Here’s another recipe. Yes, it has bananas too. I don’t know why my last three recipes here have all been made with bananas because I don’t even like them. I guess we’ve had a bunch around here. I’ll be taking this loaf of banana bread to my house church brunch tomorrow morning, if I’m well enough to go.
Normally I would make this recipe with walnuts, chocolate chips, and craisins. Today I was out of chocolate chips and craisins though so I kept with the walnuts and chopped up semi sweet baking chocolate instead of using chips.
Part of the reason I love this recipe is because it’s flavored with several spices. Cinnamon, ginger, cloves and nutmeg. What’s not to love? It’s especially nice in the fall. Is it just me or does baking with spices in the fall just seem right?
Okay, so the hardest part of making quick bread is waiting for it to cool before slicing. So, while waiting the best thing to do is to get out your Belgian chocolate and hazelnut spread, open it, stick a knife in, take the knife out and lick it. Next step, get out a clean knife for smoothing the spread onto your warm bread.
2 1/2 c. whole wheat flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger
1/4 c. molasses
1/3 c. honey (or a little less agave syrup)
1/2. butter, melted and cooled
1/8 c. oil
2 eggs, slightly beaten
1/4 c. buttermilk
1 c. mashed bananas
1/2 c. chopped nuts
1 c. cranberries
1 c. chocolate chips
Set oven to 325 degrees.
In a large bowl mix together the flour, baking powder, soda and spices.
In a separate bowl, mix together cooled butter, sweetener, molasses, oil, eggs and buttermilk. Add to the flour mixture and mix only until moist. Stir in bananas, nuts, cranberries, and chocolate chips. Don’t over-mix.
Pour into greased loaf pan(s).
Bake for 1 hr–1 hr. and 15 minutes.
Allow to cool in pan for 10 minutes before dumping out and cooling a little longer before slicing. Serve with hazelnut chocolate spread.