This <sexy> banana bread only has a sexy name because I couldn't think of any other way to grab your attention to the fact it showcases 3 kinds of bananas - chewy dried banana fruit, whole mashed super-ripe bananas and natural banana extract. The combination of these three ingredients heightens this otherwise old-fashioned recipe by boosting that banana flavor to new levels.
It made my fiancé do a little dance as he ate it, and my younger roommate said I was "sick for that".... which I think is a good thing judging by the giant smile on his face while he scrumped it down. (I made that up. I think scrumped should be a new word because you already KNOW exactly what it means! :)
Menage A Trois Banana Bread
by Chef Heather Mader
1/2 stick unsalted butter
1 cup natural cane sugar
3 extra ripe bananas, mashed
2-3 drops all-natural banana extract
2 tbsp all natural vanilla extract
1/2 tsp salt
1 tsp baking soda
1 1/4 cups unbleached flour (gluten free flour is fine)
4oz dried chewy dehydrated banana slices, pulsed in a food processor until minced (*SEE NOTE)
1/2 cup toasted walnuts, pecans, or nuts of your choice (optional)
Preheat oven to 350.
Cream together butter and sugar in a stand mixer. Add eggs and bananas and extracts and stir to combine. Mixture will look curdled don't worry, Add in salt, baking soda and flour and mix just until mixture comes together. Stir in chewy banana slices and nuts if using.
Spray a 9 1/2 x 5 loaf pan with cooking spray and scrape batter into pan. Bake on 350 for 48-60 minutes, depending on the size and moisture of your bananas. Test with a wooden pick and remove from oven only when it comes out with moist crumbs - not wet batter.
NOTE: If you can't find chewy banana slices, I think I would try the crunchy banana chips and rehydrate them in a little few tablespoons of hot water for the same effect.