Recipe: Toffee Banana Bread

A slice of Toffee Banana Bread and a mini loaf!

3 cups flour

½ tsp salt
1½ tsp baking soda
1 cup sugar
½ cup unsalted butter (preferably room temperature) 
1/4 cup Disarono (amaretto)
2 eggs
1/2 cup heavy cream
1 tbsp nutmeg
1 tsp cinnamon
5 - 6 very ripe bananas
1 cup crushed toffee bits 

Preheat oven to 400 degrees. Butter two loaf pans, or one larger pan. 

Mash the bananas in a large bowl. Add half of the flour and all of the sugar. Then mix in heavy cream, disarono,  butter and eggs. Continue to mix and incorporate the rest of the flour, the baking soda, nutmeg, cinnamon and salt. Once smooth fold in the toffee bits. 

Pour into the pan(s) and bake for around a half hour. Stick a toothpick in, when it comes out clean the bread is ready. 

I had to lower the temperature to 350° when the was almost done. The outside had browned nicely but the inside needed a little more time. And once the oven was off, I let the bread sit inside while it cooled down, ensuring the perfect cook time. 

Note: the bread itself doesn't need frosting, but would probably be delicious with a light glaze!

-Raspberry Truffle

Recipe: Chocolate Chip Banana Muffins

3 cups flour

½ tsp salt
1½ tsp baking powder
1½ tsp baking soda
1 cup sugar (+ 1/2 cup to taste)
½ cup unsalted butter
2 eggs
1 cup heavy cream
5 - 6 very ripe bananas
1 1/4 cup chocolate chips 

Preheat oven to 350 degrees. Prepare two muffin pans with cupcake liners.

Sift or whisk flour, salt, baking powder and baking soda. In a separate bowl, mash the bananas and then cream with the sugar and butter. Mix in the eggs one at a time and then add the cream slowly.

Add dry ingredients to the egg mixture until incorporated. Mix in the chocolate chips. Fill each muffin tin 3/4 full.

Bake muffins for about 18 minutes or until an inserted toothpick comes out clean.

-Raspberry Truffle