I think I began the "market shopper" mindset when I was living in Ottawa: the famous, gourgeous lifeblood of the city known as the Byward Market was only a short bus-hop away from the university residence (and later, the apartment I shared with Andrew), and I can vibrantly remember one particularly freezing cold winter night during exams when Andrew, my suite-mate Allison and I walked for an hour (in the wind and blowing snow) off campus to es
But that is a major digression from what I originally started out talking about! Reminiscence can be a powerful thing, eh?
Anyways, fridge finds. I have to admit, this was made a heck of a while back and I'm just getting around to posting it because I've been a lazy blogger! Basically, I had a bunch of ingredients languishing in various areas of my kitchen - which seems to be a constant these days (especially since recently I've been so nauseous that what I do buy at the market lacks luster to my heart come dinner) - including a half-cup of ganache from my mom's birthday cake, the dregs of a jar of jam and three brown-verging-on-black bananas. What would you have done??
Well, I decided to toss everything together with my basic banana bread recipe - yup, ganache and all - bake it off and see what happened! The butter-consistency of the cold ganache filled the fat component of the recipe, and allowed me to significantly reduce the amount of sugar added to the loaf. A cup of yogurt made for a tender, more cakey than bread-like crumb and a loaf so moist that when I initially tried to unmould it, it folded in half! Lesson learned - when something says to cool completely in the pan, there's a good reason for it!
Banana Berry-Truffle Bread
Serves 14
3 overripe bananas, mashed
1 tbsp vanilla
1/2 cup room temperature chocolate ganache (truffle filling... use the full sample recipe below if desired)
1 cup plain yogurt (low or full fat is fine)
2 tbsp strawberry jam
1/4 cup sugar
1 3/4 cup flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
---Ganache---
2 ounces bittersweet (65% +) chocolate, chopped
1/4 cup heavy cream
- Preheat oven to 350F, grease a large loaf pan.
- Beat together bananas, vanilla, ganache, yogurt and jam in a large bowl.
- In another bowl whisk together remaining ingredients.
- Fold the dry ingredients into the banana mixture until just combined, scraping the bottom to ensure even mixing.
- Bake 55-65 minutes, tenting with foil after 30 minutes.
- Let cool in the pan completely before unmoulding.
--- - Ganache: Place chocolate into a heat-safe bowl. Bring cream to a low boil, then pour over the chocolate, stirring to melt completely. Set aside to cool for 45 - 50 minutes, until the consistency of room temperature butter.
Amount Per Serving
Calories: 147.6
Total Fat: 4.2 g
Cholesterol: 8.1 mg
Sodium: 11.1 mg
Total Carbs: 26.4 g
Dietary Fiber: 1.3 g
Protein: 2.9 g
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