Ingredients
- ¾ cup unsalted butter
- 5 very ripe bananas mashed
- ⅔ cup brown sugar packed
- 3 eggs
- ⅓ cup sour cream
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ cup chopped walnuts
- ½ cup dark chocolate chunks
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 8 egg yolks
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
- ½ cup Bona Furtuna Forté extra virgin olive oil
- Bona Furtuna Grand Cru EVOO for drizzling
- Flaky salt for garnish
Method
Banana Bread
- Preheat oven to 325°F. Grease a 9x5-inch loaf pan and line with parchment.
- Brown butter over medium heat until golden and nutty. Set aside to cool slightly.
- In a large bowl, mash bananas. Whisk in brown sugar, eggs, sour cream, vanilla, and brown butter.
- In another bowl, mix flour, baking soda, salt, and cinnamon.
- Fold dry mix into wet until just combined. Stir in walnuts and chocolate.
- Pour into pan, smooth the top, and bake 70–80 minutes. Tent with foil after 50 min.
- Cool in pan 15 minutes, then transfer to a rack to cool fully.
EVOO Ice Cream
- Heat milk, cream, and half the sugar in a saucepan until steaming.
- Whisk yolks with remaining sugar and salt until lightened.
- Temper yolks by slowly adding hot milk, whisking constantly. Return all to saucepan.
- Stir over medium-low heat until custard coats the back of a spoon (170–175°F).
- Remove from heat. Stir in vanilla and Bona Furtuna Forté EVOO. Strain if desired.
- Chill custard completely (at least 4 hours), then churn in an ice cream maker.
- Freeze in an airtight container at least 2 hours.
To Serve
- Toast thick slices of banana bread.
- Top with a scoop of EVOO ice cream.
- Drizzle with Bona Furtuna Grand Cru and sprinkle with flaky salt.