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