In my family, we have two great debates in the kitchen. The first is, do you pre-rinse the dishes before putting them in the dishwasher? I say yes, my brother-in law (who may or may not be reading this) says no to pre-rinsing. Personally, I can’t stand the smell of the food in the dishwasher. Who is with me?
The other great debate is, the use of cinnamon in baking. I can tell if it is the last ingredient on the longest recipe (try me!) and I just don’t like it. My sister loves to put it in her banana bread recipe and apple pie. She has a great banana bread recipe including cinnamon, but she didn’t share it with me for the blog, so I used a different recipe.
We have been making banana bread in our family for as long as I can remember. The minute bananas go brown, we rejoice and get ready for bread. It is almost like my sister purposely buys too many just so we can make banana bread. In Paris, I have seen the trend of banana bread catch on. Since I can get it at home, and good croissants are not easy to come by, I typically skip banana bread when in Paris. My friend Magali is on a mission to find the best banana bread in Paris, just as I am on a mission to seek out the best croissant in Paris.
When it comes to chocolate in banana bread, that is an easy yes for me! I used dark chocolate (coconut ash and banana) for this recipe. Instead of using chocolate chips, I chopped up a bar which I ended up liking better just for the little pieces of chocolate sprinkled throughout.
Instead of buttermilk, I used one single serving yogurt. Make sure to get the plain yogurt instead of vanilla since it has half the sugar content.
David’s bread turned out looking a lot more dense than mine. I skipped the cinnamon, walnuts and expresso based on personal taste preferences.
I shared the bread with friends and it was quickly gone down to the last crumb. I wrapped it in plastic wrap and it stayed fresh the next day. I had a little piece that I saved for breakfast and it was better on day two!
If you make this at home, I would love to know your thoughts on the recipe.