Straight from the Earth

BANANA BREAD with MACADAMIA NUTS and BITTERSWEET CHOCOLATE

Is there anyone who doesn’t love banana bread? This unusual version is scrumptious; it’s very moist, with a tender crumb and lots of flavor. The addition of orange zest intensifies and complements the flavors of bananas, macadamia nuts, and chocolate. My family prefers the loaf shape for sweet breads, but since this loaf takes a full 80 minutes to cook, you can speed up the process by using a 9-by-9-in/23-by-23-cm pan, which cuts the cooking time in half. Topping this bread with a tablespoon of peanut butter adds extra protein and flavor for a wonderfully yummy start to your day. It’s also a rich and satisfying treat any time. —MYRA

Serves 12

3 tbsp ground flaxseed

¹/₄ cup plus 2 tbsp/90 ml very hot water (about 180°F/82°C)

1 cup/200 g packed light brown sugar

¹/₂ cup/120 ml melted coconut oil (see page 215)

1¹/₂ cups/220 g mashed ripe bananas (about 4 medium)

1 large orange, zested

2 cups/280 g whole-wheat pastry flour

2 tsp baking soda

¹/₄ tsp salt

³/₄ cup/100 g chopped macadamia nuts

¹/₂ cup/75 g finely chopped bittersweet chocolate

Position a rack in the lower third of the oven and preheat it to 325°F/165°C/gas 3. Grease a 5-by-9-in/12-by-23-cm loaf pan or a 9-by-9-in/23-by-23-cm baking pan and set aside.

In a large mixing bowl, combine the flaxseed with the hot water. Allow to sit for 5 to 10 minutes until it thickens (this is our egg substitute).

Add the sugar and oil to the flaxseed mixture, whisking vigorously to combine. Whisk in the bananas and orange zest.

In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the nuts and chocolate, and transfer the batter to the prepared pan.

If you are using a loaf pan, bake until the bread is golden brown and the top is firm to the touch, about 80 minutes. (Rotate the loaf after 50 minutes if your oven cooks unevenly.) If using a 9-by-9-in/23-by-23-cm pan, bake for 40 to 45 minutes, or until the edges pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean.

Cool the banana bread in the pan on a wire rack for 5 minutes, and then turn it out onto the rack to finish cooling. Let cool at least 1 hour before cutting into 12 pieces. Store the bread at room temperature in plastic wrap or in a plastic bag. It will stay fresh for a good 3 days.