Ah…. the aroma of baking banana bread. You know, if they made that scent into a perfume we would ALL be irresistible.
So it can be hard for me to come up with new ways of making chocolate chip banana bread. This time I decided to make the flavor a little more complex and added orange juice and orange zest. Wow! Sweet with a nice acidity from the orange and the rich, dark chocolate filling your mouth with pure-D-yum.
This bread stays really moist because it is cooked at a very low temperature for a longer time than you might be used to. No worries. The lower temperature keeps it from getting too brown. Banana breads have lots of sugar in them – the kind you add and the kind that is natural to the banana. When cooked at a higher temperature you run the risk of a crispy crust (which I don’t think belongs on banana bread) and the bread taking on a scorched flavor from getting too brown.
Bottom line? Make this when you have a couple of hours.
You can also make it in mini loaf pans to give as gifts. Allow it about 35-40 minutes to bake. Timing isn’t exact for any size so be sure to check it every 5 minutes or so at the end of the baking time. I like to give the mini loaves wrapped in plastic wrap with a ribbon on a vintage plate with some Earl Grey Creme tea.
because to me it is the perfect combination. :) The tea has a delicate citrus and vanilla flavor that is just awesome on a chilly, rainy afternoon. The citrus compliments the citrus in the banana bread… and… well I think I need to make another trip to Teavana!
Enjoy this yourself or give it as a gift. I think you’ll love it.