It’s actually Banana Walnut Bread with Dark Chocolate (thanks Dawn). This is the third time I’ve baked this banana bread within two weeks. The first time I made it, the banana bread was falling apart when I sliced it. I think I was too excited to slice it I forgot I have to let it cool down completely. Actually, it wasn’t bad at all. I just allowed the rest of the bread to cool down. But I don’t think I have the camera at that time. The second time, the camera battery ran out in the middle of my preparation. Since I already have my butter melted, the bananas mashed and my dried ingredients combined, I decided to proceed anyway. I could smell the sweet smelling aroma of cinnamon and banana from the other room and after the baking time, I did allow it to cool down. I’m good in waiting. I’ve been waiting my whole life. So, I waited, waited and waited and the banana bread was almost perfect if only I waited just a little bit longer. It was still very warm on the inside. So, let it cool in the pan completely before removing from the pan.
So, here it is again, after making it the third time, and voila, my banana walnut bread. But this time, I have help from my 5-year old nephew Joshua who started to love baking. So, while the banana is in the oven, he kept on asking me “Is the banana bread ready yet?” Even after the cooling process, he would ask the same question over and over again. “Is the banana bread ready yet?” “No.” “Is the banana bread ready yet?” “No.” “Is the banana bread ready yet?” “No.” I think you can relate.
I substituted two ingredients: the flour and the sugar. Although my goal is not to increase the fiber content and reduce the sugar of a baked item, it is still a good idea. I just find that using whole wheat pastry flour and deep-colored, caramel-like muscovado sugar gives this banana bread a more flavorful and aromatic result. And let’s face it, we do have a widespread of diabetic people all over the world and they are increasing every year. My twelve year old nephew has a sweet tooth (isn’t everybody?) and he serves this banana bread with condensed milk. Well, it’s not as sweet as compared to other banana bread but its sweet enough to satisfy your sugar cravings and enough glucose to reach your brain. But I do have a confession to make. I did have a donut and a coffee bun yesterday afternoon. Well, someone bought it for me so I accepted it. And that someone is my mom. Sometimes I wonder if I’m the only holistic nutritionist who eats this way. Besides, I’m not allowed to have my own private practice here as being a Registered Holistic Nutritionist approved by a Canadian school is not regulated in the Philippines. But, if I am living in Canada, then I could practice. But I know I need to be a living example to other people too.
For the walnuts, I made an effort to remove the skin after roasting it but you don’t have to do it. I find the papery-skin, most especially the thicker ones to be disturbing. I gently rubbed it off with my fingers that were easy to peel but just left the other walnut skin that doesn’t want to come off.
Do you know anyone who doesn’t like chocolate? I think I do. I just can’t remember the person. It’s good with or without the chocolate but I don’t think it’s the same without it. I didn’t include chocolate when I first submitted this recipe to Rouxbe Online Cooking School. I’m using dark chocolate bar for this recipe. I added about 75-100 grams. You can use semi-sweet chocolate chips but I always like using dark. Seventy percent cocoa solids is good enough instead of the really bitter ninety percent from Madagascar.
The recipe states 1/2 cup yogurt but yesterday I used about 3/4 cup just because I'm using a different brand of whole wheat pastry flour with a higher protein content. It would still do well with 1/2 cup but I wanted a moist result.
Well, my nephew had his banana bread on the same day. It was worth the wait for him most especially with chocolates added to it and before he left, he asked me if we could bake a chocolate cake one of these days.
Here’s the recipe for the Banana Walnut Bread. Enjoy.