Double Chocolate Banana Bread

Steps

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1. 1
   Make a quick caramel with raw sugar, vanilla, and butter, then pour it into the bottom of a Pullman loaf pan.
   ▶ ≈0:09
2. 2
   Combine firm yellow bananas, ripe bananas, and dried bananas to be precooked in the caramel, saving the trimmed scraps for later.
   ▶ ≈0:24
3. 3
   Cut each banana lengthwise and arrange them tightly on top of the caramel, then bake at 160°C (330°F) for 20 minutes. Let cool completely and refrigerate.
   ▶ ≈0:45
4. 4
   Lightly toast the crushed walnuts and pistachios.
   ▶ ≈1:10
5. 5
   Blend thawed ripe bananas, the reserved banana scraps, dried bananas, sugar, and a splash of dark rum into a smooth puree.
   ▶ ≈1:19
6. 6
   Cream very soft (not melted) butter with sugar until light and fluffy, which creates tiny air pockets for good structure.
   ▶ ≈1:33
7. 7
   Add the first egg and beat on high speed until light and fluffy.
   ▶ ≈2:08
8. 8
   Before adding the remaining eggs, mix in a quarter of the sifted dry ingredients (flour, baking soda, baking powder, and cocoa powder), then add the last egg and mix until combined.
   ▶ ≈2:14
9. 9
   Fold in the banana puree mixture along with the remaining dry powders, mixing until incorporated.
   ▶ ≈2:26
10. 10
    Finally, fold in the toasted nuts and couverture-grade chocolate discs to finish the batter.
    ▶ ≈2:43
11. 11
    Generously grease the mold, pour in the batter, top with a greased sheet of parchment paper, cover with the lid, and bake for 1 hour 10 minutes.
    ▶ ≈2:50