Banana Chocolate Cranberry Oat Bread
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
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)
Preheat the oven to 350ºF
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.
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.
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.
Add the whole wheat flour and mix (do not overmix).
Add the all-purpose flour and baking powder and mix again. Make sure to stop as soon as it comes together. Do not overmix!
Add the chocolate chunks, cranberries, walnuts and oats and fold gently by using a spatula.
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).
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.
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.
Other nuts and dried fruits may be used.
Replace butter with coconut oil for a completely dairy-free loaf.