SALTED CHOCOLATE BANANA BREAD

 

SALTED CHOCOLATE BANANA BREAD adapted from JET TILA
1/2 cup unsalted butter, at room temperature, plus additional for greasing
1 1/2 cups all-purpose flour 
1 tablespoon flaked sea salt, plus more for garnish 
1 teaspoon baking soda 
1/2 teaspoon QUALITY ground cinnamon 
1/8 teaspoon FRESH ground nutmeg 
1 cup sugar OR monkfruit 
1 1/4 cups smashed overripe bananas
1/3 cup currants 
1/2 cup sour cream 
2 LARGE eggs
2 teaspoons homemade rum vanilla extract (see recipe below) OR PURE vanilla extract 
3 1/2 ounces semisweet chocolate, roughly chopped 
1/3 cup finely chopped walnuts (OPTIONAL)

• Preheat the oven to 350°.
• Butter a 9-by-5-inch loaf pan.
• In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg until well combined. Set aside.
• In a small bowl soak the currants with the vanilla. Set aside.
• Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream together until fully combined.
• Add the bananas and mix another minute to make sure bananas are mashed thoroughly.
• Add the sour cream and eggs.
• Gradually add the flour mixture and mix until JUST combined. DO NOT OVER MIX!
• Melt the chopped chocolate over a double boiler or microwave it in a glass or plastic bowl in 30-second intervals, stirring between intervals so the chocolate does not burn. Allow the chocolate to cool slightly.
• In a medium bowl, mix 1 cup of the banana batter with the chocolate until well combined. Set aside.
• Pour the banana batter into the prepared pan.
• Pour the chocolate batter in the center of the batter and swirl throughout the batter with a spoon to create the marbling effect.
• Bake 50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
• Allow the loaf to cool in the pan for 5 minutes, then transfer it from the pan to a cooling rack to continue cooling to room temperature.
• Slice, sprinkle with flaked sea salt and a touch of chili powder.

Making your own vanilla extract is easy too.  Most recipes call for vodka, but I find flavored rums work really well to as do whiskeys. Just make sure to use a good qaulity brand for the smoothest flavor.

VANILLA EXTRACT
6 whole Vanilla Beans
1 cup QUALITY ALCOHOL (Rum is my favorite) of your choice

• Slice the vanilla beans in half lengthwise with scissors or a knife, leaving a bit intact at the end just to make it pretty. Cut the beans down to fit the height of your jar.
• Place beans in jar.
• Cover with alcohol.
• Screw the lid on tight or cork it and give it a good shake.
• Place in a cool, dark place for at least 2 months. The longer it sits, the stronger the flavor will be. Be sure and give the jar a shake every week or so.