• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

This is my famous, tried-and-true, award-winning (not really, but it could be!) banana bread recipe, enhanced by Bitcoin Beans Proof of Work Cacao (La Reserva). I was convinced to buy a bar of it from Oshi, who swears by the stuff. I have zero regrets. I’ve been putting it in my coffee, smoothies, and now banana bread.

Unlike gooey chocolate chip banana bread, this has a subtler and more sophisticated taste. The cacao shavings are mixed directly into the batter, so you get the flavor and aroma in every bite. In my early experiments, I found one tablespoon is enough, but you can always add a little more to suit your preference.

Get some for yourself here: https://www.bitcoinbeans.co

I prefer to bake this in a silicone baking pan, which eliminates the need for extra shortening. If you use a metal pan, make sure to coat it well with butter or ghee so the bread pops out easily when it comes out of the oven.

I know it’s hard to resist, but you should let it cool for at least 30 minutes before you cut into it. Any sooner, and you will risk maintaining its structural integrity as it solidifies. You will most likely finish this within 2 days, and one day if you have a family, but to maintain the crunchy top, try not to store it covered.

§Details

• ⏲️ Prep time: 15 min
• 🍳 Cook time: 55-65 min
• 🍽️ Servings: 8-10

§Ingredients

• 1/2 cup unsalted butter, cut into chunks, plus more for pan (you can also use ghee)
• 1 cup packed light brown sugar
• 2 heaped cups mashed banana, from 4 large bananas - the mushier, the better
• 1/2 cup of Greek yogurt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon fine sea or table salt
• 1 heaped teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups all-purpose flour
• 2 tablespoons raw or turbinado sugar (on top)
• 1 tablespoon of shaved pure cacao, or a bit more if desired
• A few gratings of fresh nutmeg (optional)

§Directions

1. Heat oven to 350° F. Butter a 6-cup (9×5-inch) loaf pan. See note above for best results.
2. Melt butter in a large bowl and whisk in brown sugar until smooth, then stir in mashed banana.
3. Whisk in eggs and vanilla.
4. Sprinkle the surface of the batter evenly with salt, shaved cacao, cinnamon, nutmeg (if using), baking soda, and baking powder, and whisk until fully dispersed.
5. Add yogurt, and mix in thoroughly.
6. Add flour and stir until combined.
7. Scrape batter into prepared loaf pan, filling it just over 1/2-inch from the top rim.
8. Sprinkle the top of the batter with raw sugar.
9. Bake for 65 minutes, or a bit longer, until a toothpick inserted into the bread is batter-free.
10. Let cool in pan for at least 30 minutes before slicing.