum as delicious filler for a chocolate moelleux with a dab of Nutella.
Oh my! I don’t think anyone regrets that decision.
My sister-in-laws had both just arrived with their newly born little angels, so it was the perfect bite to bring for the occasion and these were a success.
I used local pure cacao tablets to make them, which I mixed with some mildly sweet chocolate morsels. What a delight! Haitian dark cacao is of really superior quality, and these pure cacao tablets produced by the Wiener family, producer of the renown Café Selecto, are simply just divine. So with my Choco Towo tablet, I ventured into my chocolate mini moelleux adventure.
Bite size I opted for, since these mini treats were destined for an afternoon gathering at grand-ma’s to welcome back the two mini ones who had, little under a month ago, joined the family: princess Olivia and Mr. Alexander the great!
They were devoured in no time. Everyone loved the delicious surprise of banana confit on the inside, with the smooth chocolaty texture of the almost brownie like light but gooey cake and its succulent touch of Nutella. A must redo anytime some ripe bananas are on my counter, that’s for sure! And once you’ve tried them, I think you will agree and see to it, that you always have some cacao and chocolate morsels on hand to handle your ripe bananas.
You can also make the delicious drunken banana confit with extras, as it will definitely preserve nicely in the fridge and add a touch of delicacy to other treats.
- Fill with banana confit a light crêpe,
- warm some up and top a scoop of vanilla ice cream,
- add a touch of flavor to waffles or pancakes,
- bring some sweet deliciousness to some plain Greek yogurt,
- or spread toasted bread with peanut butter and add drunken banana confit on top.
In the end, a little sweet delight, to keep in a jar in the fridge for any future use you see fit.
Welcome to banana heaven simplified.
Bon appétit !
Ingredients for the drunken bananas
3 ripe bananas 2 tbsp butter 1/2 cup dark Haitian rum Rhum Vieux Labbé 1/2 cup brown sugar 2 star anis 1 stick cinnamon
In a nonstick pan, melt your butter.
Add in your sugar and mix, adding the rum little by little to obtain a smooth liquorish sauce.
Drop in your banana diced into small cubes.
Add your star anis and cinnamon stick.
Mix and let reduce for 30 minutes mixing frequently, until your confit reaches a nice jam like texture.
Ingredients for the chocolate moelleux (48 mini cupcakes or 24 cup cakes)
1 tablets of pure Haitian cacao (about 2 oz) grinned into cacao powder 1 cup mildly sweet chocolate chips 125 g butter 1 cup flour 1/2 tsp instant dry yeast (levure sèche de boulanger) 1 cup white sugar 4 eggs (egg whites and yolks separated) 4 tablespoons Nutella 1 tsp confectionary sugar
Preheat the oven at 350° F.
Melt your chocolate chips in a small saucepan with a dash of water (about 2 tablespoons). Add in your pure cacao powder, and a little more water if needed.
Remove from heat and add in your butter, flour and instant dry mix. Mix well into a creamy smooth batter and set aside.
In a separate bowl, whisk together the egg yolks, sugar and a teaspoon of water, until the mixture is well blended and mousse like.
Add in the chocolate mixture, and mix some more.
Beat your egg whites and bring them to increase at least six to eight times their original volume, and add delicately to the chocolate batter, folding it just enough so the egg whites don’t lose their consistency.
Grease your mini cupcake pans ( 2 pans of 24 mini cup cakes) with butter or cooking spray.
Fill them up at 1/4 height with your cake batter. In each cup add in 1/2 teaspoon Nutella topped with 1 teaspoon drunken banana confit. Make sure to set your banana in the center so it doesn’t touch the edges of the pan.
Now fill up to 3/4 height with your cake batter.
Bake into the oven for 20 minutes.
Remove from heat. Let stand 5 minutes before unmolding. You may want the help of a little butter knife if they stick to the sides.
Once unmolded, top with a little confectionary sugar.
Your drunken banana mini chocolate moelleux cakes are ready to serve.
They are best enjoyed warm.