Orange-Banana Bread with Dark Chocolate and a Pecan Crust

In my pantry today:

  • 1 c whole wheat flour
  • 1 c Bob’s Red Mill 5 grain rolled hot cereal
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2.25 cups mashed overripe bananas
  • 1/2 cup butter
  • 3 tbsp ground flax
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 c crushed pecan halves
  • 1/2-2/3 c dark chocolate chips
  • 5 drops doTerra® wild orange essential oil

chocolate_orangeYou know those chocolate oranges you find all over the place during the holidays — the ones that give you a delicious reason during times of culturally heightened stresses to hit something other than a coworker/friend/uncle/stranger/wall? That kind of holiday spirit is the inspiration, without the insinuation of violence, for these little loaves.

To make the batter, start out by putting all of your dry ingredients in a bowlobbread
together and putting in another bowl the butter and brown sugar. Cream those latter two, then add the mashed bananas; mix. Add the beaten egg; mix. Fold in the dry ingredients and chocolate chips. For a final touch, carefully drop wild orange oil in carefully, tasting after each until your orangey desires are met. Pour into whatever size loaf pans you’d like and crunch pecan halves over the top, pressing pecans gently into the wet mix. Bake at 350° for an hour, or until an inserted butter knife comes out clean. I combat the guilt of a stick of butter with the knowledge that I’m also feeding people I love whole wheat flour, whole grain oats, barley, rye, double flax and triticale (absolutely none of which you can taste over the banana, orange, chocolate and pecans). 5 spoons!

 

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One response to “Orange-Banana Bread with Dark Chocolate and a Pecan Crust

  1. Pingback: Time for a Gratitude Adjustment « Properly Referred to as "That Stupid Disease"

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