Dark chocolate banana bread with cacao nibs

Recipe:

1 1/4 cup flour

1/4 cup cocoa powder (preferably dutch-processed, I used Valrhona)

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

115g unsalted butter, softened and cut into cubes

3/4 cup sugar

2 eggs

4 ripe medium bananas (separated)

1/2 cup sour cream

1 tsp vanilla extract

1 espresso shot (optional)

1/4 cup cacao nibs

 

1. Preheat oven to 180C/350F. Grease a 9x5 inch loaf tin and line the bottom with baking paper

2. Sift together flour, cocoa powder, baking soda, baking powder and salt into a medium bowl

3. In a bowl of a stand mixer, beat butter with a paddle attachment on medium speed, until creamy. Increase speed to medium high and gradually add sugar. Continue creaming the butter and sugar until mixture has lightened in colour and fluffy (about 5 min)

4. Beat in eggs, one at a time, scraping down side of bowl after each addition.

5. Mash 3 bananas coarsely with a fork or potato masher. Leave the remaining banana unmashed but slice it lengthwise down the middle.

6. Add in the 3 mashed bananas, vanilla extract and espresso shot if using. Beat until well-incorporated on medium speed

5. Add one third of the flour mixture, and beat in at low speed until just combined. Alternate adding each third of the flour mixture with half of the sour cream in two additions. Scrape down the side of the bowl.

6. Stir in the cacao nibs. Transfer the batter into the loaf pan and smooth the top with a spatula.

7. Place the two halves of the remaining banana on the top decoratively.

8. Bake in preheated oven for 45-50 minutes, or until the cake has well-risen and a toothpick inserted into the centre comes out clean.

9. Let cool completely before unmoulding

Done