½cupcoconut oilmelted (or canola/vegetable oil works too)
Salted butterfor serving
Brigadeiro Topping
1(14oz)can sweetened condensed milk
⅓cupheavy cream
3Tbspcocoa powdersifted
3Tbspunsalted butter
2tspvanilla extract
Pinchof kosher salt
Chocolate sprinklesfor topping
Instructions
Preheat oven to 350F. Grease a 9x5 inch loaf pan and line with parchment paper.
In a large bowl, whisk flour, baking powder, kosher salt, and cinnamon until combined. Set aside.
In a medium bowl, mash bananas (slightly chunky is good!). Add in both sugars and whisk to combine.
Add in eggs, vanilla, and oil and mix until just combined.
Pour wet ingredients into dry and mix until just combined. Don’t over mix!
Transfer batter to prepared loaf pan.
Bake for 50-60 minutes until a toothpick inserted in the center of the loaf comes out clean (a few moist crumbs are ok!).
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.***
While the loaf cools, prepare the Brigadeiro.
In a small sauce pan, add sweetened condensed milk, heavy cream, cocoa powder, butter, vanilla and salt. Cook over medium low heat, whisking/stirring constantly so it doesn’t burn, until everything is fully combined and the mixture is thickened, about 7-10 minutes. You want the mixture to be thick but still fluid.
Let cool for 15 minutes, stirring every now and then so that a skin doesn't form.
Pour slightly warm Brigadeiro over the cooled banana bread and garnish with chocolate sprinkles.
I like spreading my slice with a bit of salted butter!
Video
Notes
*If you are using fine salt, decrease this amount to ½ tsp. 1 tsp of kosher salt is not the same as 1 tsp of fine salt! **If you only have slightly ripe bananas, that aren't fully brown yet but still want to make the bread, you can bake them at 300F for about 20-40 minutes until deeply browned. Just fully cool them before using!***This banana bread is very tasty just as is without the topping as well :)