Here’s a little something sweet for Valentine’s Day. Or any day.
I love visiting the closeout rack at my local market. It’s often filled with super bargains, plus things I would never think of buying (especially not at their original price!). The other night it turned out to be Heath® Milk Chocolate Toffee Bits. At their original $3.99 for 8 oz. / 226 g, they seemed extravagant, but at half off, I was fished in.
A few days earlier, the produce closeout rack offered eight bananas for 99 cents, so I bought $1.98 worth and let them go soft. The ones I can’t use immediately will be peeled, Ziplocked in groups of four, and deposited in the freezer so I always have pre-saddened, bread-ready bananas. [I could have used pre-frozen fruit this evening, but the newbies were crying out for use… and already at room temp.]
By and large, this is a pretty standard banana bread recipe, with the exception of the toffee bits and two other things: I subbed sour cream for my usual buttermilk, since I had the former and not the latter; and I added a couple of tablespoons of Guittard Cocoa Rouge, because I wanted to counteract the sweetness of the toffee and milk chocolate a smidgen. Feel free to employ your favourite existing banana bread recipe, substituting the toffee bits for nuts as an add-in; this was just another opportunity to help clean out the pantry. After baking, the chocolate toffee bits melt and recede into the background somewhat, which wasn’t what I had expected; they do, however, leave behind a subtle but distinct sweetness that meshes well with the bread.
This recipe was adapted from the Food Network’s “Classic Banana Bread” recipe.
Banana Bread with Chocolate Toffee Bits
Makes one 9″ x 5″ loaf
1¾ cups / 220 g all-purpose flour
1 8 oz. / 226 g package Heath® Milk Chocolate Toffee Bits
1 teaspoon / 4 g baking soda
1 teaspoon / 2.3 g ground cinnamon
2 teaspoons / 5 g unsweetened cocoa powder
1 teaspoon / 6 g salt
½ cup / 115 g melted unsalted butter
2 large eggs, lightly beaten
¼ cup / 60 g sour cream
½ cup / 100 g light brown sugar, lightly packed
1 tbsp. / 15 ml pure vanilla extract
4 soft, overripe medium bananas, mashed (about 1½ cups / 450 g)
Whisk dry ingredients (1-6, from the flour to the salt) together in a large bowl. In a separate bowl (I actually used a 4-cup Pyrex measuring cup), melt butter, whisk in eggs (making sure the butter has cooled enough so it doesn’t cook the eggs), stir in the sour cream, brown sugar, and vanilla, then add the bananas (you can mash them in the measuring cup). Fold the banana mix into the dry ingredients, but don’t overmix; you just want to moisten the flour. A few lumps are okay! Bake in a 350°F / 175°C oven for 45 minutes or until a toothpick or knife inserted in the center comes out clean. As the bride says, “There’s so much moisture in banana bread, it always takes longer than you think.”