As we announced this morning on YouTube and Instagram, this month’s giveaway is a masticating Juicer from Calmdo. You would have seen me make a revitalizing green juice in that video and in the coming weeks I’ll share some more delicious juices with incredible health benefits. But for now, the giveaway…
The Rules
Open to everyone globally
one entry per person (not household)
to enter, you MUST leave a comment below
we will stop accepting entries Midnight July 31, 2020
the winner will be chosen randomly and contacted August 1
winner will have 48 hours to respond with a mailing address
failure to respond in time, means another winner will be chosen
Calmdo Juicer will be shipped via Canada Post (ground)
we cannot guarantee delivery times due to COVID
Do NOT email entries(it will be deleted)
Do NOT email or DM “did I win?” (it will be ignored)
Winner will be announced via IG and FB August 1 2020
Good Luck to everyone who participates.
FYI Masticating juicers are also known as slow juicers, gear, or auger juicers, and the produce is crushed at a slow speed. When using this juicer, the produce is crushed at around 80-100 RPM, then pushed through a sharp screen. Since the juicing process is much slower and does not introduce as much heat and oxygen as with a centrifugal juicer, it provides you with a more nutritious juice.
To own a Calmdo Masticating Juicer, check them on Amazon or Via their website. Special thanks to Calmdo for donating this wonderful giveaway.
If you’re interested in my green Juice…
1 large green apple 1 large pear 5 stalks celery 1 large cucumber small bunch of Parsley 2 cups chopped spinach thumb size piece of ginger
If you’re looking for a Caribbean style Curry Chicken with rich flavors of spices, deep hints of herbs and a gravy that could compete with the best sauces at the gravy Olympics (if such a thing existed), you’ve found such a recipe. Did I mention that it’s a quick dish to whip up? Masala Chicken is the dignified older brother of the basic curry chicken. Follow along and all will be revealed.
You’ll Need…
4-5 lbs chicken (bones, fat and skin removed) 2 tablespoon Caribbean Green Seasoning 3/4 tablespoon salt 3/4 teaspoon black pepper 1 scotch bonnet pepper (sliced) 1 medium tomato (diced) 1 tablespoon tomato ketchup 3 tablespoon olive oil 8-12 cloves garlic (divided) 1 medium onion (diced) 1 shallot (diced) 2 tablespoon curry powder 1 tablespoon ground roast geera (cumin) 1 tablespoon Anchar Masala 2 tablespoon chopped parsley (cilantro or shado beni will be better)
3/4 cup water to cook off the curry
Important: If doing this recipe gluten free please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some may contain flour as a filler. Remember to use as much scotch bonnet as you can handle and don’t include any seeds or white membrane surrounding the seeds (unless you like the raw heat). Wash your hands with soap and water immediately after handling such hot peppers.
I used boneless chicken thighs which were cut into 1.5 – 2 inch pieces. Season with the Caribbean Green seasoning, salt, black pepper, ketchup and tomato. Allow to marinate for about an hour. The acidity of the ketchup and tomato will help to balance the overall flavors of the dish. Plus help in getting a thick sauce or gravy at the end.
During the warm months in Canada I try cook outdoors as much as I can, as being cooped-up during the winter months can be taxing on your mind and well-being. Today you’ll see me cook on my outdoor stove on HIGH heat! Feel free to use your indoor stove.
Heat the oil in a deep heavy pot (I used a classic Caribbean dutchie) on high heat and immediately go in with 1/2 the garlic, onion and shallots. Cook for 25-35 seconds then add the curry powder of your choice. Cook for a minute or 2, then add the water and stir well. The first step was to bloom the spices which made up the curry powder, this step will cook off the rawness of the curry.
Add the Geera and Anchar Masala at this point, so they also get to cook and be part of this rich masala./curry base.
The slurry will now cook down and you’ll see the oil you started off with. Time to now add the seasoned chicken and stir well to coat and degalze the bottom of the pot. All this time my heat is on high. But be mindful that you can burn things easily – so you can go with medium-high if you’re overly concerned.
The chicken will sprout it’s own natural juices. Cook on medium heat for 20-25 minutes, so you develop those rich flavors we spoke about, cook the chicken through and achieve a lovely gravy in the process. If you find you’re running out of liquid, you can add a bit of water. At this point is where you’ll add the remaining garlic as well.
I didn’t cover my pot in case you’re wondering. As I turned off the heat I went in with the finely chopped parsley. Here is where you can taste for salt and adjust accordingly and cook the gravy to the consistency you want.
This Masala Chicken will be something requested by your family and friends on the regular – be prepared! Since we used small boneless pieces of chicken the cook time is quick and by using the thighs (dark meat) you’ll find that it assists in the overall flavor of the finished dish.
It’s that time of the year! We’re now into the 10th edition of the annual July Month Of Grilling and we’re starting off with a BANG! (a recipe which is heavily requested on Instagram) This recipe is influenced by the folks at Ducky’s Ortoire Organic Roast Seafood and the delicious offerings they sorted us out with last year. While I wish I had Caribbean lobsters, the cold water lobster is an excellent substitute to accompany the steaks grilled this night.
Important: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Banana leaves can be found in the frozen section of your Asian, Latin or Caribbean grocery store. Remember to wash your hands with soap and water after handling such hot peppers.
Please use the video below as a guide when cleaning the lobsters. These were live lobsters, so using a sharp chef’s knife I made a quick (but forceful) cut down the head of the lobster, then continued down the tails to cut into two equal halves. This swift method of cutting through the head, is probably the most humane way to kill the lobsters.
Remove the rubber bands from around the claws and wash out the belly cavity with cool water. In the video you’ll see the stuff I removed. Feel free to wash the lobsters with some lemon juice.
With the ingredients prepped, it’s now time to go crank up your grill. I used my propane grill, but you can use a charcoal grill should you prefer (better flav actually). You’ll want a hot grill.
Heat a pot and add all the ingredients mentioned above (except the lobster and banana leaves). This is the key to this succulent grilled lobster.
Allow it to simmer for about 3-5 minutes after it comes to a boil, to allow flavors get an opportunity to combine. Keep warm as we grill the lobsters.
I prefer to go flesh-side down to start, over direct heat. But.. not for long. 40-50 seconds later, flip them over and hit then with the first basting of the coconut buttery goodness we created. Then cover them with the banana leaves. Should the leaves be difficult to source, simply close the lid on your grill.
4-5 minutes later (depending on how big your lobsters are) remove the leaves (discard) and baste with another round of the flavored butter. Give it another minute or 2 and you’re done.
Serve warm, with the remaining coconut garlic butter as a dip. BTW, this butter is excellent on steaks as well. The goal is to have juicy lobsters, so please don’t over-cook and be sure to be generous when applying the melted butter. BUT be mindful that you may get flare-ups.
With summer in full swing, I thought it was time to roll out this unique sorbet recipe for you to have some fun with. While I’ve never seen Portugals (say pooteegal if you’re old school) readily available outside Trinidad and Tobago (no it’s not Jamaican ugly fruit), you can use clementines or mandarins and if all fails, you can rock it with Seville or Navel oranges. Blood Oranges? Maybe I’ll test that next yea.
You’ll Need…
2 cups Portugal Juice (or any citrus) 2 tablespoon sugar 2 tablespoon honey 2 cups Prosecco 2 tablespoon Rose water
Note! The Portugals are really unique in sweetness (sometimes tart) and when you peel the skin back, the rind got a scent unlike any citrus I’ve ever encountered. The color of the skin ranges from green to yellow to orange, and if you get some near the end of the season, you’ll get juicy pulp beads of condensed juice.
Juice the Portugals (cut in half and squeeze – you want the rind to give it some of it’s natural pungency) I used a 50 – 50 mix of clementines and Portugals as I only had about 4-5 of them and they would not yield the amount of juice we needed to make this wonderful sorbet.
Be sure to remove the seeds, but keep the pulp as it will give the finished sorbet some texture.
In a large bowl, add the Prosecco and mix in the sugar, honey and Rose water. Whisk!
Pour this mixture into your sorbet maker and organize according to the user manual.
About 22 minutes later my ice cream maker started laboring so I knew it was time to shut things down. With any frozen treat I make, I placed the finished sorbet into a freezer container and into the freezer for an hour or so to firm up a bit more.
Use fresh, or keep in the freezer for those scorching days of summer. This recipe is heavily influenced by a similar (I’m not sure what specifically their chef used) sorbet we enjoyed at Krave Restaurant in Trinidad and Tobago.
I’m not the biggest fan of lemonade, but toss is a Caribbean twist and BOOM.. one of the most refreshing summertime drinks you can serve/enjoy. Additionally, you can get your adult on and toss in some rum, vodka or tequila.. thank Uncle Chris later!
You’ll Need…
8 cups water (divided) 15 sorrel buds (dried) 1 slice ginger 1 clove 1 inch cinnamon 1 cup sugar 2 tablespoon mixed essence 2 tablespoon honey 6 lemons (juice) 1/2 teaspoon Angostura Bitters lemon slices for decorating
Bring 4 cups of water to a boil, then add the sorrel buds and simmer for 5 minutes.
Turn off the stove and add the ginger, clove and cinnamon to steep. We didn’t boil the sorrel with the clove, cinnamon nor ginger as we want a hint of those flavors and NOT a strong influence. It’s a great time to add the sugar while the liquid is warm. Stir to dissolve.
Juice the lemons in the meantime.
After the sorrel liquid is cooled (about 1 hour), strain into a large jug or bowl and add the remaining 4 cups of water, lemon juice, bitters, honey and mixed essence (you’ll find this at Caribbean shops).
Stir well and serve cold with a slice of lemon.
I’d recommend adjusting the sugar to your own liking and note that adding ice will dilute the drink a bit. The sorrel as we know it (in the Caribbean) is also known internationally as Hibiscus flowers or Roselle (Hibiscus sabdariffa)
Hot on the heels of the Caribbean Compound Butter recipe I shared a couple days back, here’s the amazing shrimp recipe I promised. Succulent shrimp with deep flavors of butter and the Caribbean. WARNING! …your family and friends will DEMAND you make on the regular. Take the glory, Uncle Chrs doh mind.
Place the cleaned/deveind and washed shrimp (I like washing them in cool water with the juice of a lime or lemon and then drain) in a bowl, followed by the salt, black pepper and smoked paprika. Stir well with the olive oil.
I used a cast iron pan as I like the even way it heats up. However, any pan will work. Medium heat, then add the shrimp to the pot. Since we coated the shrimp with the olive oil, we’re using a dry pan. Make sure you stir them and cook for about one minute. They will curl and change color.
Add the compound butter (straight from the freezer) and stir well to coat the shrimp with that herb buttery goodness. It will take on a sort of creamy consistency.
2 minutes later and the shrimp will be perfect. Turn off the stove, toss in the lemon juice and chopped parsley.
Note! I added a chopped bird’s eye pepper at the end for an additional KICK to the shrimp (optional).
Why Mommy? You never put compound butter on our boiled corn! Yea, this is not something I grew up eating on the islands, but if you look closely you’ll see how we’ve adapted the flavors we enjoy down the islands, into this wonderful compound butter. Great of grilled meats, grilled and steamed vegetables and Indy (my youngest) luv this on mashed potatoes. In the next post I’ll show you how to make an amazing shrimp dish with this.
Note! If doing this recipe Gluten Free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the butter. I used dried/dehydrated pimento peppers, but if all you have is fresh, that will work too. If you cannot source pimento peppers, use your fav sweet peppers. While Pimento peppers are NOT hot (spicy), you can use a bit of Habanero or Scotch bonnet pepper in here should you want it EXTRA spicy.
Leave the butter out on your counter to soften naturally in a bowl.
Remove the leaves off the thyme stem and along with the scallion, parsley and shado beni (use cilantro as a subsitute) and give it all a fine chop. BUT… before you do, try to dry the herbs with paper towels after you wash them and before you begin chopping. We don’t want extra water influencing the overall taste later on. I used salted butter.
Dice the garlic (finely) as I prefer that way than crushed. I love the little chunks of garlic when I use this compound butter later on.
Remove the seeds out of the bird’s eye pepper (discard) and chop finely. You may keep the seeds if you want this with some kick.
Basically all you have to do now is combine eveything until completely mixed.
Place it all on plastic wrap as we’ll now wrap it in the form or a log about 1 1/2 inch in diameter. Pinch the ends and wrap tightly. As you twist the ends, the shape will form naturally. Watch the video below to follow along.
Into the freezer to firm up. (store in the freezer)
My fav way to use this compound butter is on hot of the grill steaks(as in the images you see here) but as mentioned above, this is very versatile and can be used in many ways.
This summer try it on your grilled or boiled corn. Even those lobsters or fish you’ll end up grilling at some point. BTW, this can keep in the freezer for months.
I’ve shared countless recipes featuring the use of saltfish (Salted Cod) over the years, as it’s used a flavor enhancer to MANY dishes in the Caribbean. However, stewed on it’s own.. being the STAR of the recipe is what allows us to really appreciate the humble salted codfish. From our colonized past and slavery, we’ve perfected the art of making humble food, tasty and comforting.
You’ll Need…
3/4 lb prepared salted Cod (any salted fish will work) 8 tomatoes (ripe) 1 bell pepper (cut into strips) 2 pimento peppers (optional – sliced) 1 large onion (sliced) 1/4 teaspoon black pepper 3 cloves garlic (smashed) 2 tablespoon parsley chopped 1/2 scotch bonnet pepper (sliced) 3 scallions (chopped) 1 tablespoon capers 1/2 cup olives 5 sprigs thyme 3 + 1 tablespoon olive oil 1 -2 tablespoon tomato paste
Note: If doing this recipe gluten free, be sure to go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. I used boned (bones and skin removed) salted cod as it makes for easier work. But do go though and make sure there’s no bones left back during processing.
Roast the tomatoes over a charcoal or propane flame, or you can also roast them in your oven. Roast on direct heat for about 5-10 minutes.
Set the roasted tomatoes aside to cool down in a bowl, then remove the skins and discard along with the core/stems. Save the juices which accumulate at the bottom of the bowl. Chop into 1/2 inch pieces.
Prep the other ingredients. (chop, dice, smash)
Prepare salted cod and set aside. (soak in water overnight or boil in water, drain and shred into chunks.. explained further in the video below) .
Heat a wide pan on medium heat, then go in with the olive oil, followed by the onion, garlic, thyme and black pepper and drop the heat to low to gently cook. Give it a toss, then add the bits of slated cod.
3 minutes later add the scotch bonnet, pimento and bell peppers. Mix well to combine everything. Take the heat back up to medium and cook for 3 minutes. Remember to NOT use any of the seeds nor white membrane surround the seeds from the Scotch Bonnet or it will be SPICY! Be sure to wash your hands immediately after with soap and water.
Now add the chopped roasted tomato (and juices) and stir well. Add the capers and olives.. and bring back to a boil. Go in with the tomato paste for a bit of color, sweetness and to help create a lovely sauce. Cook with the lid on.. as it comes to a boil, reduce to a simmer and cook for 3-4 minutes.
Taste for salt and adjust. I didn’t add any as the salted cod will have some salt remaining and capers can be a bit salty as well. Turn off the stove, top with the remaining olive oil and parsley.
While not a ‘traditional’ way of making Stewed Salted Cod in the Caribbean, I dedicate this version to my ancestors, who paved the way for me to make and enjoy such stunning food. Serve with boiled ground provisions (cassava, yam, dasheen, eddoes, sweet potatoes green banana), roasted or steamed breadfruit, bread, rice or rock it on flour dumplings or even pasta.
Chow! That spicy sort of pickle we enjoy in the Southern Caribbean. Traditionally made with green mango (not ripe), but days when mango is not in season, you’ll get it made with a variety of local tropical fruits (and imported – like apples, pears, plums.. and even peaches) and in desperate times, cucumber is employed into service. Such is our love for chow. While I did share a smoked apple-wood pineapple chow with you a few moons back, today I give you my version of the Ultimate Pineapple Chow.
You’ll Need…
1 Large Pineapple (peel, cored, cubed) 1 teaspoon sea salt 1 jalapeno pepper (sliced thin) 2 scotch bonnet peppers (sliced thin) 3 large cloves garlic (crushed) 2 tablespoon cilantro (chopped fine) 2 oranges (juice) 3-5 clementines (juice) 2 limes (juice) 1 small red onion (sliced thin)
Note! Chow is supposed to be AS SPICY as you can handle, so I included the seeds of the peppers. Leave them out and cut back on the Scotch Bonnet if you want it milder. Additionally, you can use Habanero peppers if you can’t source the Scotch Bonnet. Please don’t use jalapeno from the can – fresh is the BEST in this case.
Peel, core and dice the pineapple into 1 inch pieces (bite size). Give it a rinse under cool water an drain.
Place the now diced pineapple into a large bowl, where we’ll assemble everything.
Important to slice the peppers, onions etc very thin so the salt and acid in the citrus juices pickle them and you get a lovely crunch.
Now add the salt, garlic, red onion and then the citrus juices – lime, orange and clementine. By adding the juice now (over the sliced onion), it will take away some of the raw pungency of the onion.. plus help to distribute the salt evenly.
Add the scotch bonnet, jalapeno (yes, lil different but awesome flavor) and cilantro. Remember if you can get Shado Beni, use that as it’s a better favor and more traditional to chow.
Give the entire thing a good mix, then into the fridge and allow it to marinate and soak in all the citrus, garlic and peppers… but you can be greedy and eat it immediately.
If you find that you need a bit more liquid, add a 1/4 cup of water if you want, but you’ll have to adjust the salt.
I like storing mine in glass jars in the fridge, so when I need a quick spicy / juicy snack, it’s sitting there waiting to be devoured. Gotta love the presentation too. Do shake it up a bit so the pineapple bruise and you get that juice added to the overall flavor of the chow. BTW, that same juice is GOLDEN – so TASTY! Yea.. makes a killer Caesar (or Blood Mary) too.
Yea… another recipe you won’t traditionally find in the Caribbean, but with my luv for oxtails, you know I have several recipes in my arsenal (and willing to share). So I dedicate this recipe to my friends who appreciate oxtails, but more importantly… delicious and comforting one-pot meals.
You’ll Need…
3-4 lbs oxtails (cut 1 1 1/2 inch) 3 tablespoons olive oil 2 tablespoon all-purpose flour 2 stalks celery (chopped) 2 scallions (chopped) 6 cloves garlic (smashed) 8 sprigs thyme (divided) 2 tablespoon tomato paste 1/2 teaspoon black pepper 2 bay leaves 2 allspice berries 1/3 cup Port (sweet, red, fortified wine from Portugal) 4 turnips (cubed) 3 medium red onion 2 carrots (sliced) 2 parsnips (cubed) 15-20 button mushrooms 1 lb baby potato 2 cups cubed pumpkin 3/4 tablespoon salt 8-10 cups beef stock 1 teaspoon Worcestershire sauce top with chopped parsley
Important! Try to get your butcher to cut (band saw) the oxtails for you as the bones are very tough. I’d also recommend trimming off as much fat as you can from it and discard. Feel free to wash the pieces of oxtails with cool water and the juice of a lime or lemon, then pat dry with paper towels before dusting in flour.
In a big (deep) heavy pot (one that’s oven proof) add the oil on a medium flame, dust the oxtail pieces in flour and into the pot to brown. Please do it in batches as if they’re too close together it will cause steam and the oxtail will release it’s liquid and star boiling. Note – as the meat shrinks as it brown, it will not make proper contact with the hot oil, so browning at that point can be challenging. 3-4 minutes per side, then set aside in a bowl.
In the same pot (oxtails now removed) on a low flame, add the celery, scallions, garlic, thyme (1/2) for 3 minutes. Add another tablespoon of oil if necessary.
Add the tomato paste and stir well to coat the bottom of the pot and develop it’s natural sugars. Go in with the black pepper and continue cooking on low for 2-3 minutes.
Add the bay leaves along with the pimento berries (allspice) and de-galze with the Port (use red wine if you wish).. scrape the bottom of the pot and bring to a boil.
2-3 minutes later it’s time to add the browned oxtails and any accumulated juices. Stir well and crank up the heat to med/high. Coat the oxtail pieces with all that goodness. Preheat the oven to 350 F
Now it’s time for the ‘body’ of the stew so toss in the potatoes, carrots, onions, parsnips, turnip, sweet potato and pumpkin (please cubed them LARGE as we will cook in the oven for a long time and we want to maintain some texture when it’s done).
For more flavor, add the salt, beef stock, remaining thyme and Worcestershire sauce. For a little sweetness, you can add a teaspoon of brown sugar (not mentioned in the ingredient list).
Bring to a boil (on the stove top), put the lid on, then onto the middle rack of the oven.
2 1.2 hours later and the oxtails were fully cooked and tender, BUT be mindful that depending on the age of your oxtail (animal when it was butchered), it can be TOUGH and may require another 30 – 60 minutes of cooking. So this is where you test it, adjust the salt to your liking and thicken (cook with the lid off) if necessary.
I think I stirred it 2 times during the time in the oven and yes, you can add some heat with some dried pepper flakes or Caribbean Sunshine (Scotch Bonnet) if you want a little kick.
Top with the parsley and enjoy! A delicious one-pot dish that’s comforting and filling.
Cook-up or cook-up rice is one of those classic one-pot Caribbean meals mom would usually do on a Saturday (when she didn’t do a soup). However Mom’s usually came loaded with chicken, beef or salted meats, but in this version I like skipping the meat .. without sacrificing flavors for and iconic meal. Served HOT!
You’ll Need…
1 medium onion (diced) 4 cloves garlic (smashed) 4 sprigs thyme 1-2 tablespoon olive oil 1/2 teaspoon black pepper 2 scallions (chopped) 1/4 scotch bonnet pepper (diced) 1 carrot (cut into 1/2 cm wheels) 3/4 cup red beans (from a can – rinsed) 1 teaspoon turmeric 10 okra (1/2 inch chop) 1 large sweet potato (cubed) 1 1/2 cups squash (or pumpkin \ cubed) 2 cups long grain par-boiled brown rice 2 cups spinach 1 1/2 cups coconut milk 2 1/2 cups veg stock 1 teaspoon salt (adjust) 2 tablespoon parsley (chopped)
Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the veg stock you use.
Heat oil in a deep/wide pan on a medium flame, then add the onion, garlic, thyme, scallions and black pepper. Turn the heat down to low and cook for about 3 minutes.
Add the scotch bonnet pepper (no seeds unless you want it spicy) and carrot, stir well, then add the beans and cook on low for another 2-3 minutes.
Add the turmeric, turn the heat to medium and add okra, stir. In now goes the sweet potato and squash (pumpkin will work too). At every point (when we add ingredients to the pot) stir well.
Go in with the washed rice and mix. Fold in the spinach along with the coconut milk and vegetable stock. Scrape the bottom of the pot as there will be some caramelization (flavors) develop at the bottom of the pot. Add the salt and bring to a boil.
As far as ‘washing” the rice is concerned.. this is to remove extra starch and grit as a result of the process of taking out the husk off the grains. So we’ll cover the rice with cool water in a bowl, massage with our hands, discard that water and repeat until that water is somewhat clear. Or rise under running water in a strainer, until the water runs clear – That’s “Washed” rice.
Lid on when it comes to a boil, then reduce the heat to low and allow the rice to fully cook and go plump. For a more creamy cook-up, stir the pot a bit and the rice will release more of it’s starch in the process.
25 minutes later, taste for salt and adjust… leave it ‘wet’ or you can remove the lid and burn off the liquid which remains. Toss in the parsley and you’re pretty much done. Note that the residual heat on a heavy pot will continue to cook the rice and thicken it up (after you turn off the stove).
For this classic dish, I like having a side of Tomato Choka as a side or condiment for an extraordinary vegan meal.
I’m not the biggest fan of banana bread.. or so I thought, until I started making this stunning banana fruit nut bread. An excellent way to start the day > a thick slice, warmed for about 10 seconds, a thin layer of butter and my fav cup of coffee. The difference? (why I like this bread) The Fruit and Nut Chocolate bar I use in the recipe. I’m a HUGE fan of Cadbury’s Dairy Milk Fruit and Nut Chocolate!
You’ll Need…
2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter (melted) 1 cup granulated sugar 1 large egg plus 1 egg yolk 1/2 cup sour cream 1 teaspoon vanilla extract 3 ripe bananas (mashed) 1/2 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1 1/2 fruit and nut chocolate bar (about 1 1/2 cups chopped) cooking spray
I know many people treat a banana bread as something that’s only made when there’s ripe bananas which are going bad on your counter. However the flavors of this bread is so enchanting (and simple to make), I know you’ll purposely purchase bananas just for making this one.
Peel, rough chop and crush the ripe bananas with a fork until fully crushed and set aside.
In a large bowl add the flour (sifted may be best), baking soda and salt, whisk and set aside.
In another bowl, place the egg and egg yolk, vanilla, melted butter, sour creme (yes I used the high fat) and one cup sugar. Whisk until smooth – or use an electric mixer if you want. You want to work all the grains of sugar until there’s no grit.
Add the crushed banana to this wet mix and mix well. I added the cinnamon and nutmeg now, but I should have added it to my dry (flour) ingredients.. no stress, all good.
Preheat the oven to 350 F, then add the flour mixture to the wet batter. Fold in as to not overwork the finished dough.
Give the chocolate bar a rough chop so you have chunky pieces. Then fold 2/3 of the chocolate into the batter and reserve 1/3 for topping the bread.
I then poured the batter into a greased loaf pan (I used cooking spray, but you can use melted butter if you wish). And on went the reserved chocolate pieces. Onto the middle rack in the pre-heated 350 oven. BTW the loaf pan I used was also non-stick. Level off the top of the batter with a spatula.
One hour later and the banana nut bread will be READY! Your kitchen will smell GREAT. Allow it to cool for about 5 minutes in the pan, then turn over on a cooling rack until it’s fully cooled and ready for slicing.
I used my fav chocolate bar as mentioned above, but you can use chocolate chips or even your fav chocolate bar as well. As far as the fruit you use, be creative and use the dried fruit you like – or leave them out if you so choose. While I’m not a fan of hazel nor walnut, you can certainly add those (chopped) or pecans, cashews, almonds.. basically any nut you enjoy
