Chocolate Pomegranate Banana Bread

Remember this recipe for banana bread I posted a couple months ago? Well, in an effort to use up all the fresh pomegranate arils I still have in my fridge, I came up with a new way to enjoy the basic recipe.

Pomegranate Chocolate Almond Banana Bread

Pomegranate Chocolate Chip Banana Bread

 

Add to the basic recipe:


1/2 cup chocolate chips
1/2 cup pomegranate arils
1/2 cup sliced almonds

The original version (especially with chocolate chips) is wonderful, even when baked as muffins instead of a loaf. Velvety, rich – but not overly so, with just the right amount of sweetness, I could eat a slice for dessert OR for breakfast and not feel guilty.

Pomegranate Chocolate Chip Banana Bread

 

This version, with the pomegranate arils is even better. The bit of tang you get from the little juice-filled pods adds a pleasing pop, and surprisingly, the arils do stay juicy through the baking process. Go ahead and try this twist while pomegranates are still in season! You won’t regret it. Trust me.

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Comments

  1. I might attempt a gluten free version of this, this weekend. I’ll keep you posted.

  2. Heather – you’ll have to let me know how that goes!

  3. So excited! This turned out fantastic. I ended up using King Arthur Gluten Free flour mix. http://www.kingarthurflour.com/glutenfree/ I keep two other type of GF flour mixes on hand and I think they would have substituted just as well and I tweaked with adding xanthan gum which helps bind the ingredients since there isn’t that natural wheat gluten.

  4. Oh yay! :) I’m sure it’s hard finding recipes that you can transition to gluten-free.

  5. This looks just yummy! And I learned a new word, arils. I’ve always just called them pomegranate seeds.

  6. Fabulous! It’s definitely not a term that gets tossed around very much.

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