Whole wheat double chocolate chip banana bread
This whole wheat double chocolate chip banana bread will satisfy all your chocolate cravings! With no butter or oil, it's a healthier alternative to other classic recipes!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 1 and 1/2 cups white whole wheat flour can substitute with all-purpose
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons baking powder
- 1/2 cup granulated sugar
- 3 bananas extremely ripe and smashed
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips of choice
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 flour, cocoa powder, salt, baking powder and sugar. Set aside.
In a medium sized bowl, mix together the bananas, applesauce, eggs and vanilla. Mix well.
Pour the banana mixture into the large bowl with the dry ingredients and fold until a few dry streaks remain. Toss in the chocolate chips and fold until everything just comes together. Do not over mix.
Transfer the batter into your prepared loaf pan and bake in your preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Allow the bread to cool before serving.
Leftover bread should be stored in an airtight container at room temperature or in the refrigerator. It will keep for a few days (and last longer in the refrigerator).
Source: Adapted from How to Bake Everything by Mark Bittman