RECIPE — Banana Cake

by Fatima Martínez of Pan con Madre

On our recent sourcing trip to Oaxaca, we had a mid-afternoon snack at local bakery and cafe — Pan con Madre. 

Immediately upon arrival, we could tell why this spot was a favorite of locals and visitors alike. Their sunny yellow exterior drew us into a bustling cafe where bread, pastries, and other treats were being made fresh in their open kitchen. Espresso drinks were served in locally made ceramics and the back patio was filled with fresh flowers.

We were introduced to Pan Con Madre founder Jorge Rodrigo Ocampo by our local friend and photographer

Luna Antonia Arboleda. Jorge generously agreed to share the recipe for the bakery's top selling item — banana cake — with us.

Developed by the bakery's pastry chef Fatima Martínez, this cake is good at any time of the year, but when the local bananas are in season she likes to use all of the banana varieties to make the cake even more delicious. Platano Morado, Platano Seda, Platano Manzano, Platano Pera and Platano Tabasco are all varities of bananas found locally in Oaxaca.

Pair this with a cup of your favorite Canyon for a special treat any time of the day!

Ingredients — 

• 210 g   All-purpose flour
• 200 g   Muscavado or brown sugar
• 3   Eggs at room temperature
• 75 g   Heavy cream
• 690 g   Banana (the riper the better)
• 60 g   Pecans
• 130 g   Olive oil
• 80 g   Oaxacan chocolate
• 5 g   Baking soda
• 5 g   Baking powder
• 3 g   Salt
• 10 g   Vanilla extract

Instructions  —

1.  Preheat the oven to 350 °F and grease the loaf pan with butter and drape a sheet of parchment paper inside.

2.  In a stand mixer fitted with the paddle puree the bananas, then add the eggs,  sugar, oil, vanilla extract and heavy cream and mix until all combined.

3.  Add the flour, pecans, chocolate, baking soda, baking powder and salt and mix for 2 minutes until all combined again.

4.  Spread the cake batter in the pan and bake for 55-70 minutes or until a small knife inserted in the center comes out clean.