Chocolate Banana Cake

Olá, pessoas!

Como muitos sabem, tenho alguns amigos internacionais que não sabem nosso idioma e que andam reclamado do fato de só postar em português. Dizem ficar com água na boca sem poder reproduzir o passo a passo em casa. Considerando esse pequeno detalhe, resolvi fazer esse post "in English", especialmente para eles. Se voismicê sabe inglês, maravilha! Faz esse cake em casa que fica wonderful! Se não sabe bulhufas, não se preocupe, pois providenciarei um post com a receita traduzidinha para o português. Feliz em estar de volta, os deixo agora com os "ingridients"  e os "steps" desse "delicious Chocolate Banana Cake". YAM! YAM!

Ingredients

1 tsp sunflower oil, for oiling

2 ripe bananas (about 225g in weight after peeling)

2 tbsp lemon juice

175g butter or margarine, softened

175g light muscovado sugar

2 eggs, beaten

225g self-raising flour

85g pecan nuts, roughly chopped, plus extra to decorate

55g plain chocolate

75g white chocolate

1. Preheat the oven to 180 C. Lightly oil and line the base of a 900 g loaf tin with baking paper.

2. Cut the bananas into pieces, add the lemon juice and mash to form a purée. Set aside.

3. Cream the butter with sugar until light and fluffy, then gradually beat in the eggs, adding a little flour afetr each addition. When all the eggs have been added, stir in the banana purée and then the remaining flour. Add the chopped pecan nuts. Melt the plain chocolate in a heatproof bowl set over a saucepan of gently simmering water. Stir until smooth, then stir lightly into the cake mixture.

4. Spoon the cake mixture into the prepared tin and bake in the preheated oven for 45-55 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave until cool before removing from the tin. Leave until cold.

5. Melt white chocolate in a heatproof bowl set over a saucepan of gently simmering water. Stir until smooth, then drizzle over the cooled cake. Arrange the pecan nuts on top and serve once the chocolate has set.