Chocolate Chip Banana Bread
This Chocolate Chip Banana Bread is a deliciously healthy balance between yummy sweet banana flavor and bitter dark chocolate. This recipe uses very ripe bananas and maple syrup as natural sweeteners, Greek yogurt to cut down on oil, and whole wheat flour to make the bread a little more wholesome.
Servings: 1 loaf
Ingredients
- 2 c white whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 2 c mashed bananas (about 5 medium bananas)
- ½ c pure maple syrup
- ⅓ c extra virgin olive oil
- ⅓ c plain Greek, coconut, or almond milk yogurt
- 2 large eggs
- 1 tsp vanilla extract
- ½ c mini chocolate chips (dark or semi-sweet)
- ½ c walnuts, chopped
Instructions
- Preheat the oven to 350°F. Lightly mist a loaf pan with cooking spray.
- Mix dry ingredients: In a large bowl, combine the flour, baking soda, salt, and cinnamon. Whisk together with a fork. Set aside.
- Install the whisk attachment on a stand mixer. Add the bananas to the bowl and whisk until pureed. You should yield about 2 cups of mashed banana (about 5 medium bananas).
- Add the olive oil, maple syrup, Greek yogurt, eggs, and vanilla extract and whisk together on medium speed.
- With the mixer on low speed, add the dry ingredients slowly to the bowl. Be careful not to overmix (there can be a few lumps and white streaks in the batter). Fold in the chocolate chips and walnuts.
- Spoon the batter into the bread pan, smoothing it out with the back of a spatula. Cook for 60 to 65 minutes. Loosely cover the bread with tin foil for the last 30 minutes of baking in order to prevent the top and sides from burning. After 60 minutes, check that the bread is done by inserting a knife or toothpick into the center of the loaf. It should come out clean.
- Remove the bread from the oven and cool completely in the pan on a wire rack before cutting. This bread will keep about 2 days at room temperature or 7 days in the refrigerator (if it lasts that long!).