Bon Temps Banana Bread Recipe - Los Angeles Times

Name: Bon Temps Banana Bread Recipe - Los Angeles Times
Ingredients: ½ cup plus 2 tablespoons unsalted butter, plus more for greasing; 1 cup all-purpose flour, plus more for pan; 1 ½ teaspoons baking soda; ½ vanilla bean, seeds scraped and reserved; 1 ¼ pounds peeled very overripe bananas (6 to 8 small bananas); 1 cup granulated sugar; 1 teaspoon kosher salt; 2 large eggs, lightly beaten; ¾ cup Burnt Honey Ganache (see recipe; optional); Broken dried banana chips, for serving (optional); ¼ cup plus 1 tablespoon light honey, preferably clover; 2/3 cup heavy cream, at room temperature; 10 ½ ounces caramelized white chocolate, such as Valrhona’s Dulcey or plain white chocolate, finely chopped; 1 ½ tablespoons unsalted butter, at room temperature

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The proportion of banana in this decadent banana bread batter is higher than usual, so be prepared for a very tender crumb. Chef Lincoln Carson uses completely black, slightly fermented bananas, so...

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Ingredients

½ cup plus 2 tablespoons unsalted butter, plus more for greasing
1 cup all-purpose flour, plus more for pan
1 ½ teaspoons baking soda
½ vanilla bean, seeds scraped and reserved
1 ¼ pounds peeled very overripe bananas (6 to 8 small bananas)
1 cup granulated sugar
1 teaspoon kosher salt
2 large eggs, lightly beaten
¾ cup Burnt Honey Ganache (see recipe; optional)
Broken dried banana chips, for serving (optional)
¼ cup plus 1 tablespoon light honey, preferably clover
2/3 cup heavy cream, at room temperature
10 ½ ounces caramelized white chocolate, such as Valrhona’s Dulcey or plain white chocolate, finely chopped
1 ½ tablespoons unsalted butter, at room temperature