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Author Notes: I started out trying to make a more virtuous banana bread by subbing canola oil for butter and integrating some whole wheat flour into the mix. But I veered slightly off that path when I slathered my cast-iron skillet with salted butter, cornbread-style, before pouring in the batter. —Midge
Makes one cake
- 1 1/2 cups AP flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1/4 cup dark brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 cup canola oil
- 2 large eggs
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 3/4 cup walnuts, toasted and chopped
- 2 ounces super-dark chocolate (I used Green & Black's 85%), roughly chopped
- 1-2 tablespoons salted butter
- Heat oven to 350.
- Sift together all dry ingredients.
- In large bowl (with hand-mixer) or standing mixer, beat together oil and eggs, add in bananas and vanilla. Gradually fold in dry ingredients until just combined. Gently fold in nuts and chocolate.
- Generously grease nine-inch cast-iron skillet with salted butter and pour in batter.
- Bake for 35-40 minutes.
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