Thursday, March 21, 2013

Chocolatey Banana Bread

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.


1 cup / 120g whole wheat flour
.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
2 eggs
4T / 58g sour cream
10 hazelnuts


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.

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