So, I have been trying to eat more fruit lately. With my job, I am often on the run, so bananas are a good fruit for my life. Unfortunately, I don’t really like bananas all that much. I am trying to train myself to like them, but there is something about the texture and the flavor that I just don’t really like. Bananas, like oranges, ruin the integrity of any fruit salad and get all squishy and gross. But alas, I am trying to get on the banana boat (see what I did there?).
I recently went to visit my mom in New Orleans, and I had a few bananas left. Needless to say, when I got back to Chicago, the bananas were super ripe. Thus I decided to make my first ever banana bread (I think I am coming around to this whole banana thing).
Like all my recipes, I did my research. I started with America’s Test Kitchen, Good to the Grain cookbook, and Epicurious. I merged a couple of recipes and came up with the following. The buttermilk replaces the oil. I used low fat buttermilk, and it gives it a lovely flavor.
Ingredients
2 large eggs (free-range, always go free-range)
3/4 cup sugar
3 medium ripe bananas, smashed, about 1 cup
1/3 cup low-fat buttermilk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 3/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
¼ teaspoon salt
¾ cup dark chocolate chips (I used mini)
¾ cup walnuts, plus ¼ to top roasted and chopped
