After a week of heavy holiday food I decided to post a recipe that’s a little bit lighter than what many of us have been eating lately. I made up this version of banana bread a little while ago and discovered it’s a wonderful late afternoon snack with a cup of hot tea. It’s perfectly delightful to nibble on as we make the transition from fall to winter.
As many of you know, I love history. We were fortunate to be able to stop by the Barrett Farm open house in Concord, Massachusetts a few weeks ago.
Back in 1775, the farm’s owner, Colonel James Barrett, was stockpiling munitions for the town on his land. Needless to say, the British were not pleased with their American subject. As the British marched into Concord to seize the farm on April 19, 1775, word spread of their impending arrival. The British Regulars were “interrupted” by American farmers and the ensuing battle marked the beginning of the American Revolution. The rest, as they say is history.
Time took its toll and the farmhouse fell into disrepair. Fortunately, local and Federal funds made restoration of the property possible.
I only show you a glimpse of the farmhouse with my photos in case you decide to visit. The artisans did an amazing job, painstakingly restoring historic details. The house, now beautifully preserved, is part of the Minuteman National Park and is open to the everyone.
I don’t know about you, but I love decorating. I wish I could pack up the cabinets from this home and put them in my kitchen. The paint and woodwork are simply gorgeous. What is it about old paint colors? (I frequently find myself buying this locally made paint in an attempt to replicate the look.)
After our journey to the farm, it was wonderful to come home and relax with a warm piece of Honey-Pecan Banana Bread with Shaved Chocolate. Sensational. I hope you like it too.
Honey-Pecan Banana Bread with Shaved Chocolate
1/3 c (28g) amarynth flour
1/3 c (28 g) buckwheat flour
2/3 c (56 g) almond flour
2/3 c (87 g) all-purpose flour
1/4 tsp (2 g) salt
3/4 tsp (3 g) baking soda
3 over ripe bananas
1/4 c (60 g) yogurt
1/2 c (140 g) local honey
1/4 c (25 g) coconut palm sugar
4 tbs (40 g) unsalted butter, melted and cooled
2 tsp (8 g) vanilla extract
1/3 c (45 g) good quality chocolate, coarsely shaved or finely chopped
1 cup or a big fistful of pecans, toasted and chopped
Preheat oven to 350 degrees Fahrenheit (180 Celsius).
Grease and flour bottom and sides of a 9-by-5-by-3-inch loaf pan and set aside.
Mix dry ingredients together in large bowl; set aside.
In the bowl of a stand mixer fitted with a paddle attachment mix bananas until fairly smooth. Add yogurt, honey, sugar, eggs, butter, vanilla. Mix well.
Add dry ingredients. Mix until just combined.
Fold in pecans and chocolate.
Bake for about 50-60 minutes or until toothpick inserted in center comes out clean and top is golden brown.
Cool in pan on a wire rack.
Note: I haven’t tried it but I suspect you could use 50% almond flour and 50% all-purpose flour and get a tasty banana bread. I’m mentioning this in case you don’t have the fancy flours available to you.