Pairs well with Double Chocolate Banana Bread
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Double Chocolate Banana Bread
22.5K views • 2mo ago
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A rich and moist double chocolate banana bread featuring caramelized bananas, a unique banana puree mixture, toasted nuts, and chocolate discs for a decadent flavor and texture.
01:30:00 total
Serves 8
medium
Cake Dessert
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Ingredients
- raw sugar - watch the video to see (for caramel)
- vanilla - watch the video to see (for caramel)
- butter - watch the video to see (for caramel and creaming, softened but not melted)
- yellow firm bananas - watch the video to see (for caramelized banana topping)
- ripe bananas - watch the video to see (for banana puree mixture)
- soft dried bananas - watch the video to see (for banana puree mixture)
- sugar - watch the video to see (for banana puree mixture)
- dark rum - watch the video to see (a splash for banana puree mixture)
- eggs - watch the video to see (used in creaming and batter)
- flour - watch the video to see (sifted, part of dry powders)
- baking soda - watch the video to see (part of dry powders)
- baking powder - watch the video to see (part of dry powders)
- cocoa powder - watch the video to see (part of dry powders)
- walnuts - watch the video to see (lightly toasted and crushed)
- pistachios - watch the video to see (lightly toasted and crushed)
- couverture grade chocolate discs - watch the video to see (for mixing into batter)
Instructions
- Make caramel: In a pan, combine raw sugar, vanilla, and butter to make a quick caramel. Pour the caramel into a Pullman loaf pan.
- Prepare bananas for caramelization: Cut yellow firm bananas lengthwise and arrange them tightly sideways on top of the caramel in the pan.
- Bake caramelized bananas: Bake the pan at 330°F (160°C) for 20 minutes. Let cool completely and refrigerate.
- Toast nuts: Lightly toast crushed walnuts and pistachios and set aside.
- Make banana puree mixture: Blend thawed ripe bananas, banana scraps, soft dried bananas, sugar, and a splash of dark rum until smooth.
- Cream butter and sugar: Cream very soft (not melted) butter with sugar until light and fluffy to create air pockets.
- Add eggs and dry ingredients: Add the first egg and beat on high speed until light and fluffy. Then add a quarter of the sifted dry powders (flour, baking soda, baking powder, cocoa powder). Add the remaining eggs and mix until combined.
- Combine banana puree and remaining dry powders: Incorporate the banana puree mixture and the remaining sifted powders into the batter.
- Add nuts and chocolate: Fold in the toasted nuts and couverture grade chocolate discs until evenly distributed.
- Prepare pan and bake: Generously grease the loaf pan and line with greased parchment paper. Pour the batter into the pan, cover with the lid, and bake at 330°F (160°C) for 1 hour and 10 minutes.
- Cool and serve: Let the bread cool completely before removing from the pan. Refrigerate if desired.
