Nuts, Chocolate and Banana Bread — Gâteau aux noix, chocolat et bananes
The road leading to the nearby bird reserve can be busy during rush hour, but that does not stop me on my bike. P. insists that I wear a helmet, but I am still being a bad sports about it. The afternoon feels windy and warm when I leave the house, and I am looking forward to biking on the rugged lanes of this favorite place of mine. Every time I come here, I feel I am in the middle of the country side, and that is plenty to allow me to refill with good energy. The community gardens part of the area are in full bloom at this time of year, and when I catch a glimpse of large tomatoes turning red in one of the first gardens, I refrain myself from not stealing a few. They are so temptingly good! Nobody would notice, would they?
I like to bike in this part of my neighborhood. I rarely see anyone when I go, beside a few gardeners during the summer. In winter, the entire place is quiet and cool, and in the summer, the place fills up with the many noises that make summer so noticeable. Have you noticed how loud crickets and birds can be? They seem so unaware of how much noise volume they produce. Still, I do not mind since it reminds me of a lot of good times. Even if summer is not necessarily my favorite season, I’ll be honest: there are also really nice sides to it that I really enjoy. Cycling in the warm wind and eating filled-with-sun local fruit and vegetables from the market is one.
Observing the beauty of nature, the bees at work in the open fields full of multicolored flowers, is another one.
A few stops along the way are a must, to enjoy every detail of the life going on there. There is much to see and observe indeed. It feels hotter now that I’ve cycled up and down the path, and I am battling with the mosquitoes that are pretty greedy and alive too. In a funny selfish way, I feel sorry P. is not with me since I know he would attract them more than I do. We keep joking that they prefer Irish to French blood.
There are no fruit to pick here, unfortunately, but I’ve packed a few delicious apricots, roasted almonds and a drink to keep me company if I feel hungry. P. used to tease me about the many snacks I always pack when I leave to the beach or for a walk, but I always tell him : On ne sait jamais ! (You never know!) In fact, he’s learned to need them as much as I do.
When it is time for me to head back, the sun is still quite high and I sense that being in the shade will be a nice welcoming change for me. In fact, I am convinced of it, especially with the prospect of the lovely treat waiting for me upon my return: a chocolate, nuts and banana bread baked earlier in the day.
I don’t think I knew what a banana bread was before moving to the United States. First, I was surprised people called it bread since I would rather have called it cake. But be it. I’ve quickly learned that there is a real banana bread culture, with many various recipes that abound. I am actually secretly convinced that every single American home cook has a favorite recipe. Non ? So it will be no surprise for you to hear that, over the years, I’ve become as infatuated with this cake as any American, and for good reasons. A banana bread is moist and delightfully nutritious: the perfect food to provide many good times.
In my recipe, I use rice and quinoa flours, along with tapioca starch. There is not butter, but olive oil (or canola) and almond butter which add a lovely touch to the baked goods. And because I am such a sucker for dark chocolate, I could not resist but add coarsely chopped pieces of my favorite dark chocolate, along with dry roasted nuts, pumpkins and walnuts.
This cake is delicious on the day it is baked, but also keeps well for a few days when well wrapped, and placed in the fridge. If the bread is a few days old, I like to heat it for a few minutes in a non-stick frying pan, so that it comes back to room temperature — yes, I am not a fan of fridge-cold foods. Then, I also love to pack it whenever I go out for a long walk or cycle, or when I am lucky to be hiking somewhere inspirational.
Well, what can I say? I just hope you will like it as much as I do. I am already planning to make another one for our upcoming weekend getaway.
You need:
- 3/4 cup quinoa flour
- 1/2 cup white rice flour
- 1/2 cup tapioca starch
- 2 eggs
- 2 bananas, ripe and mashed
- 2/3 cup blond cane sugar
- 2 Tbsp almond butter
- 1/3 cup olive oil (or canola oil)
- 1/2 tsp sea salt
- 3/4 cup walnuts, toasted
- 3 Tbsp pumpkin seeds, toasted
- 1/2 cup dark chocolate 64 % cocoa, chopped coarsely
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp pure vanilla extract
Steps:
- Preheat your oven at 350 F.
- Butter (or use an olive or canola oil spray) and flour an 8 1/2-by-4 1/2-inch loaf pan.
- In a bowl, combine the flours, salt, baking powder and baking soda; set aside.
- In another bowl (or using your stand mixer equipped with the paddle), beat the sugar with the eggs.
- Add the oil and almond butter, then add the vanilla extract.
- Add the bananas until the texture is homogeneous.
- Then fold in the flour mixture.
- Finish with the chocolate and nuts.
- Pour this batter in the loaf and bake for 50 to 60 minutes, or until the blade of a knife inserted in the middle comes out dry. Let cool a few minutes before unmolding.
Ingrédients :
- 100 g de farine de quinoa
- 80 g de farine de riz blanc
- 80 g de fécule de tapioca
- 2 oeufs
- 2 bananes, mûres et écrasées
- 150 g de sucre de canne blond
- 2 càs de beurre d’amande
- 80 ml d’huile d’olive (ou de colza)
- 1/2 càc de sel
- 80 g de noix, grillées à sec
- 3 càs de graines de citrouille, grillées à sec
- 50 g de chocolat noir à 64 % de cacao haché grossièrement
- 1/2 càc de bicarbonate de soude
- 1/2 càc de poudre à lever
- 1 càc d’extrait de vanille pur
Étapes :
- Préchauffez votre four à 180 C.
- Beurrez (ou huilez) et farinez un moule à cake mesurant 22 par 11 cm.
- Dans une jatte, combinez les farines, le sel, la poudre à lever, la bicarbonate de soude; metytez de côté.
- Dans une autre jatte (ou un mixeur à pied équippé de la spatule), travaillez le sucre et les oeufgs en pommade.
- Ajoutez l’huile et le beurre d’amandes , puis l’extrait de vanille.
- Ajoutez les bananes et mixez à peine, pour que tout soit homogène.
- Ajoutez le mélange de farines.
- Finissez par le chocolat et les noix.
- Versez cette pâte dans le moule et cuisez pendant environ 50 à 60 minutes, ou jusqu’à ce que la lame d’un couteau insérée au milieu du gâteau en ressorte sèche. Laissez refroidir pendant quelques minutes avant de démouler.
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That Banana Bread looks wonderful! What a pretty place! I’d love to bike there…
Cheers,
Rosa
Comment by Rosa — On August, 7th, 2008 at 7:52 am
Beautiful!!! I’ve also haven’t known what banana bread is until coming to Canada for the first time…and the same as you, I’d rather call it a cake than a bread.
Comment by Karolina — On August, 7th, 2008 at 8:17 am
I love banana bread Béa! Thanks for a gluten-free version. I don’t have a wheat allergy, but you’ve really opened my eyes to this healthier way of baking. I’ve made many of your gluten-free recipes for family and friends and not one of them could tell the difference. Now if we could do something about sugar, eh? Also, thanks for your thoughts on summer, not my favorite season either. I will make it a point to see the beauty of this season in my day today.
Comment by valérie-jeanne — On August, 7th, 2008 at 8:22 am
It is an interesting question. I tried a “Cake gingembre au gingembre” from another food blog not too long ago, and I remember thinking “this is more of a bread! I should bake it in a loaf pan!” But it was still sweet like a cake. I think it’s just the density. We think of denser cakes as bread, and think that they should be baked in a loaf pan.
Comment by Judith — On August, 7th, 2008 at 8:24 am
Beautiful!!! I also haven’t known what banana bread is until coming to Canada for the first time…and the same as you, I’d rather call it a cake than a bread.
Comment by Karolina — On August, 7th, 2008 at 8:27 am
absolutely stunning bea!
Comment by Aran — On August, 7th, 2008 at 8:30 am
Tres jolie photo comme d’habitude
Comment by andegis — On August, 7th, 2008 at 8:34 am
Magnifique photos!! Elles sont toutes sublimes, dignes d’une carte postale! Bonne journée.
Comment by gourmandelise — On August, 7th, 2008 at 8:35 am
wahou! les photos sont magnifiques! la recette me tente énormément!
Comment by labas — On August, 7th, 2008 at 8:41 am
tes photos sont sublimnes….
Comment by myhome-made — On August, 7th, 2008 at 9:17 am
what a great place to bike and I love the looks of this bread!
Comment by kat — On August, 7th, 2008 at 9:23 am
I did some mental maths on bike helmets:
Wearing a helmet decreases your chances of having a head injury if you have an accident (though only if you wear it properly, which most people don’t).
However, wearing a helmet in fact increases your chances of having an accident overall (cars drive much closer if you’re wearing one - actually been shown in a scientific study).
So, if you’re having more accidents, then the lower percentage of head injuries still equates to the same actual number of head injuries - at least that’s the way see it.
So overall I decided I preferred going for the option that means fewer accidents - I don’t wear a bike helmet most of the time
Comment by sarah — On August, 7th, 2008 at 9:30 am
j’ai découvert le banana bread à Saint-martin dans les french west indies, je l’ai adoré aux maldives et depuis je n’ai jamais réussi à en faire d’aussi bons. je te pique la recette pour un de ces jours. Bon été à toi
Comment by marie — On August, 7th, 2008 at 9:43 am
Superbe recette, j’aime beaucoup le fait de mettre des farines alternatives ainsi que plusieurs types de graines différentes.
Le coin où tu vas te ressourcer est délicieusement bucolique, tout à fait le genre de lieu que j’affectionne.
Comment by Botacook — On August, 7th, 2008 at 10:49 am
[...] Nuts, Chocolate and Banana Bread — Gâteau aux noix, chocolat et … [...]
Pingback by Panaderia La Espiga de Oro- Manzanillo’s Best Bakery! | Manzanillo Mexico Blog — On August, 7th, 2008 at 10:53 am
I’d have some of your banana, choc’late and nuts bread! … and what pretty flowers…
Comment by Jescel — On August, 7th, 2008 at 12:37 pm
Il a l’air délicieux ce gâteau, le rêve intégral!
Comment by Lisanka — On August, 7th, 2008 at 1:29 pm
Fantastic photos…I love cycling, but it is not that easy here in the UK…
Comment by Anne — On August, 7th, 2008 at 1:50 pm
Thank you for sharing with us such a beauty !
This banana cake looks yummy ! Banana also inspired me these last days.
Comment by Vanille — On August, 7th, 2008 at 5:03 pm
Your beautiful vibrant photos just make me want to be OUT THERE, somewhere else and get some FRESH AIR.
And the bread looks so good, I’m beginning to experiment with that kind of breads as well…going after zucchini.:)
Comment by Tal — On August, 7th, 2008 at 5:58 pm
this banana bread looks out of this world. However I live on an island and it may be a problem finding the flours and almond butter…is there a catalog or a website where I can purchase these items? Of course I am in a hurry to try this recipe…
Thanks
Comment by Barbara Ashe — On August, 7th, 2008 at 6:31 pm
Yeah, I think every American has a banana nut bread recipe. The one I have I grew up on. As much as I try other recipes, I still like the one I was raised on. But your’s looks really tasty. I always put chocolate in mine.
Comment by MangerLaVille — On August, 7th, 2008 at 7:08 pm
You make me soooo hungry whenever i come to visit!! Not only that, it really makes me want to jump into your photos and be a part of that beautiful world!!
Comment by Christy — On August, 7th, 2008 at 8:48 pm
O quelle chance!! I needed a banana bread recipe and in looking found your website!
It’s quite wonderful! I had to read your profile tho’ to make sure you are a professional photographer - it was such a reassurance to see it’s not just a hobby ;o)
I am looking forward to visiting the rest of your beautiful website!
Comment by Lucy — On August, 7th, 2008 at 9:06 pm
I am always in awe with your photos!
Comment by LINA — On August, 7th, 2008 at 11:06 pm
me encanta la receta del pan de platano¡¡¡me la copio a ver que tal me sale.
tienes un blog precioso,me pasaré por aqui mas veces.
un saludo
Comment by maralco26 — On August, 8th, 2008 at 2:40 am
Mmm~ i like it~
yummy!
Comment by YOYO's Cooking — On August, 8th, 2008 at 3:16 am
Whoa! What a beautiful scenery. And after biking and taking a rest while watching the scene you could eat that chocolate bread.
http://www.foodista.com
Comment by Mrs.Sound — On August, 8th, 2008 at 3:22 am
I would love to bike there and have picnic with my loved ones! blissful summer…
Comment by Elaine Chung — On August, 8th, 2008 at 5:51 am
Your gorgeous photos are so atmospheric — they really give a feeling of summer in the countryside that I miss so much in the city
Comment by Susan — On August, 8th, 2008 at 9:12 am
Beautiful photos as always, Bea. I think my favorite is the bicycle lying in the tall grass. So evocative! And the banana bread is equally beautiful [and delicious sounding].
Comment by Terry B — On August, 8th, 2008 at 9:45 am
Looks delish! And your flower shots are beautiful.
Comment by peabody — On August, 8th, 2008 at 10:29 am
Adepte de longue date du Banana Bread, j’y adjoindrai volontiers chocolat et noix. Je suis sûre que le mélange est détonnant!
Comment by Flo Bretzel — On August, 8th, 2008 at 2:52 pm
Because nuts and chocolate make any banana bread better.:)
Comment by Susan from Food Blogga — On August, 8th, 2008 at 4:25 pm
Mmmmmm, thanks for that wonderful recipe! My wee daughters and I baked a couple of loaves this aft and are devouring it at the moment. I just happened to have some ground up quinoa left over from making baby cereal, and it gives a nice crunchy texture to the loaf. I also had a big chunk of callebaut chocolate just waiting for such a yummy recipe. Thanks!
PS, my daughters and I also quite enjoyed your photos.
Comment by Susan in Vancouver — On August, 8th, 2008 at 5:19 pm
your photos are always so beautiful, the colors are especially vibrant. i was wondering if the vibrant color is due to the quality of the lens or enhancement using photoshop or maybe it’s both. thanks.
Comment by Dee — On August, 8th, 2008 at 5:31 pm
Eh on dirait l’Angleterre!! Super photos comme d’hab…
Comment by Malvina — On August, 9th, 2008 at 4:15 am
Hi, nice to meet you
What a beatiful place and recipe!!! I have to do it and I am sure I will love it 
Comment by VerA — On August, 9th, 2008 at 10:00 am
I fell in love with banana bread when I moved in the South. My friend Jessica’s mom makes the best one! and btw those pics are gorgeous!
Comment by kristina — On August, 9th, 2008 at 4:51 pm
Ton pain a la banane a l’air super bon. I have bookmarked it! Et aussi quel beau paysage. Tes photos font rever…
Comment by Alexa — On August, 10th, 2008 at 9:25 am
Au Québec aussi le pain aux bananes fait courir les foules. On l’adore avec des noix et du chocolat…
Comment by Miss Diane — On August, 10th, 2008 at 10:11 pm
Une fois de plus tes photos sont magnifiques, et ta recette plus que tentante !
Comment by sevrinou — On August, 11th, 2008 at 4:31 am
Lovely pictures and lovely recipe, as usual!
Comment by Ninette — On August, 11th, 2008 at 9:42 am
miam! je voudrais bien y goûter
Comment by Océane — On August, 11th, 2008 at 12:32 pm
Thank you. thank you, merci everyone for your comments, as always !
Comment by Béa — On August, 13th, 2008 at 7:04 am
Salut Bea! Je voulais juste te demander tes patisseries preferees ici a Boston.
Comment by Ariana — On August, 13th, 2008 at 12:57 pm
Maybe a silly question but can I replace the tapioca starch with regular Maizena (potato starch)?
Comment by lientje — On August, 27th, 2008 at 1:21 pm
Hi Lientje,
I should think this will be just as fine. Cornstarch like maizena works great too. Good luck. I hope you like it.
Comment by Béa — On August, 27th, 2008 at 4:24 pm
Ariana, patisseries preferees ? J’aime bien Cafe Cake a Watertown, et High Rise a Cambridge.
Comment by Béa — On August, 27th, 2008 at 4:24 pm
Thank you for the wonderful recipe Béa!!! I’ve baked your bread today, it was absolutely delicious!!! I made a few minor changes (like hazelnuts in place of walnuts). I posted about that on my blogs (in English and in Polish), hope you don’t mind?
Comment by Karolina — On October, 13th, 2008 at 6:35 pm
Karolina,
I am delighted, thank you for letting me know!
Comment by Béa — On October, 14th, 2008 at 6:47 am
hi
You are so lucky to be able to go out on a bike and enjoy the beauty of nature which is difficult for us in India , we have to live with lots of polutions and traffic jams
Comment by mahek — On October, 23rd, 2008 at 4:57 am
Thank-you for the gorgeous recipe!! I avoid wheat and dairy, and I also prefer to make food from scratch when I can. I made a loaf this weekend and my tastebuds were thrilled, I loved the little melting nuggets of chocolate and the walnut crunch! I plan on making and giving some at Christmas, do you think that this recipe can be doubled?
Comment by Anile — On November, 17th, 2008 at 1:30 pm