The "To-Die-For" Banana Bread

Before I begin this post, I would like to clarify that the recipe below has been originally modified to develop a flavor similar to that of the true "To-Die-For Banana Bread" by Erin Heland. In other words, this is NOT the authentic "It's to Die For" Banana bread recipe. 

For details, please visit http://itstodiefor.ca/ 

The first time that I, or we (the 3 crumpets) encountered the famous "To-Die-For-Banana Bread" was at Bella Gelateria  during the Hot Chocolate Festival in Vancouver.

Though it was a small, tiny, thin, etc....piece, the moist, one-of-a-kind flavor got stuck in my Cerebrum (also known as the memory center)

What makes it so different than the other banana loaves, was that it had a rich flavor with crunchy macadamia, dark Calibaut chocolate bits, and maybe some secret ingredients which we do not know yet ;)

So, as requested, here's the recipe: 

The Cathy-fied "To-Die-For Banana Bread"

Basic Banana Bread Recipe adapted from Scientifically Sweet, thank you Christina Marsigliese and Erin's hints on her website!

Makes 1 loaf

2/3 cup 2% milk

1 tbsp freshly squeezed lemon juice

1 cup whole wheat flour

3/4 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp fresh ground black pepper

1/4 tsp salt

2 medium ripe bananas, mashed (about 3/4 cup mashed)

1 large egg white

1/2 cup packed brown sugar

1/4 cup vegetable oil

1 tsp pure vanilla extract

a handful (about 3 oz) Calibaut dark chocolate chunks

a handful (about 2oz) of any nut bits, but walnut, macadamia, or almond recommended

a handful of dried cranberries 

a handful of roasted pumpkin seeds (optional)

1. Preheat the oven to 350 °F. Line a 9 x 5 inch rectangular loaf pan with parchment paper, leaving a 2-inch overhang on opposite ends along the length and spray cooking spray (or brush olive oil) on exposed sides.

2. In a small bowl or measuring cup, combine the milk and lemon juice and let stand until thickened and slightly curdled, about 15 mins. (While letting it sit one can move on to making the batter :) ) This creates similar effect as that of buttermilk.

3. In a medium bowl, sift both flours, baking powder, baking soda, cinnamon, nutmeg, black pepper and salt.

4. In a separate bowl, beat mashed banana with egg white using an electric mixer on medium-high speed until blended, about 15 seconds. Add brown sugar, vegetable oil and vanilla extract and beat until well combined and smooth. Fold in the dry ingredients in three additions, alternating with the milk mixture, and beginning and ending with the flour mixture. Finally fold in the remaining flour with the chocolate, nuts, seeds and dried cranberries until just blended. Be careful not to over mix the batter.

5. Pour batter into prepared pan, sprinkle with some chocolate and nuts on top of the batter, and smooth the top. Bake until evenly browned and slightly cracked on the surface, about 45 minutes.

Copyrights of this modified recipe reserved.

Eat what you love ❤ 

-Papaya Crumpet

Before Baking

Wonderful things happen once baked.