Central American Dark Chocolate Honduras Banana Bread
(Modified Honduran Banana Bread recipe)
Weight: 1.5 oz. (42.5 g.) serving
Calories: 165 calories (estimate) for 1 serving
Cost: $N/A - multiple items
Purchased from: N/A - multiple sources
Welcome to Day #10 of Chocolate and Central America Week(s), featuring chocolates made with cacao from Belize, Costa Rica, Guatemala, Honduras, and Nicaragua.
Today's homemade chocolate banana batter bread was based on a Honduran banana bread recipe. I added to this recipe: a blend of 70% cacao chocolate pieces (melted and stirred in) from the five different Central American countries mentioned above.
Aroma notes for this moist, dense bread included rich chocolate, banana (bread), with traces of warm spice and nut. The pecans provided a soft, nutty chew. (Especially fragrant right out of the oven.)
I omitted from this recipe any added sugar or added oils/butter. The 70% cacao chocolates, banana and coconut provided enough natural sweetness for my taste. Eggs, kefir and nuts provided satisfying levels of protein, fat and texture. And banana (flour and fruit), eggs and kefir contributed moisture and cohesion to this gluten-free version.)
Ingredients: Banana flour, (3) eggs, kefir (in lieu of sour cream/neufchatel cheese), banana (dehydrated slices, crushed), pieces of single origin dark chocolate bars (from 5 different Central American cacao-growing countries), pecans, coconut, vanilla, cinnamon and nutmeg.
Allergen-related information: Contained dairy, tree nuts and eggs. (Gluten free, low sugar)
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