Nibby Banana Bread

Ingredients

• 3 ripe medium bananas, not peeled and with their stems intact
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1/2 cup SCHARFFEN BERGER cacao nibs

Directions

Position a rack in the middle of the oven and preheat the oven to 350°F. Generously butter a 9- by 5- by 3-inch loaf pan.

With a paring knife, pierce each banana 5 times, so they will not burst. Place the bananas on a baking sheet and roast for 45 minutes. When the bananas are cool enough to handle, cut a lengthwise slit in each one, discard any strings, and transfer the pulp to a bowl. Mash the bananas with a fork or a potato masher. Let the puree cool to room temperature.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

With an electric mixer on medium-high speed, beat the butter and sugar in a large deep bowl for about 3 minutes, until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the banana puree until combined well; the mixture may look curdled. Beat in the sour cream. Reduce the speed to low and beat in the flour mixture in 3 batches. Stir in the nibs with a rubber spatula just until combined well. Transfer the batter to the pan and smooth the top with a rubber spatula.

Bake for 55 to 60 minutes, or until a wooden pick inserted in the center comes out clean and the bread is dark golden brown. Let cool on a wire rack for 15 minutes. Run a table knife around the sides of the pan and invert the bread onto the rack. Turn right side up to cool completely. Serve cut into thick slices.