Tag Archives: loaf

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!

 

Healthy(ish) Banana Bread and Subsequent Muffin Attempting

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
  • 2.5 cups mashed overripe bananas
  • 1/2 cup butter
  • 1 tbsp ground flax
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 c crushed pecan halves
  • 1 tbsp cacao powder

nanabread2As in most baking recipes, combine all the dry stuff in one bowl and mix the wet stuff in another after creaming butter and sugar. Add mashed up bananas to the wet stuff, then mix it all together. Well, do this with everything but the cacao powder. That’ll be for the mini-muffins you’ll make with the overbatter.  Bake in a 350° oven for 45-60m (until a butter knife comes out of the middle clean).  The whole grain cereal you’re using includes whole grain red wheat, rye, barley, oats and flaxseed (if you’d read the bag more thoroughly before baking you might not have added that extra flax, but oh(mega) well), and using whole wheat flour instead of all-purpose makes this banana bread feel more like breakfast without dampening the flavor (thank you, butter and sugar!). This bread came out more moist than many loaves I have before tasted, and earns 4 spoons for its combination of nutrients and flavor. What batter didn’t fit in my 7.5×3 loaf pan got mixed with some cacao powder and glopped into a mini-muffin pan. This needed to bake just as long as the loaf, but aren’t nearly as moist — just chewy. They only get 2 spoons, boo!