Blue Corn Banana “Butterfly" Bread
Ingredients (9x5 loaf pan)
250 grams blue cornbread dry mix
1/2 tsp ground cinnamon
1/8 tsp ground allspice
113g unsalted butter (softened)
75g brown sugar
2 large eggs (room temperature)
80g plain yogurt or sour cream (room temperature)
2 large bananas (mashed)
1 tsp vanilla extract
Instructions
Preheat oven to 350 degrees. Grease your loaf pan with butter.
Whisk the dry mix, cinnamon and allspice, set aside.
Using a handheld mixer, stand mixer (this can also be done by hand but will take a bit longer*) cream the butter and sugar until creamy, will take about 1-2 minutes.
Add eggs one at a time and beat after each one. Together, beat in bananas, yogurt and vanilla extract until well combined.
Using a wooden spoon or rubber spatula, fold in the dry ingredients in parts, adding just a small amount at a time and fulling combining before adding more.
Pour the batter into your greased loaf pan and bake for 30 minutes uncovered. Cover with foil and bake for another 30-35 minutes or until cooked through (toothpick test). The bread will sink in the center, don’t worry! This is “butterfly” aspect of the loaf, (if it doesn’t sink, also fine). The cornmeal is heavy and the cook is perfect so we’ve embraced the unique shape, reminds us of Alice in Wonderland :) The only important thing is that it is evenly cooked throughout.
Let bread cool outside of the baking pan for about an hour. Slice and serve with butter and a little flaky sea salt!
*Great resource from Food52 on how to cream butter and sugar by hand
