Chocolate California Prune Banana Bread Recipe

Ingredients:

• 1 tablespoon pumpkin seeds (pepitas)
• 1 tbsp poppy seeds
• 1 stick of melted butter
• 1 cup plain low-fat yogurt
• 1 teaspoon baking soda
• 1 lime
• 1 cup ripe banana
• 2 eggs
• 1 cup + 1 tbsp golden brown sugar
• 1 teaspoon of cinnamon
• 3/4 cup chopped California prunes
• 1/2 cup dark chocolate chips
• 1/3 cup + 1 tbsp whole wheat flour
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon of salt

Directions:

1. Preheat the oven to 350 degrees.
2. On a small baking sheet, place the poppy seeds and pumpkin seeds. Bake for 6 to 8 minutes or until toasted and beginning to brown. Let cool. Keep the oven on.
3. Melt the butter in a small dish in the microwave or on the stove. Let cool.
4. Meanwhile, place the yogurt in a bowl and stir in the baking soda. Let sit for five minutes to allow the mixture to react and fizz.
5. Peel and chop the bananas, measure out a cup of banana chunks and add them to another bowl along with the lime zest, plus the juice of half the lime. Using a fork, mash the lime juice, zest and banana together.
6. In another bowl, break two eggs and add the sugar and cinnamon. Whisk to combine.
7. Add cooked seeds, chopped California prunes and chocolate chips.
8. Carefully add the egg mixture to the yogurt and stir gently. Then add the bananas, the melted butter, then the flours and salt.
9. Using a metal spoon, fold the mixture in one direction and turn the bowl in the other direction to obtain maximum volume without overworking the mixture.
10. Bake in a lined and greased loaf pan for about an hour, or until well puffed and golden brown. Check for doneness by inserting a toothpick in the center of the bread. When it comes out clean and crumb-free, it’s ready to eat!

Serving suggestion:

Cut the bread into generous pieces and eat it with a knob of butter or as is. Leftovers are best stored in the refrigerator.

Recipe courtesy of californiaprunes.ca