I spent this past Shabbat at Midreshet Harova in the Old City visiting some of my best friends from home (you’re welcome for the shoutout guys 🙂 ).
Of course we’re well beyond the point of bringing gifts every time we see each other (I sure hope so at least because that would be awkward…), but I wanted to bake something anyways. How could I have a food blog and not bring food?
It would just be hypocritical.
When I got out of the cab, I wasn’t quite sure if my friends were happier to see me or the cake. But they wouldn’t have the cake if it wasn’t for me. So I guess that makes me kind of special 😛
*Note to self (and whoever’s reading this): If you don’t know what to bring as a gift for Shabbat, bring (healthy!) food. Sem girls will NEVER say no to food.
After some internet searching and Pinterest inspiration, I decided to make a healthy, clean-eating approved version of chocolate chip banana bread. I tweaked a recipe I found online and added some of my own touches to come up with this. Hope you all enjoy!
Chocolate Chip Banana Heaven
- 3 Bananas
- 2 Eggs
- 1/4 cup honey or maple syrup (or a combination of both if you’re running out like I was #semproblems)
- 1/4 cup almond milk
- 1 cup whole wheat flour
- 1/2 cup old fashioned oats
- 1/2 cup instant oats
- 1.5 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon pink salt/sea salt
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips (65%)
(Topping) – Optional but highly recommended!
- One handful of cashews, roughly chopped
- Shredded coconut
- Preheat oven to 325 degrees Farenheit (165 celcius).
- In a large bowl, mash the bananas well. Add in the eggs, one by one, and mix thoroughly.
- Stir in the honey or maple syrup and almond milk until the mixture looks smooth.
- In a separate medium bowl, combine the flour, both types of oats, cinnamon, baking soda and salt.
- Add the dry mixture to the large bowl (wet mixture) in several intervals, mixing thoroughly between each addition until everything is well combined.
- Stir in the vanilla and the dark chocolate chips.
- At this point, you can choose to either make muffins or banana bread. Both forms have turned out delicious.
- Transfer the mixture to the appropriate tins. Fill 3/4 of the way (it will rise a lot in the oven).
- At this point, chop up a handful of cashews and sprinkle on top of the muffins/cake. Top with some shredded coconut.
- If you’re making muffins, they will need approximately 20-25 minutes.
- If you’re making banana bread, it will need closer to 30-35 minutes, but keep checking it after it reaches the 20 minute mark.
- Muffins and bread will both look golden and slightly crisp when ready. If you’re not sure, insert a knife into the cake. If it comes out clean, you know it’s done.
To prevent Sem 70, enjoy this amazingness with your morning (or evening) coffee instead of your usual rugelach.
Shavua Tov 🙂