I just made my first traditional banana bread since we arrived in Israel last December. I am not sure what the significance of that is precisely, but I know it’s big. Banana bread was a staple at our house when we were living in Boston, something I made at least once a month and sometimes every other week. There have been a lot of standby-recipes that I haven’t been making here in Israel, some have been out of rotation because of their hard-to-find ingredients, while others have just felt…. out of place. Chocolate chip banana bread made its comeback tonight with the help of goat yogurt and canola oil (substitutions for the vegan margarine I used in the States), and it is completely delicious.
The week before last, another old staple that I’ve been avoiding also made an astoundingly brief appearance in our kitchen (Jeff and I both proclaimed them “dangerously good”) — chocolate chip cookies. Olive oil was the shortening that replaced Earth Balance Margarine, based off a great recipe my friend Liz sent over from Organically Cooked.
And muffins have resumed their rightful place as the breakfast food of choice in our house, with Auralee helping more than ever to sift, beat, stir, and lick the bowl. We are currently on a mission to “healthify” the cafe’s recipe for chocolate chip and apple cinnamon, respectively, with terrific results thus far — more on those in a future post.
Enjoy this simple and easy to adapt recipe. Play with it, and make it yours!
Everything-New-is-Old-Again Chocolate Chip Banana Bread
Makes one 9 x 5 inch banana bread
2 large eggs
1/2 cup goat yogurt (feel free to use cows’ milk yogurt or buttermilk)
1/3 cup canola oil
1/2 cup sugar (I use cane sugar)
3 medium, ripe banans, well mashed
1 cup all purpose flour
3/4 cup whole wheat flour
1/2 tsp salt
1 tsp baking soda
3/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/3 cup mini dark chocolate chips.
Mix the wet ingredients including the mashed bananas, plus the sugar, in a large bowl. Add the dry ingredients, being careful not to over-mix, and fold in the chocolate chips. Bake in a greased 9 x 5 pan at 325°F for one hour until a toothpick inserted into the center comes out clean. If humanly possible, cool on a rack before slicing.