Chocolate Chip Banana Bread

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Chocolate Chip Banana Bread

A wonderful breakfast bread, this tasty chocolate chip banana bread is made with 100% whole wheat flour, yet is not at all heavy or dense. The batter is not very sweet, so if you have a very sweet tooth you might find that it lacks sweetness, but we’ve gradually weaned ourselves off excess sugar, and we find that it’s just right, especially with the chocolate chips. I find that this amount of batter is enough to make two loaves, one regular and one small, which means that this recipe yields at least 20 servings.

Chocolate Chip Banana Bread
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Brunch
Yield: 20 slices
Ingredients
  • 1 tablespoon soft butter for pan
  • 3 cups whole-wheat flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup dark chocolate chips (60% cocoa)
  • 3 large eggs, lightly beaten
  • 2 cups whole milk
  • ½ cup pure maple syrup
  • ¼ cup melted unsalted butter
  • 2 large, very ripe bananas, well-mashed
Instructions
  1. Preheat oven to 350 degrees F. Butter a 9 X 5-inch glass or stoneware loaf pan (less risk of sticking than a metal pan).
  2. In a large bowl, mix together the flour, salt, baking soda and baking powder. Fold in the chocolate chips.
  3. In a medium bowl, whisk together the eggs, milk, maple syrup, butter and mashed bananas.
  4. Pour the liquid mixture into the flour mixture, using a spatula to combine. Don’t over mix – allow batter to remain lumpy.
  5. Transfer the mixture to the prepared baking dish, filling it almost to the top. If you find that you have extra batter remaining, you can bake that in muffin tins, or in a smaller baking dish (I used a shallow 6 X 5-inch baking dish to make a small loaf).
  6. Bake about 50 minutes, or until a toothpick inserted in the center of the bread comes out clean. (If making, bake the smaller loaf for about 40 minutes, and muffins for 20 minutes.)
  7. Place the pan on a wire rack and allow to cool 10 minutes. Carefully run a knife around the edges to loosen, then invert onto a large plate and back to the wire rack. Cool to room temperature, 30 minutes or so, before slicing and serving.
  8. Store leftovers in fridge, wrapped in foil (excellent lightly toasted with a little sweet butter), or slice and freeze in freezer bags.
Nutrition Per Serving
Serving size: 1 slice; Calories: 172; Fat: 6g; Carbohydrates: 26g; Sugar: 10g; Sodium: 140mg; Fiber: 3g; Protein: 4g
 

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