Cinnamon and Chocolate Banana Bread2019-07-01
- Yield : 12 muffins
- Cook Time : 20m
- Ready In : 15m
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- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 1 cup sugar
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
- 1/2 cup toasted walnut pieces
- 1 disk Mexican chocolate, chopped into small pieces
- 3/4 cup unbleached all-purpose flour
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 8 tablespoons (1 stick) unsalted butter
For the banana bread: Preheat the oven to 350 degrees F. Line a 12-count muffin tin with cupcake liners.
Sift the flour, baking soda and salt into a medium bowl. Whisk the vanilla and eggs together in a liquid measuring cup with a spout. Set aside.
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. Gradually pour in the egg mixture while beating; beat until incorporated. Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer. With a rubber spatula, fold in the flour mixture until just incorporated. Fold in the walnuts, then the Mexican chocolate.
For the cinnamon crumble topping: In a small bowl, mix together the flour, brown sugar and cinnamon. Cut in the butter with 2 knives until uniform.
Fill the cups of the muffin tin about halfway with the batter. Spoon the cinnamon crumble topping over the muffins, pressing it lightly into the batter. Bake until the topping is golden and a toothpick inserted in the center of the muffins comes out clean, 20 to 25 minutes. Let cool before serving. These muffins are great with a smear of butter.