Spring seems less likely to arrive as March enters mid-month with temperature barely above freezing. Some days, it’s a balmy 50 degree F and then the next, dips below freezing with freezing wind.
The saying March enters like a lion. It should also include a lion’s temperament. Some days it is silent, other days, it is as violent as a predator in heat and on the prowl.
I very much look forward to April, where showers will bring plenty of reading hours.
In the meantime, to take a break from the cold, I cozied up against the oven to bake a banana bread for this week’s breakfast. It’s always good to make meals for the week to save money while out at work. I do spend a bit too much when I work in the city.
I used this recipe Honey Banana Bread from Heather Larson, but added some chunks of Maxim’s Chocolate Noir for an extra hint of decadent and rich flavor. Also, I didn’t have whole wheat flour and used all purpose flour instead.
Ingredients
- 1 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar free applesauce
- 1/3 cup honey
- 1 eggs, beaten
- 3 mashed overripe bananas
- 2 tbsp of dark chocolate chunk
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
It came out rich with a hint of sweetness. A great morning starter when paired with a cup of aromatic coffee.