Did I mention these are dipped in dark chocolate?
No. Well, they are.
You know, I don't usually tell people this but, since we are friends and all I guess I will just come clean here: I was a chocolate-loving chubby kid growing up. It's true. I used to get these terrible migraines. And they said it might be because I ate too much chocolate.
When I was a teenager I had acne. They said it might help if I ate less chocolate.
I thought, "Who needs boyfriends anyway."
I still love chocolate. And oddly enough I still sometimes have acne-I thought this stopped when you were an "adult," so um...ahem...I'm still waiting.
So that's my secret, I love chocolate more than health and a social life. Always have. Not sorry.
Aside from the chocolate coating, these pound cakes are yummy. They are surprisingly light and fluffy, subtly sweet and the banana flavor is pronounced without being overpowering.
Adapted from The Martha Stewart Cookbook
Ingredients: 2 cups flour, 1 stick of softened butter, 1 cup sugar, 3 eggs, 1 overly ripe banana, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon vanilla and 1/2 cup buttermilk (or 2% milk)
Cream together softened butter, sugar and banana until fluffy. Fold in eggs and vanilla. Stir in flour, baking soda and salt. Slowly stir in the buttermilk. Since I made tiny bite-sized loafs I baked at 325 F for 12-15 minutes, but if you use a loaf pan it will take longer, at least 45 minutes or maybe more.
Once my mini loafs cooled I dipped them in melted dark chocolate with 1 tablespoon butter. Other yummy garnishes would include fresh berries and whip cream, a little scoop of ice cream, honey, whatever you desire.
Update: Since you were curious-I used a Wilton bite-size silicone mold for these. You can see more details about it here. They say use it for brownies but it can bake tiny cookies or cakes and it can be used as a candy mold. It's cool like that, it's the only silicone mold I own and so far I have been pretty impressed by it.