It is officially winter. The leaves haven’t changed and the sun hasn’t gone into hiding, but the chill air means that winter has hit the bay area.
Now I am not a summer baker, but once fall comes around I become queen of lazy Sunday baking. I prepare all of the ingredients and as my sweet surprise is baking in the oven put on a fitness video and dance around my house in my fuzzy socks, building up a sweat and an appetite. An added plus of winter baking is that it heats your house, something I cherish as the heater in my kitchen appears to be out of order.
A couple of weekends ago, I happened upon three very ripe bananas, a jar of maple syrup, two dozen eggs, and a bag of bittersweet chocolate chips left on the counter by my roommate, who had planned to make banana pancakes on her trip to Tahoe. Being the loveliest of roommates, she forgot the entire bag of groceries on her way out and left them at my disposal. Although we are foodie soulmate, Jewish, Italian grandmothers, we disagree on a few things. For example:
She doesn’t believe in whole grain pasta.
I don’t believe in Coca Cola.
Other than that, we have very similar taste in food.
Because it was a cold rainy afternoon, I decided on Banana Bread. I prepared my ingredients and set my banana bread to bake for 50 minutes at 350 degrees a solid time to get a little yoga/dancing in.
Both my roommate and I agree that this maple banana bread with its mixture of oat and whole wheat flour is just right.
Autumn’s Maple Chocolate Chip Banana Bread
- 3 extra ripe bananas
- 1/2 cup olive oil
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 pinch sea salt
- 3 large eggs
- 1 tsp baking soda
- 1 cup oat flour
- 1 cup whole wheat flour
- 3/4 cup bittersweet chocolate chips
Preheat oven to 350 degrees F.
Place Bananas, olive oil, and maple syrup in a food processor. Blend until smooth.
Add eggs, vanilla, and salt and blend again until smooth.
In a large mixing bowl, mix dry ingredients: oat flour, whole wheat flour, and baking soda.
Add wet mixture to dry mixture and mix with a wooden spoon until you have a thick, but still wet batter.
Add chocolate chips.
Bake on high for approximately 50 minutes or until toothpick comes out mostly clean.
Remove from oven and enjoy with a homemade eggnog latte.