Ingredients

GROUP A: PREP IN ADVANCE

• 1 whole large banana, preferably extremely overripe

• 1 1/2 tbsp Grand Marnier (or any other cognac of choice)

• 1/4 tsp baking spice

• Juice from 1/2 a medium-sized orange

GROUP B: DAY-OF

• 1 medium egg

• 1/4 cup vegetable oil

• 1/4 cup granulated sugar

• 1/4 cup milk

• 1/4 tsp vanilla extract

• 1/4 tsp baking spice

• 3/4 cup AP flour

• 3/4 tsp baking powder

• 1/4 tsp salt

• 1 tbsp sour cream or plain Greek yogurt

Method

Prep in advance (for most flavour extraction from the fruit, cognac, and spices):

• Mash the banana completely in a small bowl. Add the rest of the Group A ingredients, mix well, and cover with a tight lid. Refrigerate for at least 4 hours and a maximum of up to 2 days prior to baking.

Day of:

• Preheat the oven to 350 F. Lightly oil and dust the loaf pan/cupcake molds with flour.

• Whisk the oil, milk, vanilla, and sugar in a medium bowl. Add the egg and whisk well. Add the flour, salt, and baking powder and mix gently till the batter just about comes together. To the prepared bowl with the mashed banana, add the sour cream/Greek yogurt. Fold this in with the batter. Be careful not to overmix. Pour the batter into the prepared loaf pan, then pour the chocolate sauce evenly over the batter.

• Bake for 40 minutes at first, until a skewer inserted into the center comes out clean*. Increase time if needed. Turn off the heat and let the loaf rest inside the warm oven for 3 - 4 minutes. Cool it completely on a wire rack for 25 - 30 minutes prior to slicing.

*Note: This is a dense banana loaf, so the skewer might come out slightly wet when inserted all the way to the bottom of the cake. Check for a golden-brown cracked top and perform the skewer test again by inserting halfway down the cake height, to confirm that it’s baked well.