Easy
Makes: 24 Yield
A grab-and-go treat full of Callebaut Gold chocolate caramel flavor that combines the classic banana bread with the indulgence of a banana cake kicked up a notch with Callebaut Salted Caramel CrispearlsA grab-and-go treat full of Callebaut Gold chocolate caramel flavor that combines the classic banana bread with the indulgence of a banana cake kicked up a notch with Callebaut Salted Caramel CrispearlsA grab-and-go treat full of Callebaut Gold chocolate caramel flavor that combines the classic banana bread with the indu...
- Shelf life:
- 3 Days
- Conservation:
- Ambient Temperature
Containing: 3 Components
Banana Bread Blondie
Ingredients: Banana Bread Blondie
-
345 gbutter
-
500 gsugar
-
171 geggs
-
92 gBoiron Banana Puree
-
10 gNielsen Massey Madagascar Bourbon Vanilla Extract
-
435 gAll purpose flour
-
10 gbaking powder
-
10 gKosher salt
Preparation: Banana Bread Blondie
- Grease one half-sheet tray and parchment paper then line the half-sheet tray with the parchment paper
- Thoroughly combine the butter and almond butter in the mixer using the paddle attachment
- Add the sugar to the combined butter and mix with a paddle attachment to cream the mixture until it is fully homogenized
- Gradually add the eggs, banana, and vanilla and mix until thoroughly combined.
- Sift the dry ingredients together then gradually add them to the creamed mixture, and mix well after each addition
- Finish by folding in chocolate.
- Spread the blondie batter evenly on the sheet tray.
- Bake at a temperature of 135°C (275°F) for approximately 25 to 30 minutes, or until a toothpick inserted in the middle come out clean.!
View tools
- Parchment paper
- Offset spatula
- Sheet Tray
- Bowl (s)
- Paddle attachment*
- Stand Mixer
- Tamis
- Rubber Spatula
Banana Ganache
Ingredients: Banana Ganache
-
160 gheavy cream
-
120 gbanana(s)
-
50 ginvert sugar
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1 piece(s)Nielsen Massey Madagascar Bourbon Vanilla Bean
-
50 gBanana Liqueur
Preparation: Banana Ganache
- Mash banana to a pulp
- In a small sauce pot heat cream, Inverted sugar, scraped vanilla bean seeds, and the very ripe banana then gradually pour over the Callebaut CW2 25.9% in 3 to 4 additions. Do not pour through a strainer, you want the banana pulp in the ganache.
- Add the Banana liqueur (Optional) and mix until fully emulsified
- Cool down to room temperature
View tools
- Immersion blender
- Bowl (s)
- Sauce pot
- Rubber Spatula
Assembly
Ingredients: Assembly
-
Banana Bread Blondie
-
Banana Ganache
Preparation: Assembly
- Spread the Banana Ganache over the cooled Banana Bread Blondies
- Portion into 60 mm x 60 mm squares
- Decorate with Callebaut Gold 30.4% pieces and Mona Lisa Bronze Shimmer Granellas
View tools
- Knife
- Offset spatula
- Cutting board
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