This banana bread – it’s amazing, Instead of using a loaf pan, I couldn’t resist baking it in a bundt pan and because I love the flavor combination of lemon and brown sugar, I worked some brown (muscovado) sugar into the icing. The cake is made with a good amount of whole wheat flour, generously chocolate-studded, with a good zing of lemon in the cake itself, oh and the icing has it’s lemony goodness as well.
Lemony Olive Oil Banana Bread
1 cup / 5 oz / 140g whole wheat flour
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup / 4 oz / 115 g coarsely chopped bittersweet chocolate
1/3 cup / 80 ml extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups / 12 oz / 340 g mashed, VERY ripe bananas (~3 bananas)
1/4 cup / 60 ml plain, whole milk yogurt
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
For the glaze:
1/2 cup / 3 oz / 85 g sifted dark muscovado or dark brown sugar
1/2 cup / 2 oz / 55g confectioners’ sugar
4 teaspoons freshly squeezed lemon juice
Preheat the oven to 350° F, and place a rack in the center. Grease a 9- by 5- inch (23 x 13 cm) loaf pan, or equivalent.
In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.
In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 50 minutes. You want to get that beautiful color on the cake, but at the same time you don’t want to bake all the moisture out of it. So the minute you’re in that zone, pull it. Erring on the side of under-baking versus over.
Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.
Prep time: 10 min – Cook time: 50 min
It’s November, in the blink of an eye we’ll be celebrating Thanksgiving, wrapping holiday gifts and kissing at midnight……wait, WHAT? yup this is how fast this year is going.
Well, the only thing I can think to slow things down involves these healthy-ish Pumpkin Flax and Chocolate Muffins, a cup of tea, and a Healthy Food Magazine.
Yes folks, try to slow your day this weekend… sit, relax, eat a warm muffin and drink a cup of tea and read your favorite magazine.
I love the simplicity of these muffins, No mixer necessary. All you need is a few bowls, pureed pumpkin, and crunchy flax seeds.
Oh, and the muffins are moist and pumpkin-y. Perfect for the season.
Perfect perfect perfect with chocolate.
You have to balance out all of that whole wheat flour and flax with chocolate, right?
It’s all about balance.
Pumpkin, Flax and Chocolate Muffins
makes about 16 muffins
adapted from Cookie and Kate
1/2 cup vegetable oil
3/4 cup brown sugar
2 large eggs
1 cup pureed pumpkin
2 teaspoons pure vanilla extract
1 3/4 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon fresh ground nutmeg
1/2 cup flax seeds
1/4 cup buttermilk
3/4 cup dark chocolate chips
Place a rack in the center of the oven and preheat oven to 325 degrees F. Line a muffin tin with paper or foil liners and set aside.
In a large bowl, whisk together oil, brown sugar, eggs, pureed pumpkin, and vanilla extract.
In a medium bowl, whisk together flour, salt, baking soda, spices, and flax seeds.
Add the dry ingredients, all at once to the wet ingredients. Add the butter milk and fold together. When batter is almost completely mixed, fold in the chocolate chips.
Spoon batter into prepared pan. Fill muffin cups three quarters full. Bake for 15 to 17 minutes, or until a skewer inserted in the center of a muffin comes out clean. Let rest for at least 15 minutes before serving. Serve warm or at room temperature. Muffins will last, well wrapped at room temperature, for up to 3 days.
These muffins also freeze really well. Seal in a freezer-safe bag and store in the freezer. I like to eat these right from the freezer. It’s possible that I am not normal.