I’m not going to disappoint anyone by telling you that banana bread is really cake, right?  And this banana “bread” is no exception.  It has a couple of healthful flourishes, yes–whole wheat flour replaces some of the white flour, and olive oil and yogurt stand in for butter–but it remains a sweet, dense, chocolatey cake.

And to be honest, I like whole grains in sweet baked goods at least as much for their hearty flavor as for any health benefit they confer (I mean, we’re still talking about cake here).  These whole wheat chocolate chip cookies, this rye flour zucchini bread (also a cake, of course)—the whole grains add a layer of flavor and texture that leave more refined baked goods tasting rather insipid in comparison. Continue reading →