CHOCOLATE-chip Banana Bread (spiced!)
2 ripe bananas, mashed
1 tbsp lemon juice
¼ cup oil
¼ cup sugar
¼ cup applesauce
1 cup flour
1/3 cup wheat germ
¼ - ½ tsp garam masala (or cinnamon, allspice, pumpkin pie spice, etc)
¼ heaping tsp salt
¼ heaping tsp baking powder
¼ heaping tsp baking soda
1/3 cup CHOCOLATE-chips
Preheat oven to 375.
- Mash the bananas in a bowl until desired mushiness – I like mine kinda lumpy – and then stir in lemon juice, oil, sugar and applesauce.
- In a separate bowl combine all dry ingredients.
- Add the dry mixture to the wet and mix. Stir in CHOCOLATE-chips.
- 'Pour' into a lightly oiled loaf pan and bake for approx. 30 - 40 min. When toothpick comes out clean, you're done! De-pan and cool on rack, ideally.
I'm really into garam masala right now, partly because I have somehow acquired a ton of it (Santa likes to get me spices for Xmas) and partly because it adds a really nice depth of flavor to sweet things. It's more complex than cinnamon, with the heat of peppercorns and cumin along with the more traditional sweet-related flavors of cardamom, cloves and anise, among others. It's often used in Indian dishes, so if you don't have it on hand and you're interested, that's the go-to cuisine for using up the rest. Also good on oatmeal in place of cinnamon.
Another thing – I cut the original recipe by a third because it calls for 3 bananas and I only had two. That's why those measurements at the end are “heaping”; they were originally ½ tsp, which doesn't get cut by a third neatly. I sort of eye-balled it. It all worked out just peachy, except that it wasn't quite enough batter for my 9 ½ X 5 in. loaf pan. So I would either double the recipe or use a smaller pan if you want a loaf that doesn't look squat.
The bread is lighter and spongier than your average non-vegan variety, but it has a really nice flavor and once it cools completely it gains a lot of integrity. It also has CHOCOLATE - the only word I think one should ever be allowed to yell via typing.