One of the top chef’s from the Venetian Hotel in Las Vegas, Oliver Dubreuil shares one of his best recipes.
THE VENETIAN’S OLIVIER DUBREUIL SHARES HIS BANANA WALNUT POUND CAKE RECIPE
Wanting to bring some comfort and joy to others during this hard time, chef Olivier Dubreuil, vice president of culinary operations at The Venetian, created a make-at-home kit for one of his family favorite recipes, banana walnut pound cake, included all the ingredients, and sent them off to his team members as a thank you during the COVID-19 shutdown.
“We hoped this kit would provide a bit of comfort during such an uncertain time,” the chef said in a statement. “To me, the smell of freshly baked cake brings up feelings of love. It brings us back to our childhood.”
1 1/2 cups granulated sugar
1 1/2 cups flour
1 cup softened butter
2 teaspoons baking powder
2 teaspoons salt
3 tablespoon vanilla extract
1 cup walnuts or chocolate chips (or both)
2 fresh eggs
4 peeled bananas
Mix together the butter, sugar, and vanilla extract
Add eggs and mix until smooth
Add whole bananas and mix until mashed
Finish by adding the rest of the ingredients and mix together
Pour mixture into a standard loaf pan covered with parchment paper
Bake 45 minutes at 350 degrees until a golden color (time may lightly vary due to oven calibration)
The darker the bananas, the more flavor you will get.