Another a guilty pleasure of mine is the combination of bananas and chocolate (ie Starbucks' Banana Chip Coffee Cake, the banana fudge popsicles that I can only find from the ice cream man, banana chocolate pudding, etc), and while these bananas look a bit past their prime to most of you, I've been waiting for them to look like this for what feels like FOREVER (about a week in the normal world).
Many of you know what I'm getting at here: Banana Bread. But this one has a twist: dark chocolate. AND whole grain, too, by the way... It's difficult to find a banana bread without multiple cups of sugar. Even more difficult to find a recipe that uses whole grain flour instead of white bleached enriched flour. Do you know why they "enrich" the flour? Because to give us that pretty white flour that we're so used to, they end up removing all the good stuff in the wheat, so they try to replace the vitamins and nutrients that they think are more important. Are those vitamins more important than the rest that they fail to put back in? Maybe, but maybe there's something else they're leaving out that helps us suck in, retain, or process those vitamins and nutrients. So that's why I'm moving towards whole grain flour, even though it's more expensive. It's part of that book I mentioned in my last post - eating the whole food, not just picking out the parts we've been told are beneficial.
There's the rant... back to my bananas. Here is the recipe I'll be making this weekend, courtesy of Whole Grain Gourmet, which has many yummy sounding whole grain recipes (including a banana cake with coconut on top of the frosting...). Whole grain banana bread with dark chocolate chips. Should be DELICIOUS, and I have a feeling this bread will not be long for this world. Say your final goodbyes before it's sent off to the seas of my belly.
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