Banana Apple Bread and Champagne

This Wine Adventure has been inspired by sparkling wine from Champagne, France, and the fact that I had to use up bananas before they went bad. It all started with the bad bananas. Then I noticed the apples were also starting to look a little sad. My first thoughts were to make banana nut bread. Unfortunately, I did not have walnuts and I just did not feel like braving the cold snowy weather to go to the store. (Plus, I was still in my pajamas!) I consulted the all-knowing Google and found a recipe for banana bread that did not use walnuts. Of course, I did tweak the recipe a bit to accommodate my need to also use my sad looking apples. I call my new recipe “Banana Apple Bread”.

Now that I had resolved the banana bread crisis, I had to think of which wine to pair with it! You see, it was my day off and like to enjoy wine while I cook. Most of the recommendations pointed me towards sweeter wines such as late harvest Pinot Gris, Riesling or even a Moscato. Heck! Port and Sauternes was also suggested! However, what I really was in the mood for was the sparkling wine I purchased, Duval-Leroy Brut Reserve Champagne NV. I have never had sparking wine from Champagne, France before and was eager to try it. Even though sweeter wines were the recommended pairing, I decided to toss caution to the wind and go with the Duval-Leroy Brut Reserve Champagne NV even though it is a dry sparkling wine.

I found the Duval-Leroy Brut Reserve Champagne NV to be quite delightful, both by itself and when paired with the banana apple bread. The aromas are characteristic of ripe red apple. The flavor, dry, crisp, and refreshing with a bruised apple finish. It really complimented the banana apple bread well and brought out the flavors.

Just some fun facts about Duval-Leroy Champagne. Located in Vertus, a premier cru in the Côte des Blancs, Duval-Leroy was founded when two Champagne families came together and has been producing Champagne since 1859. Ranked as one of the top 15 Champagne houses, Duval-Leroy is one of the few 100% family-owned Champagne producers around today.

So, if you find yourself in a pickle because you have some bad bananas and sad apples but no walnuts, rest assure that you can still make banana apple bread. Also know that it is okay to serve it with Champagne. Below is the recipe. Cheers!

Banana Apple Bread Recipe

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• ½ cup butter

• ¾ cup brown sugar

• 2 eggs, beaten

• 2 ⅓ cups mashed overripe bananas

• 1 or 2 finely chopped apples

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease either a 9x5 inch loaf pan or an 8x8 inch square pan. I have made this in a loaf pan and also in the square pan depending on my mood.

2. In a large bowl, combine flour, baking soda and salt.

3. In a separate bowl, cream together butter and brown sugar. Stir in eggs, mashed bananas, and chopped apples until well blended.

4. Stir banana mixture into flour mixture; stir just to moisten.

5. Pour batter into pan.

6. Bake in preheated oven for approximately 50 to 65 minutes - possibly slightly longer, I never really mastered the cook time yet. I continue to insert a toothpick into center of the loaf comes out clean. My bake times vary because I sometimes use a square pan and other times, I use a bread pan. It is good to check. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.