CASHEW + CACAO NIBS BANANA BREAD

“Pinotte”
noun {from the English word peanut}
1. Colloquial term used in Québec for peanut
2. Affectionate nickname given to me by my mom
3. The name of my food blog

As I hope you already know, it’s Mother’s Day this weekend. Sadly, I live hours away from her now and I’ll be even further on Sunday, as I am on vacation in the westmost province of the country. But, if I was back home in Montreal, I would spend the day with her and bake this banana bread to thank her not only for giving birth to me, but also for being the super mom that she is. If you ever wonder why I chose my blog name, well now you know. It’s because she’s been calling me “ma petite pinotte” (my little peanut) for as far as I can remember. She’s had so much influence on the person that I am today and I wish you take the time on this special occasion to thank your mom for every thing she’s done for you.

Banana bread is one of those desserts that any kid who grew up in Quebec ate in their childhood. You don’t buy banana bread at the grocery store. You just buy way too many bananas so that you have an excuse to make some at home. And you eat it still warm from the oven, slathered in butter. Now, I know that there are a gajillion recipes all over the world to make it and they are all different from one another. But can there really be too many recipes for banana bread? I do not think so…

CASHEW + CACAO NIBS BANANA BREAD
8 slices

INGREDIENTS

110 g (1/2 cup) unsalted butter
100 g (1/2 cup) raw cane or granulated sugar
60 ml (1/4 cup) maple syrup
1 tsp salt
2 large eggs
2 tsp vanilla extract
5 ripe bananas mashed by hand with a fork
125 g (1 cup) all-purpose flour
125 g (1 cup) whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 cup plain yogourt
3 tbsp cacao nibs
60 g (1/2 cup) chopped cashews

INSTRUCTIONS

Heat the oven to 350°F. Grease a loaf pan and cover with parchment paper to help remove the loaf from the pan once baked. Melt the butter in a small saucepan over medium heat and continue to cook for a few minutes until butter has clarified and the milk solids take on a brown colour. Remove the pan from the heat and transfer the butter into a big bowl so that it cools quicker. When the butter has reduced to room temperature, add the sugar, maple syrup, salt, eggs and vanilla and mix with a whisk. Add the rest of the ingredients and stir carefully with a spatula until the dry ingredients are just absorbed. Transfer the dough in the prepared loaf pan and bake for approximately an hour or until a toothpick inserted in the middle of the bread comes out clean. Even though you probably want to eat it right away, please wait 15 minutes to let it cool so that you don’t burn your tongue. It will keep tightly wrapped for 3 to 4 days at room temperature.

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ABOUT

Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.

  

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