Banana Nibby Bread
Recipe Copyright© 2006
Artisan Confections
This recipe is easy and delicious. It’s great for breakfast, tea, or
even dessert. The nibs offer an unusual twist. This recipe is based on a
classic by James Beard.
I N G R E D I E N T S
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter (1 stick)
1 cup granulated sugar
2 eggs
1 cup mashed very ripe bananas, about 2 to 3 depending on size
1/3 cup milk
1 teaspoon lemon juice
½ cup Scharffen Berger
Cacao Nibs
I
N S T R U C T I O N S
Preheat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan. Sift
together the flour, baking soda and salt. Cream the butter in the bowl
of an electric mixer with a paddle attachment until it is light in
color. Add the granulated sugar and beat until light and fluffy. Add the
eggs, one at a time. Next add the bananas and blend thoroughly.
Add the lemon juice to the milk. It may curdle slightly. Alternatively,
beginning and ending with the dry ingredients, add the flour mixture and
the milk to the batter. Fold in the nibs. Pour into the prepared loaf
pan.
Bake for 1 hour or until the bread springs back when lightly touched in
the middle.
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