Monday, October 12, 2009
Chocolate Banana Bread
This is a loaf of banana bread I made yesterday. It's brown because it's chocolate banana bread. OK - the real name of the recipe is Whole Wheat Chocolate Banana Bread but don't let the whole wheat part put you off (it almost made me not want to make it).
The great thing about this recipe is that the addition of cocoa masks the sometimes overwhelming flavor of the whole wheat flour. I love whole wheat in bread but not always so keen about it in my baked goods. With this recipe you get the best of both worlds; you feel like you are eating a treat (which you most definitely are) as well as getting a little bit of some healthy whole grains. I also liked the fact that there isn't much oil - only 1 T and the sugar, at 3/4 of a cup, wasn't terrible either.
I modified the recipe as follows: used Rice milk instead of skim milk for my milk allergic son, used 1/2 white flour and 1/2 wheat (I was a little nervous to go all the way and use 100% wheat flour) but next time I will try and increase the ratio of wheat to white flour. And I only used 3/4 t of nutmeg instead of a full teaspoon. Nutmeg can be such a strong spice; even at the reduced amount it still came through loud and clear.
Hubby proclaimed this banana bread "perfect" in its current state and told me not to change anything. I can't get any better compliment than that.