I’m back!! A confession is an order right about now. I neglected my blog (sorry!) for over a year to focus on cell biology and mechanical physics. Ugh gross. I know. Anyhow, back to the blog.
Now that I’m back, I plan put it all out there; my whereabouts, rants, workouts, meals, cooking, experiments, gardening, things I love, things I hate, hikes, terrariums, food finds, pictures of puppies/kittens/goats/chickens, restaurant reviews, wine tastings, travels, love, hobbies, crafts, all this in no specific order 🙂
For this entry, I will tell you all about a recipe I recreated from PaleOMG. The Cinnamon Chocolate Swirl Banana Bread was just perfect for this lazy, sunny Sunday. I previously hesitated on this recipe because of the baking component. These past few weeks here in Portland have been hotter than usual (scary, global warming kind of scary), so turning on the oven was just not an option. However, this past week, finally, the weather turned and there’s now a cooler breeze that waffles through the air making it possible to bake without the house being an inferno. For this one recipe I just happened to have ALL of the ingredients needed. Plus, the bananas I had were starting to brown, so I took that as a sign to start baking. This is definitely a treat since the macros are so high. But, nonetheless, since I know exactly what went into making this delicious treat, I would rather eat this all day long vs a prepackaged alternative.
Here’s my review of this recipe.
The availability of ingredients: easy. If you eat mostly paleo and/or ‘healthy’ you will most likely have all the ingredients in hand. If by any chance you don’t have that specific brand of chocolate chips, I’m sure you can use any other dark chocolate chips brand. Heck, you can even break a dark chocolate bar into smaller pieces and use that instead.
Expense: $. The priciest ingredient in this recipe is the almond butter. You can, however, get a large jar at Costco for around 11.00. That jar will last you a good while. The only problem is that it isn’t organic, but what the hell, a little won’t hurt. The process: easy. I used a food processor for the mixing because I’m too lazy to mix it by hand. I also subbed the double-broiler for the microwave in the chocolate melt part.
Technique: fairly easy. Unless, you like me, suck at swirling the chocolate. I also didn’t thoroughly read the instructions and only swirled the top of the bread, not the whole loaf pan. Another of ‘my bad’ was that I forgot to add the honey to the chocolate topping. Oops, it’s all good though.
Result: moist, rich, and delicious. I’m kind of glad I got overly excited and accidentally omitted the honey because the sweetness in it is just perfect. I’m thinking it’s because of the ripe bananas.
Macros: wait, before I tell you, I ask you not to judge; fit women (and men) need some good calories in their diets too. Ladies don’t be afraid of high cals and fats! Oh and just FYI, I used MyFitnessPal to track the macros. This same recipe comes up on this app, but the macros are different than mine. This could be due to using different brands of ingredients and/or the serving size. I cut my loaf in 6. Serving size: 1 slice. Totals calories per slice: 218g, Protein: 13g, Carbs: 39g, Fat: 32g, Sugar: 19g, Fiber: 10g