Wednesday, January 17, 2018

Whole wheat chocolate chip banana bread

A healthier version of a classic chocolate chip banana bread. This uses whole wheat flour and contains no butter or oil! It's kid-approved!
As 2017 slowly came to a close, it was time to clean out the refrigerator. We threw away many half opened cans of several ingredients - evaporated milk, mandarin oranges and a few other things here and there.

When I looked in the freezer, I saw that I had some frozen bananas in there. It meant that it was time to bake a banana bread. I knew I needed to make a chocolate version so my Addie would eat it, so chocolate it was.
I made this bread healthier by substituting applesauce for the oil and using white whole wheat flour in lieu of all-purpose. As always, this is not health food. But, by swapping out high fat (and calorie) ingredients, I can keep the flavors and textures pretty similar to the original recipe and still serve an awesome bread.

Plus, all that chocolate = antioxidants, right?
I'll just keep telling myself that until my doctor tells me otherwise. *wink*

Whole wheat chocolate chip banana bread
  • 1 and 1/2 cups white whole wheat flour (can substitute for all-purpose)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons baking powder
  • 1 cup granulated sugar
  • 3 ripe bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.

In a large bowl, whisk together the flour, cocoa powder, salt, baking powder and sugar. Set aside.

In a medium sized bowl, mix together the bananas, applesauce, eggs and vanilla until well blended.

Add the banana mixture to the large bowl with the dry ingredients and mix until a few dry streaks remain. Fold in the chocolate chips and mix until just blended - do not over mix.

Transfer the batter to your prepared loaf pan and bake in your preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean (the melted chocolate chips don't count).

Bread should be stored in an airtight container at room temperature or in the refrigerator and will last for several days.

Yield: One 9"x5" loaf, about 8-10 servings

Source: Adapted from How to Bake Everything by Mark Bittman


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