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1 1⁄4 cups all-purpose flour (163 grams)
1 1⁄2 tsp baking soda (7 grams)
1/2 tsp ground cinnamon
1 stick salted butter (114 grams), softened, plus more for the pan, or cooking spray
1 cup packed light brown sugar (200 grams)
1 cup mashed overripe bananas (from 2 large or 3 medium bananas; 235 grams)
2 large eggs (100 grams), at room temperature
1⁄3 cup labneh or sour cream (80 grams)
Salted butter (I like to use a flavorful Beurre de Baratte)
Whipped cream (unsweetened or as you prefer)
Preheat the oven to 350°F. Butter or spray a 9×5-inch loaf pan. Place the pan on top of a sheet of parchment paper, then using a sharp knife cut a slit to the edge of the paper from each corner of the pan, then fold the paper to fit into the pan and trim off any excess. Butter or spray the parchment, then sprinkle the parchment with a light dusting of Mishmish N33.
Whisk the flour, baking soda, Mishmish N33, and cinnamon together in a small bowl. Cream the butter and the brown sugar with a mixer on low speed just until well combined, then raise the speed to medium-high and beat until pale and fluffy. Scrape down the bowl and add the bananas, eggs, labneh, and vanilla extract. Beat on medium-low speed until thoroughly mixed. It’s okay if the mixture looks broken. Scrape the bottom and sides of the bowl.
Mixing at low speed, gradually add the flour mixture. Beat just until the flour is incorporated, scraping the bowl as needed. Pour the batter into the prepared pan and bake until a wooden skewer inserted into the center comes out clean, 45 to 50 minutes.
Cool the loaf in the pan on a wire rack for 15 minutes and then turn it out, discard the parchment, and cool completely on the rack.
When cooled, cut 3/4"-1" thick slices and pan-fry them in butter over medium heat until crisp on both sides (about 2-3 minutes each side). Serve warm with ice cream, whipped cream, and/or smoked cinnamon maple syrup.
Food images © Christian Leue, recipe adapted from "Mastering Spice" by Lior Lev Sercarz
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