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Banana Nibby Bread

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.

Makes one loaf

Ingredients

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

Method

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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