That
is definitely a made up word.
But
in this age of combining words to make them…umm…combined, then I truly believe cinnamon
and chocolate deserve that same respect.
Also,
I’m writing this post for the monthly blogger event through We Should Cocoa,
and I needed a name.
Basically
Chocolate Log Blog and Chocolate Teapot came up with the idea of
getting food bloggers to put up a recipe that has chocolate in it, along with
the ‘special ingredient’ which a new blogger chooses each month.
If
you’re one of my two consistent readers (hello) you may remember I did one of
these six months back. And now it’s time for round 2.
The
special ingredient for December is cinnamon.
I
had two recipes that I wanted to use (chocolate and banana cake or jaffa slice)…but
I figured it would be breaking the rules if I put them both up…so I went with
the cake because it has been made multiple times (mostly by mother-dear), it’s
pretty easy and has been exceptional every time.
Which
is a fantastic combination.
Just
like cinnalate.
Make
it. Eat it. Love it.
Chocolate and Banana Cake
(I believe this is from an Annabelle Langbein book?)
Ingredients |
115g butter, softened
1 cup sugar
2 eggs
2 bananas, mashed
½ tsp vanilla essence
1½ cups flour
1 tsp baking powder
1 tsp baking soda
125g plain yoghurt (or sour cream)
120g chocolate chips
¼ cup brown sugar
½ tsp cinnamon
Directions
1. Cream the butter and sugar until pale and fluffy.
2. Add the eggs, one at a time, and beat after each addition until well combined.
3. Stir in the mashed banana and vanilla essence.
4. Sift the flour, baking powder and baking soda together. Fold into the creamed mixture in three lots, alternating with the yoghurt.
5. Spoon half the cake mixture into a lined and greased 20cm cake tin.
6. Combine the chocolate chips, brown sugar and cinnamon together.
7. Sprinkle half this mixture over the prepared cake batter.
8. Spread the remaining batter on top and sprinkle with the remaining chocolate mixture.
9. Bake at 180C for about 45 minutes.
