Sunday, March 13, 2011
When overripe bananas overflow the fruit bowl, it’s time to make banana bread.
While the texture and taste of fresh overripe bananas are preferable for banana bread, it’s perfectly fine to freeze bananas and thaw them for baking at a later time.
It’s possible to make any recipe healthier by maximizing the use of more nutritious ingredients and holding back those that are less beneficial, and this recipe holds true to that philosophy: It’s heavy on the mashed banana, and a little lighter on the butter.
I also use a few ‘secret’ ingredients, simple things that give this banana bread a unique taste:
1. A good strong dose of black coffee
2. Ground cloves
3. Callebaut semi-sweet chocolate.
The cloves add a spicy contrast that wake up the taste buds; it reminds me of the chili & chocolate combination. And frankly, everything’s better with coffee or Calllebaut chocolate.