Chocolate & Brown Butter Banana Bread
Get creative with those overly ripe bananas sitting on the counter. Bananas and chocolate come together in a swirl of slightly-sweet gooey bread that is not only easy to make, but so decadently delicious.
3/4 cup Alter Eco Mascobado Cane Sugar
4 medium, very ripe bananas
1 TBS milk
1 tsp vanilla extract
1/2 cup butter
1/8 tsp fine sea salt
1 1/2 cups spelt flour
1 tsp baking soda
1 tsp baking powder
Mascobado Caramel Sauce:
1 cup Mascobado Cane Sugar
½ cup water
6 TBS butter, cubed
½ cup heavy cream
½ tsp sea salt
Preheat oven to 350 degrees F.
Grease loaf pan with butter. Melt chocolate bar in a pan on low heat, or in a double boiler.
In a large mixing bowl, combine spelt flour, baking soda, baking powder and salt.
In a separate bowl, cream together butter and sugar until light and fluffy. Beat eggs into butter and sugar mixture, one at a time. Add vanilla extract and mashed bananas. Beat until fully incorporated. Add banana mixture to flour mixture and slowly stir in milk until batter forms. Fold in melted chocolate bar. Transfer batter to prepared loaf pan.
Bake 55-65 minutes, or until toothpick inserted into the middle comes out clean.
Cool loaf in pan for 10-15 minutes before transferring to cooling rack. Cool completely before slicing.
Salted Mascobado Caramel Sauce
Spread sugar in a large skillet or saucepan. Pour water over sugar and heat over medium-heat, swirling the pan very gently. (Just enough to moisten the sugar evenly with the water). As the sugar begins to cook, swirl the pan to ensure all sugar is melting. Continue cooking until sugar becomes dark brown, and just starts to smoke. Remove from heat.
Whisk in cubes of butter until completely melted. Gradually whisk in cream, continually stirring until sauce is smooth. Tip: If spots of sugar still remain at the bottom of your pan, loosen with a spoon and return to low heat until completely melted.
Let cool. Drizzle over warm banana bread.
Sauce will keep in the refrigerator for up to 2 weeks.