INGREDIENTS

• 1/3 cup unsalted butter; at room temp. plus more for greasing the pan
• 1 cup all-purpose flour
• 1 tspn. baking powder
• 1 tspn. baking soda
• ¼ cup honey
• ½ cup light brown sugar
• ½ tspn. ground cinnamon
• ½ tspn. salt
• 1 cup baby bananas; roughly mashed
• ½ tspn. vanilla
• 1 large egg
• ½ cup plain, whole milk yogurt or sour cream
• 1 cup semisweet chocolate chips (optional)

INSTRUCTIONS

Preheat oven to 350°F. Lightly butter an 8½ x 4½ inch loaf pan and set aside. Sift together the flour, baking soda, and baking powder and set aside. Put the butter, honey, sugar, cinnamon, and salt in the bowl and beat the mixture on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl and add the bananas and vanilla, beating on medium speed until the mixture looks broken or lumpy, about 1 minute. The bananas should be smashed, with a few small chunks remaining. Turn the speed to medium-low and beat in the egg until incorporated. Turn the speed to low and gradually add the sifted flour mixture, mixing just until no traces of flour remain. Add the yogurt and mix until the batter has only a few remaining white streaks. Be sure to avoid over mixing. Gently fold in the chocolate, if desired. Transfer the batter to the pan. Bake in the center of the oven until a tester comes out clean, about 45 minutes. Cool the cake in the pan on a rack for 5 minutes, then unmold and cool completely on the rack.

Posted in Chef-Inspired Recipes