Banana bread is where those week old, black-on-the-outside, almost squishy bananas you forgot about on top of the fridge go to…… live! It’s no secret that I love banana bread and I often suspect I “forget” about bananas I’ve bought just so I can make some banana bread! Banana bread made from real bananas are the best! None of that banana essence stuff which just makes it taste artificial. You have to be able to see the black banana seed specks in your bread to know it’s the real deal! Yummy!
In my effort to try and make this banana bread a little healthier, I prepared it using whole wheat flour. The result was simply wonderful! The whole wheat flour adds a subtle nuttiness to the flavor that is missing in the old fashioned version with all purpose flour. I can safely say that I’m never going back to the old version again! It did turn out a little sweeter than I was expecting, so I may try and cut down the sugar a bit the next time I make it.
Once prepared. the banana bread can be stored, covered on the counter-top for a few days, but seriously, will it last that long?
Whole Wheat Chocolate Chip Banana Bread
Adapted from: Wit and Whistle
Makes 1, 9-inch loaf
Prep Time: 10 minutes
Bake Time: 45-50 minutes
1.Turn oven on to 350°F. Grease a 9×5-inch loaf pan with butter and flour, or spray.
2. In a small bowl, mash the bananas with a fork.
3. In a medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.
4. In a large bowl mix sugar, oil, egg whites, mashed bananas, milk and vanilla with a spoon until well blended. Stir in flour mixture until blended thoroughly. Stir in chocolate chips and walnuts. Pour the mixture into the prepared pan.
5. Bake for 45 to 50 minutes, or until a toothpick inserted in center comes out clean. Cool 5 minutes in the pan and then remove from pan onto a cooling rack. Cool completely, about 1 hour, before slicing.