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Tuesday, January 22, 2013

Butterfinger Banana Bread with Quinoa & Chia Seeds




I am a libra and I was recently told that libras like balance. We like balance and avoid conflict.  Not sure what my husband would say but I think this is mostly true for me.  I do some times like to add balance in to my desserts, it simply improves the justification odds when wanting to eat the dessert.  Dessert don't have to be all bad, but they don't need to be bland either.   So to offset the addition of butterfingers to this banana bread, I added chia seeds and quinoa.

See, Balance.  :-)

Butterfinger Banana Bread



INGREDIENTS:

  • 3 ripe bananas
  • 1/2 cup greek yogurt
  • 2 tbsp chia seeds
  • 1/4 cup butter, melted
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 cup whole wheat flour
  • 1/2 cup unbleached all purpose flour
  • 1/2 cup cooked quinoa
  • 1/2 cup packed brown sugar
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup chopped butterfinger

INSTRUCTIONS:
1) Preheat oven to 350F. In a mini processor, puree the bananas.
2) In a medium bowl combine bananas, yogurt, chia seeds, butter, egg and vanilla. Mix together and let sit 15 minutes.  This will allow the chia seeds to expand.
3) In a large bowl combine and mix together, all the dry ingredients, excluding the butterfinger.
4) Fold in the wet ingredients until almost combined, then add the butterfinger and stir until just combined.
5) Spray a loaf pan with non stick spray, pour batter into pan.  Bake for 40-45 minutes until a toothpick comes out clean.  Let cool in pan a few minutes and then place on a rack to cool.  Wrap in saran for storage.

The butterfinger melts in and softens.  It doesn't remain a strong flavour but every now and then you get this nice nutty bite.

MEG's RATING: D-EEEE-LICIOUS!



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