Banana bread is a very convenient way to use up blackened bananas. This recipe for banana bread contains a high amount of whole grains, with chocolatey undertones and chopped nuts for complexity. It is a good bread for breakfast, with a dough that is not too moist or too dense, thanks to the combined efforts of the baking soda and sour cream.
♕.5 cup / 50g rye flour
♕.5 cup / 65g white flour
♕2 t / 9g baking soda
♕2 T / 11g cacao powder
♕3 T / 25g dark chocolate, chopped and/or shaved
♕1 cup / 200g turbinado sugar
♕.75 cup / 180mL milk
♕1 tsp / 5mL vanilla extract
♕.25 cup / 55g coconut oil
♕3 very ripe bananas
♕4T / 58g sour cream
♕Preheat oven to 375˚F /
♕Sift together flours, cacao powder, shaved chocolate, and baking soda. Add sugar and stir.
♕Mash bananas into a paste in a separate bowl.
♕Melt coconut oil and stir into bananas.
♕To banana mixture, incorporate milk, vanilla extract, eggs, and sour cream. Stir until
♕Chop hazelnuts roughly.
note: a mortar and pestle is ideal for this. Shoot for chunks the size of pebbles.
♕Once the oven is ready, quickly divide mixture into two standard (8' by 3' / 21cm by 8cm) pans.
♕Top with hazelnuts, and bake for 45 minutes.