Whole Wheat Banana and Chocolate Chip Bread
Made with white whole wheat flour, butter and olive oil, and chocolate chips. This whole wheat banana and chocolate chip bread is super buttery, moist, and packed with banana flavor. You can also find chunks of chocolate in every bite.
Ingredients
| ¼ | cup |
butter, unsalted
cut into small chunks |
|
| 4 | each |
bananas
finely crushed |
|
| ¼ | cup |
olive oil
light, or grape seeds oil |
|
| ⅔ | cup |
brown sugar
|
* |
| 2 | large |
eggs
beaten |
|
| 1 ¼ | cups |
whole-wheat flour
white whole wheat or regular whole wheat |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
chocolate chips
semi-sweet or bitter-sweet |
* |
Directions
Preheat oven to 350℉ (180℃) F, butter and flour a loaf pan, and set aside.
In large bowl, add butter and both whole wheat flour and all-purpose flour.
Rub butter with your fingers through flours until crumbly. Or you can do it in a food professor.
Add baking soda and salt, and mix until well combined.
In another medium bowl, mash bananas with back of fork.
Add oil, brown sugar, and eggs, and whisk until well mixed.
Pour wet ingredients into flour mixture, and stir until just moistened.
Stir in chocolate chips until just incorporated.
Pour batter into prepared loaf pan.
Bake in preheated oven for about 1 hour, until top is golden-brown, and a wooden skewer inserted center comes out clean.
Remove from oven and let bread cool in pan on wire rack for about 20 minutes.
Remove bread from loaf pan and cool completely on wire rack.
Note: Banana bread can be sliced into slices, put into zip-lock bag or air-tight container, keep for at least 1 month in freezer or up to 1 week in fridge.
Nutrition Facts
Serving Size 73g (2.6 oz)
