I love taking classic recipes and twisting them into a different form. This bread has the classic flavors of a banoffee pie, in a much more portable form. I gave the pastry chef at my protagonist’s bean-to-bar chocolate shop the same playfulness when it comes to flavor and form. Because she created this for a chocolate shop, I have her replacing the nuts you often see in banana bread with cacao nibs.
Heat oven to 350 degrees. Grease bottom only of 9x5 or 8x4 inch loaf pan. Set aside.
Place sugar and butter in the bowl of a stand mixer. Cream sugar and butter together until light and fluffy. Add the eggs, one at a time, mixing between each addition. Add the bananas, milk, dulce de leche and vanilla, then mix briefly, just until combined. Set aside.
In a small bowl, place the flour, graham cracker crumbs, cacao nibs, baking soda and salt. Whisk until well combined.
Add the flour mixture to the egg mixture. Stir with a wooden spoon just until the dry ingredients are moistened. Stir in the toffee bits. Pour batter into the prepared pan.
Bake for 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove. Cool completely on wire rack.
Wrap and store in the refrigerator.
Add one cup chocolate chips to make this chocolate chip banana bread.
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