I've fiddled with cacao nibs in the past, but never really found an application that works well. In ice cream and yogurt I find them too hard, like eating the shell of a nut. Other times they seem too bitter and unbalanced. I don't even really like them in chocolate bars, as they interrupt the smooth texture. So I can't say why I decided to try them again, but when a friend said he tried banana bread with cacao nibs at a local specialty store, it seemed like a really smart idea.