Daring Bakers February challenge

 The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

I loved the challenge even though it wasn't really a challenge but it is such a versatile basic recipe that leaves room for your own additions. I added bananas and chocolate, yum, that was very scrumptious!

Since it's currently quiet warm and humid our bananas ripen as soon as I take them out of my shopping basket, duh. No one in the house really likes overripe bananas but they are great in cakes.
That makes them obviously less healthy but at least I don't have to throw them out- recycling!

Here is the basic recipe for:
Basic Quick Bread
Makes one 9” x 5” (23×13 cm) loaf
Recipe from Sara Schewe
2 cups (480 ml) (250 gm/9 oz) all-purpose (plain) flour
1 cup (240 ml) (225 gm/8 oz) granulated sugar
1 teaspoon (5 ml) (5 gm) baking soda
1/2 teaspoon (2½ ml) (3 gm) fine sea salt or table salt
1 cup (240 ml) buttermilk or soured milk*
1 large egg
1/4 cup (60 ml) mild- or non-flavored oil, like canola
1 teaspoon (5 ml) flavored extract, such as vanilla or almond
for the glaze
1/3 cup (80 ml) (35 gm/1-1/3 oz) confectioners’ (icing) sugar
1-2 teaspoons (5-10 ml) milk
Directions:

1. Preheat oven to moderate 350ºF/180ºC/gas mark 4. Grease a 9×5 inch (23×13 centimeter) loaf pan with butter and line with parchment paper cut to fit the length and width of the pan, with enough overhang to allow easy removal after baking. Grease the top sheet of parchment.
2. In large bowl, whisk flour, sugar, baking soda and salt to combine. Make a well in the center and set aside.
3. Lightly whisk (butter)milk, egg, oil, and extract to combine. Pour into well and stir until just mixed into a batter. The batter will be lumpy and may still show a few streaks of flour.
4. Pour batter into prepared pan. Bake for 40-50 minutes, or until a cake tester comes out clean. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely before slicing. Drizzle with glaze, if desired.
5. For the glaze: Slowly whisk confectioners’ (icing) sugar and half of the milk, adding more milk as needed to thin the glaze to the desired consistency.

Note: To make soured milk, combine 1 cup milk (240 ml) with 1 tablespoon (15 ml) vinegar or lemon juice and let sit for 10 minutes.


And that is my recipe for the banana and chocolate little cakes:
Makes 12 little cakes or muffins.


2 cups (480 ml) (250 gm/9 oz) all-purpose (plain) flour
1 cup (240 ml) (225 gm/8 oz) brown sugar
1 teaspoon (5 ml) (5 gm) baking soda
1/2 teaspoon (2½ ml) (3 gm) fine sea salt or table salt
50 g milk chocolate, chopped
1 cup (240 ml) milk
1 large egg
1/4 cup (60 ml) mild- or non-flavored oil, like canola
1 teaspoon (5 ml) flavored extract, such as vanilla or almond
2 very ripe bananas
icing sugar for dusting

1. Preheat oven to moderate 350ºF/180ºC/gas mark 4. Spray a muffin tin or little bundt cake tin with oil.
2. In large bowl, stir flour, sugar, baking soda, salt and chopped chocolate to combine. Make a well in the center and set aside.
3. Lightly whisk milk, egg, oil, and extract to combine. Peel bananas and mash with a fork. Stir through the milk-egg mixture.
4. Pour wet mixture into well (dry mixture) and stir until just mixed into a batter. The batter will be lumpy and may still show a few streaks of flour.
5. Pour batter into prepared tin. Bake for 20-25 minutes, or until a cake tester comes out clean. Cool in tin on wire rack for 5 minutes, then tip over and cool little cakes on rack (or eat them still warm). 
6. Clean tin and spray with oil to bake the remaining batter.   
7. Dust with icing sugar before serving, if desired.