Some of the cutest things in this world are small. Shoes for a baby. Cute. Crab apples? Adorable. The mini cooper? Of course. So when my mom gifted me this small-ish bunt pan I was super excited to make something cute. Yes, food can be cute.
It kinda wouldn't have mattered what I baked in my new pan but luckily (for me and you) I picked this amazing lemony banana bread that I've been eyeing over at 101 Cookbooks. It's a banana bread that meets a lemon cake and they have a really good time. And if you don't have a small cute pan, don't worry. This bread holds it own in a regular bundt pan and would even be great as muffins.
1 cup all purpose flour
1 cup whole wheat flour
3/4 cup dark brown sugar or muscovado sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup bittersweet chocolate chips
1/3 cup extra virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups mashed, very ripe bananas (2-3)
1/4 cup plain whole milk yogurt
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla
For the glaze:
1/2 cup brown sugar or muscovado sugar
1/2 powdered sugar
4 teaspoons fresh lemon juice
Preheat the oven to 350° F, and place a rack in the center. Grease a 9- by 5- inch (23 x 13 cm) loaf pan, or equivalent.
In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.
In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 50 minutes*. You want to get that beautiful color on the cake, but at the same time you don't want to bake all the moisture out of it. So the minute you're in that zone, pull it. Erring on the side of under-baking versus over.
Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake.
*My cakes, in smaller pans, only took about 30 min.