Double Chocolate Chip Banana Bread
Aging brown bananas are the mother of invention. You hate to see them go to waste so what’s a good mom to do? Make banana bread of course! And let me tell you, the pathetic looking bananas that had been sitting on my counter for a whole week were down to their last days. Not just brown, but almost black. I wondered if I’d miss the window of opportunity, but I gave it a try. When I peeled the thin peel from the three shriveled up bananas, I surprisingly found enough soft banana to fill a cup, just enough for this delicious bread which makes a great gift for a new neighbor or sick friend or just because. Bananas . . . rescued.
Greek yogurt? It adds moisture, nutrition and is a great way to cut the fat. Chocolate chips? I used semi-sweet and only half the bag. Flour? I used whole-wheat pastry flour for a little more fiber. Oil? I used unrefined coconut oil for flavor mostly, but because unrefined coconut oil may be good for you. So you see, there are ways to make a quick bread fairly healthy. And I really just needed a way to use up those pathetic bananas.
Making banana bread goes back to my childhood. My mother made a lot of banana bread. Despite the size of my family of eight children, we always seemed to have brown bananas on the counter. I’d come home from school to the smells of delicious banana bread baking, and often it was for us, but more often it was for a friend in need. My mother was like that; she looked out for her friends and neighbors. Enjoy this gift from my kitchen to yours.
- Double Chocolate Chip Banana Bread
- Cooking Spray
- 1/2 cup unrefined coconut oil, melted
- 1 cup brown sugar
- 2 eggs
- 1 cup mashed bananas (2-3 bananas)
- 1/2 cup vanilla or plain Greek yogurt
- 1 tsp vanilla
- 1 1/4 cup whole-wheat pastry flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 1/4 cup semi-sweet mini chocolate chips, divided
- Preheat oven to 350 degrees F. Coat a 9 x 5-inch baking pan with cooking spray.
- Combine oil, sugar, and eggs in bowl of standing mixer and mix together on medium speed. Add bananas, yogurt and vanilla, blending thoroughly.
- Combine flour, soda, cinnamon and salt in a small bowl, whisking to combine. Add flour mixture to the wet ingredients and mix together on low speed. Add 1 cup chocolate chips and mix in completely. Pour batter into prepared baking dish. Sprinkle remaining 1/4 cup chocolate chips on top.
- Bake at 350 degrees F for 55 to 60 minutes or until a knife inserted in the center comes out clean. You may need to cover with foil, half-way through baking to avoid over browning on top.
- Cool on wire rack for 10 minutes, then remove from pan and let cool completely before slicing.
Notes
Per serving: 119 calories, 5.6 grams fat, 14.5 grams carbohydrate, 1.6 grams protein
You might also enjoy:
Sour Cream Pumpkin Spice Bread
Pumpkin Banana Bread with Cinnamon Swirl
Coconut Zucchini Bread with Lemon Glaze
Jennifer Crumm
What is the nutritional values on this ..like how many carbs? Calories and protiens? Also can i substitue almond flour for the whole wheat pastry flour if so ,same amount?
Karen
Here is the nutritional breakdown. 24 servings per loaf. Per serving: 119 calories, 5.6 grams fat, 14.5 grams carbohydrate, 1.6 grams protein. If you use almond flour the fat content goes up to 6.2 grams but the calories drop to 104 per slice since the carbs go down to 9 grams. The texture will change as almond flour makes baked goods more dense. But give it a try and let me know how it turns out!