Cocoa & Brown Butter Banana Bread
Cocoa & Brown Butter Banana BreaD
total time: 1 hour 30 minutes
ingredients
- 1 cup brown bananas, mashed
- ½ ripe banana, sliced for garnish (optional)
- 1 cup rapadura, or sugar of choice
- ½ cup Crème Fraîche
- ¼ cup butter
- ¼ cup brown butter
- 2 eggs
- ⅓ cup buttermilk
- 1 teaspoon vanilla
- 1 ¾ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 AlterEco Dark Salted Brown Butter Organic Chocolate bar; half melted, half roughly chopped
method
Preheat oven to 325°F and grease a 9x5 inch loaf pan with butter.
In a small saucepan, melt both butters. Remove from heat and transfer to a large mixing bowl with mashed banana, crème fraîche, rapadura, eggs, chopped chocolate, buttermilk, and vanilla. Stir until combined.
Add flour, baking soda, and salt, stirring by hand just until the dry ingredients are incorporated and there aren't any streaks of flour in the batter. It's important not to over mix.
Transfer half of the batter into your prepared baking pan, then drizzle with the melted chocolate. With a spatula, gently swirl the chocolate into the batter without completely mixing it in. Pour the rest of the banana batter over the chocolate layer. Arrange the sliced bananas on top.
Bake for 50 minutes, or until an inserted toothpick in the middle comes out clean (a few loose crumbs are okay, but no wet batter).
Allow to cool for 10 minutes before serving. Best served warm with cashew caramel sauce.
