Saturday, May 2, 2009

banana bread with chocolate chips and almonds

I think I had about 8 bananas going brown the other day, which meant either I freeze them for later use or start mashing for goodies. Having a bit of spare time I decided to mash! A quick look through my books and I found a recipe I've been meaning to try. It called for whole wheat pastry flour, which I don't currently have, so I mixed 1 cup of whole wheat and 1 cup of all purpose. As well, I played with the fats and sweeteners to try and reduce some unwanted ingredients. The results were delicious and I made it extra bananay (can we make this a word) by using 5 bananas. For good measure I added a half cup of chocolate chips and sprinkled some slivered almonds on top.

banana bread with chocolate chips and almonds

wet ingredients
2 tbls applesauce
1 tbls vegetable oil
1 tsp vanilla
1/3 cup honey
2 tbls lemon juice
2 cups of mashed bananas

dry ingredients
1 cup whole wheat flour
1 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp table salt

1/2 cup of chocolate chips
sprinkling of slivered almonds

In separate bowls, combine the dry and wet ingredients.
Mix the wet into the dry until you see a few streaks of flour.
Mix in the chocolate chips until just combined.
Spray a 8 x 4 loaf pan with oil and pour in batter.
Bake for 60-70 minutes at 350 degrees.
Let it cool in the pan for 10 minutes before turning onto rack.

*like all quick breads, be careful not to over mix the batter - nobody likes a tough treat!


Anonymous said...

Can you even buy whole wheat pastry flour in Edmonton? I've been looking for a while and haven't had any luck. Haven't checked someplace like Planet Organic yet though.

Chris said...

I've only bought probably 5 bags in the last two years, and all but one of those I got at PO. The other, Bob's Red Mill, I don't remember where I got. :( It's definitely not the easiest to come by, but then I find a similar situation when looking for rye flour!

I tell you, there needs to be a flour revolution.

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