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
1 1/2 cups
whole wheat flour
dark brown sugar
1 1/2 teaspoons
fine sea salt
ripe bananas, mashed
walnuts, toasted and chopped
super-dark chocolate (I used Green & Black's 85%), roughly chopped
In This Recipe
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.
I’m a journalist who’s covered everything from illegal logging in Central America to merit pay for teachers, but these days I write mostly about travel. I’ve been lucky enough to find myself in some far-flung locales, where poking around markets and grocery stores is my favorite thing to do. Cooking, especially baking, is my way of winding down after a long day; there’s nothing like kneading bread dough to bring you back to earth.