Breakfast Banana Bread with Cardamon and Cacao Nibs
When our children were little, one of their favorite snacks was mini banana muffins studded with mini chocolate chips. We cannot count the number of them we have made! Well, this is the grown-up version and we guarantee they will be delighted with it. The smoky bitterness of the cacao nibs is a subtle foil to the sweetness of the bananas. This is actually better the second day (toasted with butter, of course) — if you can wait that long.
Breakfast Banana Bread with Cardamom and Cacao Nibs
2 very ripe bananas (approx. ¾ cup mashed)
2 extra large eggs
¾ cup plain runny yogurt or buttermilk
½ cup light and mild olive oil
2 cups plus 2 tbs. all-purpose flour
1 cup light brown sugar
1½ tsp. baking powder
1 tsp. baking soda
2 tsp. ground cardamom, or seeds from 1 tbs. cardamom pods, ground
½ cup cacao nibs
Heat the oven to 350°F. Line the center of a a standard 9 x 6½” loaf pan with parchment, then grease the sides.
Using a fork, place the bananas in a large bowl and mash. Using a mixer or wooden spoon, add the eggs, one at a time, then the yogurt or buttermilk and the olive oil; mix well. Combine the flour, sugar, baking powder, baking soda, and cardamom. Add to the bowl and beat until incorporated. Gently fold in the cacao nibs and spread in the prepared pan.
Bake for 45-50 minutes, or until a tester in the middle comes out clean. Leave to cool in the tin, then turn out.