Choc Chip Banana Bread

The way this pregnancy is going – if I see an ad for Banana Bread chances are I’m going to be making it this week.. I saw an ad for wonton soup last night- you better believe it’s on the menu for dinner next week! It’s as if my brain is taking craving cue’s from the things I’m seeing rather than what it actually wants or needs! Not that I’m complaining but it is very strange!

Today’s recipe comes from Jenna over at Butternut Bakery- It’s a great recipe for Banana Bread that’s tasty and super moist!

Choc Chip Banana Bread

INGREDIENTS

  • 1 1/2 cups ripe and mashed banana (about 3 medium bananas)
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup Greek yogurt
  • 1 1/3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup mini chocolate chips- I used regular choc chips.

HOW TO

  1. Preheat your oven to 325F (160 C) and grease and line a 9×5 loaf pan with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a separate bowl, mix together the melted butter and sugars until fully combined. You can either use a whisk or an electric mixer with the paddle attachment.
  4. Add in your mashed bananas followed by the eggs, yogurt, and vanilla.
  5. Once all of your wet ingredients are mixed together, fold in the dry ingredients. Then, fold in the chocolate chips.
  6. Pour the batter into your prepared loaf pan and spread it even. Sprinkle extra chocolate chips on top if you like.
  7. Bake for 1 hour or until a toothpick comes out with a few moist crumbs. Let it cool completely before removing from the pan. Store at room temperature in an air-tight container.

Jenna has some great ideas over on this post about how to quickly ripen bananas. What I normally do is as I get bananas that over ripen- I peel them and add them to a ziplock in the freezer. You can use them for banana bread or smoothies as you need them.

Healthy Banana Bread

I’m not going to say this banana bread is super healthy and you should eat it every day… but on the scale of banana breads where most are loaded with sugar and white flour this is at least a few steps away from sugar oblivion!

After Greg commenting at the look of the bananas sitting on our kitchen bench I decided to quickly whip up some muffins or banana bread. After a quick scan through the below recipe I knew I had everything to make it so away we went!

IMG_4079.JPGHealthy Banana Bread!

Original recipe comes from Cookie and Kate

Ingredients

  • ⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil (I used extra virgin olive oil)
  • ½ cup honey or maple syrup (I used honey)
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
  • ¼ cup milk of choice or water (I used milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, plus more to swirl on top
  • 1 ¾ cups white whole wheat flour or regular whole wheat flour
  • Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices. (I used dark chocolate chunks)

Instructions

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees celsius) and grease a 9×5-inch loaf pan.
  2. In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. If you’re adding any additional mix-ins, gently fold them in now.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

    Enjoy!