Ahh January. It’s that time again. The gyms are packed. You won’t even believe how many people have been coming to my yoga studio! New Years resolutions. People are trying out this diet and that diet. The Food Network keeps airing Healthy Appetite with Ellie Krieger…
Every year, I usually find myself rolling my eyes when I hear people telling me how they are turning vegetarian all of a sudden. I really don’t feel myself getting caught up in the hype (as I eat another one of these delicious Dark Chocolate Sea Salt Caramels that my cousins brought me, compliments of Trader Joes)
However, I AM glad that people are trying to be active and eat healthy. And this recipe is both delicious and wholesome- perfect for EVERYONE, whether you have a new years resolution or not!
Summary: Rich in flavor, wholesome, and absolutely delicious! You can make as a quick bread, or as muffins!
- 1/4 cup canola oil (a healthy fat according to Ellie Krieger)
- 1/4 cup butter
- 1/3 white sugar
- 1/3 brown sugar
- 2 eggs
- 1 cup rotten bananas (The browner the better!)
- 1/2 cup canned pumpkin
- 1 tsp vanilla extract
- 1 tsp bourbon
- 1/3 cup buttermilk
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp salt
- 1/2 cup chopped walnuts (optional)
- Some bittersweet shredded chocolate
- 1/2 cup chocolate chips (optional)
- Pre-heat oven to 350 degrees F.
- In a large bowl, combine butter, oil, white and brown sugars, eggs, banana, vanilla, and rum. Mix well.
- In a separate bowl, combine flours, baking soda, baking powder, cinnamon, allspice, and salt.
- Gradually add some of the dry ingredients to the wet ingredients. Mix well.
- Add in 1/2 of the buttermilk. MIx well.
- Continue adding the dry ingredients, alternating with the buttermilk until everything is combined, ending with the dry ingredients.
- Shred some bittersweet chocolate into the batter.
- Toss in walnuts and chocolate chips if you choose. Fold in gently, being careful as to not over-mix. (This leads to tough bread!)
- Pour batter into a greased 9 inch loaf pan. (I had some leftover batter so I made 3 little muffins as well).
- Bake in the oven for 45 minutes, or until your kitchen smells lovely and your bread passes the toothpick test.
Preparation time: 15 mins
Cooking time: 45 mins
Number of servings (yield): 8
Microformatting by hRecipe.
- Sticky Situation: Caramel Apples
- Two Blueberry Muffins in the Oven