Saturday, January 4, 2014

Banana-Chocolate Swirl Bread

On December 20th, my husband and I went to the nearby super market and bought 4 perfectly ripe bananas. We were leaving on a trip the next day, which involved a long flight. The bananas were supposed to be our breakfast/snack. The 21stdawned..oh actually it didn't, we were up by 3 because we had to be ready by 4. Anyway, long story short, we forgot the bananas at home. Fast forward 11 days: on our return flight, my husband and I were discussing the forgotten bananas and I said,"they'll be perfect for banana bread/muffins as long as they aren't spoiled." We come back home after an enjoyable trip and the bananas were right where we had left them: in a plastic cover on the dining table. And to my surprise, only one of them had a spoiled tip, the rest were perfectly edible! Because I had already pictured a banana bread in my head, I just had to make it. Here is an older version, minus the chocolate.
Whole wheat flour – 1 ½ cups
Baking powder – 1 ½ tsps
Honey – ½ cup (or to taste)
Milk – ¾ cup
Mashed bananas – 1 heaped cup
Fresh nutmeg powder – ½ tsp
Olive oil/cooking oil – 5 tbsps
Flax seeds - 2 tbsps (optional)
Cocoa powder 2 tbsps
A pinch of salt
Preheat the oven to 350oF.
Mix all the dry ingredients in a bowl (flour, baking powder, salt, flax seeds, and nutmeg).
Mix the wet ingredients (honey, oil, milk, and mashed bananas) in a separate bowl and fold into the dry mix.
Blend well. Pour half or slightly less than half the batter into a bowl and mix the cocoa powder: so now you have one plain batter and one dark brown batter. Pour the plain batter into a greased loaf pan. Pour the chocolate batter over it. Using a knife or skewer swirl the two batters together. The batter is slightly on the thicker side, so the swirls will not be perfect. Bake it for 30-35 minutes or until done. Slice and serve. Bon App├ętit.

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