Sunday, May 6, 2018

Whole wheat chocolate chip banana bread

A classic banana bread never gets old. This adaptation includes whole wheat flour and contains no butter or oil! Well, it did get jazzed up a bit with some chocolate chips...

My husband went golfing one weekend. Addie and I were at home and I realized that we had nothing to eat for breakfast. Normally, I have some muffins or quick bread around but I didn't have any time during the week to bake anything. It was one of those crazy weeks at work where I could barely breathe or even think.

When I asked Addie what type of breakfast item she wanted, she considered scones. But then she exclaimed, "Banana bread!" I wasn't sure if we had any left in the freezer and was ecstatic to find that we had 3 frozen bananas remaining. Those were probably the last bananas chilling out in there.

As usual, I made the banana bread slightly healthier by swapping out some of the all-purpose flour with whole wheat flour. And I also substituted the butter with unsweetened applesauce. Since I'm not a fan of health food for breakfast, I threw in some chocolate chips for good measure and to give myself a chocolate fix in the morning. Hey, I never mentioned this was health food, ok?

I loved the fact that this bread wasn't too mushy so it kept well after a few days. The chocolate chips definitely make this bread a little bit sweeter, and hey, who doesn't enjoy a chocolate fix first thing in the morning?

Whole wheat chocolate chip banana bread
  • 1 cup all-purpose flour 
  • 1 cup white whole wheat flour (can substitute with all-purpose)
  • 3/4 cup brown sugar, packed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 and 1/2 cups (about 3) very ripe bananas, mashed
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 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 flours, sugar, baking soda, salt, and cinnamon. Set aside.

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

Transfer the banana mixture to the large bowl with the dry ingredients. Mix until a few dry streaks remain. Fold in the chocolate chips and mix until everything just comes together. Do not over mix.

Transfer the batter to your prepared baking pan and bake in your preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Allow the bread to cool before serving.

Store bread in an airtight container at room temperature or in the refrigerator. It will keep for a few days.

Yield: One 9"x5" loaf; about 8-12 servings

Source: Adapted from The Back in the Day Bakery Cookbook, by Cheryl Day and Griffith Day


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