Take a tasty banana bread recipe enhanced with brown sugar. Add some chopped bittersweet chocolate. Add some granola crunch. Bake to a lovely golden brown. Slice, enjoy! Repeat as often as necessary.
Note: This recipe is easily doubled. Make two, give one away, or tuck it into the freezer as a treat for another day.
Note: An easy way to get enough bananas for bread is to save any you have on your counter that get overly brown in a bag in the freezer. Peel them, and tuck them away until you have enough for your recipe. When you have enough, pull the bag out an hour before you're ready to bake, and they will have softened enough to be ready for your mixing.
Caramelly Banana Crunch Bread
Yield: 1 9x5 loaf
Ingredients
1/2 cup (1 stick) unsalted butter, very soft but not melted
1 2/3 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon fine salt
1/2 cup brown or dark brown sugar
2 large eggs room temperature
1 1/2 cups mashed overripe bananas (3 to 4)
2 tablespoons greek yogurt or sour cream
1 teaspoon vanilla extract
6 ounces bittersweet chocolate chopped
3/4 cup favorite granola
Directions
Preheat oven to 350 degrees.
Butter and flour a 5-by-9-inch loaf pan, or line with parchment paper. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In a large bowl, whisk together butter and sugar on medium-high until well-combined, 3 minutes. Add eggs, one at a time, whisking well after each addition, then add mashed bananas, yogurt, and vanilla. Using a rubber spatula, stir in flour mixture until mostly combined. Add chocolate.
Pour 1/2 batter into the prepared pan. Spread evenly along bottom of pan and smooth the top. Sprinkle with 1/2 the granola. Add the rest of the batter, and sprinkle with the remaining granola. Bake until a skewer inserted in center of loaf comes out clean, 50 to 60 minutes. Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack.
Enjoy!
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