banana bread
ingredients:
4 banana’s (medium size)
1/2 cup butter (grass-fed, please)
3/4 cup coconut sugar
2 eggs
1½ cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans
1 cup dark chocolate
1-2 teaspoons cinnamon
4 teaspoons cane sugar (optional, but not really)
Okay, I’m just going to say it right out of the gate, this banana bread combination is perfect. Toasted pecans, dark chocolate, a coarse sugar coating AND whipped caramelized pecan butter? I hope you are as obsessed with it as I am. Let’s begin.
Preheat your oven to 350 degrees and get a 9” x 5” loaf pan ready. Prep your pan by lining it with a thin coating of butter and cane sugar (about 2 teaspoons).
Begin by creaming the butter and coconut sugar together with a mixer. In a separate bowl, mash up the bananas. Once butter and coconut sugar is properly creamed, add mashed up bananas and eggs – mix again.
Add in your flour, baking soda and salt – mix.
In a stovetop pan, turn the heat to medium and toss in your pecans, lightly toast them and then chop them up. Add to your banana bread batter. Chop dark chocolate and add to batter as well (you can never have enough chocolate). Mix.
Once everything is mixed, gently fold in your cinnamon and then scoop into your loaf pan, you’ll want to fill it about 3/4th’s of the way and then sprinkle the remaining 2 teaspoons of cane sugar on the top to give your loaf a nice candied crust once cooked.
Stick your loaf into the oven and cook for about 55-60 minutes or until a toothpick comes out clean.
Once cooked, remove from the oven and let sit for at least 15 minutes before removing from the pan.
While you wait, prepare your whipped caramelized pecan butter and enjoy!!!
Whipped Caramelized Pecan Butter:
1/2 cup butter
1/4 - 1/2 cup caramelized pecans **refer to my caramelized nuts recipe
Place your butter and caramelized pecans in a food processor and blend until you get a whipped consistency.
Add a generous amount to your slice of banana bread and let me know what you think <3