The custard-like banana bread from Bon Temps is covered in burnt honey-white chocolate ganache.
Bon Temps Banana Bread½ cup plus 2 tablespoons unsalted butter, plus more for greasing½ vanilla bean, seeds scraped and reserved¾ cup Burnt Honey Ganache , optionalHeat the oven to 325 degrees. Grease a 9-by-5-inch loaf pan with butter and line the bottom and two long sides with parchment paper. Grease the paper, then dust the inside of the pan with flour to coat, knocking out any excess.
In the bowl of a stand mixer fitted with the paddle , beat the bananas on medium speed until liquefied, about 3 minutes . Reduce the mixer speed to low and pour in the sugar and salt, then continue mixing for 1 minute. Pour in the eggs, beating until smooth. While still mixing on low, spoon the dry ingredients into the batter, then pour in the melted butter in a slow stream.
Unmold the banana bread, and if you have the patience, wrap completely in plastic wrap and let stand at least 8 hours or overnight before serving to improve the texture and flavor. If glazing the bread, pour the warm ganache slowly over the cooled loaf. Sprinkle with banana chips and let stand until the ganache is firm before serving.The banana bread will keep, wrapped tightly in plastic wrap, in the refrigerator for up to 10 days, or in the freezer for up to 2 months.10 minutes. Makes 2 cups.
Remove the pan from the heat and slowly pour in the cream; be careful — it will bubble and steam. Slowly stir the cream until the honey dissolves, then stir in the remaining 1 tablespoon honey and the salt until dissolved. Return the pan to medium heat and cook until it just begins to bubble at the edges.
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