Whenever I have bananas that get a bit too ripe, banana bread is my go to recipe. Most recipes involve butter and at least a cup of sugar. This version uses olive oil instead of butter, honey instead of sugar (and less of it), and whole-wheat pastry flour.
To give credit where credit's due, this recipe is based on Dr. Weil's Healthy Banana Bread recipe. While it's a great recipe, it can use a few tweaks (more nuts, chocolate chips, cacao nibs, and olive oil instead of canola oil). Also, the cooking time of the original recipe seems to be bit off.
My version of the recipe uses cacao nibs, which an uncommon ingredient. Cacao nibs are essentially, roasted and shelled pieces of cacao beans, which means cacao nibs taste like chocolate without sugar. They're a little tough to eat by themselves (imagine extremely bitter dark chocolate), but they work well when combined with other flavors.
Posted Monday, January 19, 2015