Cinnamon And Chocolate Banana Bread
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
60
Spice
55
Sweetness
56
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Baking Soda1 tsp
Salt (fine)1 tsp
Pure Vanilla Extract2 large
Egg (at room temperature)1 cup
Sugar8 tbsps
Unsalted Butter (1 stick)1 cup
Walnut Pieces (toasted)1 cup
Brown Sugar (packed)1 tbsp
Ground CinnamonDirections:
1
For the banana bread: Preheat the oven to 350 degrees F
2
Line a 12-count muffin tin with cupcake liners
3
Sift the flour, baking soda and salt into a medium bowl
4
Whisk the vanilla and eggs together in a liquid measuring cup with a spout
5
Set aside
6
In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the sugar and butter until light and fluffy
7
Gradually pour in the egg mixture while beating; beat until incorporated
8
Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer
9
With a rubber spatula, fold in the flour mixture until just incorporated
10
Fold in the walnuts, then the Mexican chocolate
11
For the cinnamon crumble topping: In a small bowl, mix together the flour, brown sugar and cinnamon
12
Cut in the butter with 2 knives until uniform
13
Fill the cups of the muffin tin about halfway with the batter
14
Spoon the cinnamon crumble topping over the muffins, pressing it lightly into the batter
15
Bake until the topping is golden and a toothpick inserted in the center of the muffins comes out clean, 20 to 25 minutes
16
Let cool before serving
17
These muffins are great with a smear of butter