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

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...
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 12
Author: Eva Bakes

Ingredients

  • 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 very ripe bananas, mashed (about 3 bananas)
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips

Instructions

  • 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.

Notes

Store bread in an airtight container at room temperature or in the refrigerator. It will keep for a few days.
Source: Adapted from The Back in the Day Bakery Cookbook, by Cheryl Day and Griffith Day

Leave a Reply

Your email address will not be published. Required fields are marked *