Nibby Banana Bread with Cinnamon Butter
Prep Time: 45 minutes
Cook Time: 55-60 minutes
We served this recipe from Chef Mary Butsch at the preview party for The Cincinnati Chocolate Festival. I love her trick of roasting the bananas. Slather up slices with Cinnamon Butter for a really delicious treat.
Position a rack in the middle of the oven and preheat the oven to 350°F. Generously butter a 9- by 5- by 3-inch loaf pan.
Place the bananas on a baking sheet and roast for 30 minutes. When the bananas are cool enough to handle, cut a lengthwise slit in each one, discard any strings, and transfer the pulp to a bowl. Mash the bananas with a fork. Let the puree cool to room temperature.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
With an electric mixer on medium-high speed, beat the butter and sugar in a large deep bowl for about 3 minutes, until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the banana puree until combined well; the mixture may look curdled. Beat in the sour cream. Reduce the speed to low and beat in the flour mixture in 3 batches. Stir in the nibs with a rubber spatula just until combined well. Transfer the batter to the pan and smooth the top with a rubber spatula.
Bake for 55 to 60 minutes, or until a wooden pick inserted in the center comes out clean and the bread is dark golden brown. Let cool on a wire rack for 15 minutes. Remove from pan and cool ten more minutes. Serve cut into thick slices.
Combine all ingredients; serve at room temperature.
3 ripe medium bananas, not peeled and with their stems intact
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1/4 cup sour cream
1/2 cup Scharffen Berger cacao nibs
2 sticks butter, softened
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
to you by Amy Tobin
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