Very ripe bananas, brown sugar and melted butter fill the kitchen with warmth as the loaf bakes: Comptoir du Cacao’s Plain Blond Chocolate Bar, white chocolate slowly caramelized to gold, folds in notes of buttery shortbread, toffee and caramel.
Serves 8 · 15 min + 55 min baking
Ingredients
- 1/3 cup (75 g) butter, melted, plus extra for the pan
- 3 very ripe bananas, mashed
- 2 eggs
- 1/2 cup (100 g) brown sugar
- 1 3/4 cups (220 g) flour
- 1 tsp baking soda
- A pinch of salt
- 1 Plain Blond Chocolate Bar (Comptoir du Cacao), 3.2 oz / 90 g, chopped
Method
- Preheat the oven to 350°F (180°C) and butter a 9 × 5-inch (23 × 13 cm) loaf pan.
- Mash 3 very ripe bananas and whisk in 2 eggs, 1/2 cup (100 g) brown sugar and 1/3 cup (75 g) melted butter.
- Stir in 1 3/4 cups (220 g) flour, 1 tsp baking soda and a pinch of salt, then fold in the Plain Blond chocolate bar (3.2 oz / 90 g), chopped.
- Pour into the pan and bake for 50 to 55 minutes, until a toothpick comes out clean.
- Let cool for 15 minutes before unmolding and slicing.
The star of this recipe: Plain Blond Chocolate Bar, by Comptoir du Cacao.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
