Its been cold. Not only outside but in my home too. Not as bad in the past but still. If one is wearing a hat all day and under 2-3 blankets just to get warm there is a problem. My body wants to put on insulation. I can’t believe how much I am craving the carbs right now. And it’s not even the good carbs. I want white flour and white sugar. Normally a hearty vegetable soup is on the menu or some delicious chilli, but not now. I want cookies, muffins, bread, and cake. I almost never bake because I know that is a weakness.
I have some theories as to why this is happening.
1. It’s cold and my body feels it and wants to put on insulation
2. I love Chocolate
3. Sugar is the quickest way for my body to get energy when it needs it.
4. Sugar also causes me to go into a coma like state where I want to sleep all day long under a blanket, thus conserving my energy
5. Baking turns on my oven and my oven makes my house warmer.
6. My Sister has been going through a stressful time and consequently I am stressed so I eat.
7. Have I mentioned I am cold.
8. My my go to comfort food is baked goods
Ok enough complaining. And lets get to the food. There is something great about banana bread, especially or singularly homemade banana bread. I don’t like most store bought banana bread. It tastes fake. Fake banana is gross. It starts off a little “sweet”, then you say “I think thats banana”, and then your like “nope, it not.” Then sadly that taste stays with you because there is some sort of oil that coats your mouth. Yuck.
So I stick to homemade banana bread. Even the Jessica Sienfeld cauliflower banana bread is better than factory bread. Today I have a proven winner. Bananas, chocolate and raspberries. Please note that this is not a low calorie version, but it does have whole ingredients (aside from the white flour and chocolate chips, cause I want white flour and chocolate chips right now ). It is seriously delicious and makes fantastic muffins.
Dark Chocolate Raspberry Banana Bread – adapted from a recipe found on food.com by licked_cupcake
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup organic coconut palm sugar
4 tablespoons softened butter
2 eggs (room temperature)
3 overripe bananas, mashed
1/3 cup sour cream
1 teaspoon vanilla extract
1 cup dark semisweet chocolate chunks (I prefer the Safeway select jumbo chips if making a loaf)
1 cup fresh or frozen raspberries
1 tablespoon flour
1. Preheat oven to 350°F Spray a 9×5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. Cut raspberries in half, then toss them with 1 tbsp flour. If frozen break them apart. Or if your lazy like me just leave it.
4. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don’t over-mix. Stir in the chocolate chunks and then gently stir in the raspberries.
5. Spoon the batter into the prepared pan. Bake for 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
Just note: I had my loaf in for 50 minutes and it was fine, but the original cook had hers in for 70 min. Make sure you watch your loaf. If you make muffins check it after 20 minutes.
Below is a link to the original recipe.