Instructions:
To elevate Grandma’s Chocolate Banana Bread (Recipe Below) you can incorporate Banana Salted Caramel into the recipe or drizzled on top! (See Bottom)
Ingredients:
1. Ripe Del Monte® Bananas: 3 medium, mashed
2. All-purpose flour: 1 ¾ cups
3. Unsweetened cocoa powder: ¼ cup
4. Baking soda: 1 tsp
5. Salt: ¼ tsp
6. Butter: ½ cup (1 stick), melted
7. Sugar: ¾ cup
8. 2 tbp: Cinnamon
9. Egg: 1 large
10. Vanilla extract: 2 tsp
11. Semi-sweet chocolate chips: ½ cup
12. Optional: ¼ cup chopped walnuts or pecans for a crunchy texture
Instructions:
1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan orline it with parchment paper.
2. Mash the bananas: In a large bowl, mash the ripe bananas until smooth.
3. Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, bakingsoda, and salt.
4. Combine wet ingredients: Add the melted butter, sugar, egg, and vanilla extract to the mashed bananas. Stir until well combined.
5. Add dry ingredients: Gradually add the dry ingredients to the banana mixture and stir until just combined. Be careful not to overmix.
6. Fold in chocolate chips: Gently fold in the chocolate chips (and chopped nuts if using).
7. Bake: Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a
toothpick inserted into the center comes out clean.
8. Cool and serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Enjoy a slice of this rich and moist chocolate banana bread with a cup of tea or coffee—just like Grandma used to do!
Banana Salted Caramel Sauce:
Ingredients:
1. Sugar: ½ cup
2. Butter: 3 tbsp, unsalted
3. Heavy cream: ¼ cup
4. Ripe banana: ½ banana, mashed
5. Sea salt: ¼ tsp (or more, to taste)
Instructions:
1. Make the caramel: In a small saucepan over medium heat, melt the sugar, stirring
constantly. It will first clump up, then melt into a golden-brown liquid.
2. Add butter: Carefully add the butter and whisk until melted and combined.
3. Add cream and banana: Slowly pour in the heavy cream and mashed banana while
whisking. Be cautious, as the mixture will bubble up.
4. Salt: Stir in the sea salt and let the caramel cook for another minute, then remove from heat. Allow it to cool and thicken slightly.
5. Top banana cake with caramel: After the bread has cooled slightly, drizzle more Banana Salted Caramel on top before serving for an extra indulgent touch.
This caramel adds a rich, buttery, and slightly salty contrast to the moist chocolate banana bread, making it irresistibly decadent!