Thursday, February 23, 2012

Chiquita Banana, Carmen Miranda & Chocolate Chip Banana Bread

Another year, another National Banana Bread Day! I've always loved Chiquita Bananas, especially the logo with Chiquita and her Fruit Hat that was popularized by Carmen Miranda. There was something so foreign and exotic about Chiquita--and Carmen Miranda.  I was so taken by all the Carmen Miranda Hollywood productions that when I was in Rio, I made a pilgrimage to Carmen Miranda's home on Avendida Rui Barbosa. Very fun!

So in honor of the day, here are two more recipes for Banana Bread. These are from Chiquita Bananas.  Just add them to the other recipes I've posted in the past and let me know which one you like best. I added chocolate chunks to both of the following recipes because I love chocolate and bananas. You can also add nuts. The second recipe is gluten free! Be sure to skim down to Carmen Miranda in the" Tutti Frutti Hat" Here's the 1950s "Chiquita Banana" song!


Best Chiquita Banana Bread
adapted from Chiquita Bananas

4 whole Chiquita Bananas
1 cup All-purpose flour
1 cup Unprocessed wheat bran
1 1/2 tsp. Baking soda
1/2 cup Sugar
1/2 cup Brown sugar
3/4 cup Dark Chocolate, chopped
1 cup Unsalted butter, soft
2 whole Eggs
1 tsp.  Madegascar Vanilla extract
1/2 cup Walnuts
1 Tbsp. Local Honey

Preheat oven to 350 degrees F. Grease a large 9x5 inch loaf pan.
Whip 2 Chiquita Bananas and sugars until mix is creamy (about 3 minutes).
Add butter, eggs and vanilla and whip until smooth.
Mix in all dry ingredients until blended.
Fold in walnuts and Chopped Chocolate.
Slice two Chiquita Bananas and toss with honey until Chiquita Bananas are well coated.
Pour mix in loaf pan and place honey coated bananas on top.
Bake in oven for 60 minutes.
Let cool for 5 minutes then place plate on top of pan and flip pan upside down so loaf falls onto plate.

Gluten Free Banana Bread 
with Chocolate Chunks
adapted from Chiquita Banana Bread, recipe idea Alisa Bennett

3 large Chiquita bananas
3 large Eggs
1/4 cup Coconut oil (melted)
1 Tbsp. Vanilla extract
2 cups Almond meal
2 Tbsp. Coconut flour
1 tsp. Baking soda
1/4 tsp. Salt
1/2 cup chopped Walnuts
1/2 cup dark chocolate, chopped into chunks

Puree egg, oil, vanilla, and bananas in blender.
In separate bowl, blend dry ingredients.
Add banana and egg mixture to dry ingredients and mix well.
Fold in chopped walnuts  and chopped chocolate.
Pour batter into a greased loaf pan and bake at 350 degrees F for 50-55 minutes.

"THE LADY IN THE TUTTI-FRUTTI HAT" from Busby Berkeley's Welcome to Banana Island

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