Banana Chocolate Cranberry Oat Bread

January 26, 2017

It's time for a new post and because it's winter time I decided to add a recipe that is conducive to our favourite winter activity: "NESTING". Eat this bread warm or room temperature, with a cup of coffee or some softened butter. This easy-to-make banana bread will be part of your winter repertoire. One thing I really like about this bread is that it's not too sweet, it's just right. Make, comment and enjoy! 

 

 

Yield: 1 loaf

 

Ingredients:

 

2 Tbsp                          Unsalted butter, softened

1/4 cup                         Light brown sugar

2 each                          Large eggs

2 each                          Ripe bananas

1 tsp                             Pure vanilla extract

3/4 cup                        Whole wheat flour

3/4 cup                        All-purpose flour, plus 1 Tbsp

2 tsp                             Baking powder

1/2 cup                        Dark chocolate chunks (chocolate chips may be used)

1/4 cup                        Dried cranberries

1/4 cup                        Walnuts, chopped

1/3 cup                        Steel-cut oats, plus 1/2 tsp for sprinkling (whole oats may be used)

 

 

Method:

 

  1. Preheat the oven to 350ºF

  2. In a mixing bowl (glass, ceramic or stainless steel) cream the softened butter with the sugar using an electric mixer. Scrape the sides if needed using a spatula.

  3. Incorporate the eggs one at a time until well combined.  I recommend breaking the eggs into a bowl before incorporating to avoid shells going into the mix.

  4. Add the ripe bananas broken into pieces and the vanilla and mix. The mixture might not look well combined, but it will after the next step.

  5. Add the whole wheat flour and mix (do not overmix).

  6. Add the all-purpose flour and baking powder and mix again. Make sure to stop as soon as it comes together. Do not overmix!

  7. Add the chocolate chunks, cranberries, walnuts and oats and fold gently by using a spatula.

  8. Pour the mixture into a standard (8.5x4.5x2.5 inch) prepared loaf pan (prepare it by brushing or spraying some oil and dusting with flour).

  9. Bake in the oven for 40 to 45 minutes, or until an inserted skewer or toothpick comes out clean. Try inserting it deep in the middle of the loaf to check.

  10. Remove from the oven. Leave in the pan for a few minutes before lifting out and leaving to cool on a wire rack. The loaf will stay at its best for 2-3 days when stored in an airtight container and/or wrapped in plastic.

 

 

Notes:

 

  • Other nuts and dried fruits may be used.

  • Replace butter with coconut oil for a completely dairy-free loaf.

 

 

 

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#1 

Prep, cut and measure ingredients before you start cooking to ease the process.  Organization is key and lists are your friends.

 

#2

Put a dish towel or a damp paper towel under your cutting board to keep it from slipping and moving around.

 

#3

Grate garlic and ginger with a microplane instead of mincing them with a knife.

 

#4

"Clean as you go" so you are not overwhelmed when you are done.  Find those down moments to wash utensils, pots & pans, and wipe counters, so you can enjoy your food and not have to clean all at the end.

 

#5

Use fresh herbs at the end of the cooking process to add freshness and flavour to the dish, but add dry herbs at the beginning to extract the most flavour possible.

 

#6

Season in layers...  this means to add a little salt and pepper every time you add a new ingredient to the pot/pan.  This will ensure all your ingredients are well seasoned and you will just have to adjust seasoning at the end.

 

#7

Recipes are just guidelines.  Feel free replacing ingredients with similar ones you like.  And remember, time and temperatures may vary according to sizes of the food and your appliances.

 

ABE'S COOKING TIPS & POINTERS

© 2016 by Abraham Wornovitzky for On My Table Today