Banana Chocolate Chip Bread
Truth be told, I was quite the baker of not the healthiest of goodies, before I mended my ways...with banana chocolate chip bread being one of my most requested specialties. After much thought and experimentation, (including some failed endeavors), I have reworked this bread recipe using some healthier ingredients (as well as no oil or butter), yielding this comforting sweet treat- yet still reminiscent of days gone by.
Yield: 1 loaf (about 12 slices)
Yield: 1 loaf (about 12 slices)
Ingredients
- Olive oil spray
Dry Ingredients
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup coconut palm sugar for more info, including alternatives see MPM Mini-Bites
- 1/3 cup 100% unsweetened natural applesauce like Musselman’s
- 1 1/4 cups mashed very-ripe bananas about 4 medium
- 1/2 cup plain Greek yogurt low fat is fine
- 2 eggs lightly beaten
- 1/2 teaspoon vanilla extract
- 2/3 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 9 x 5 x 2-inch loaf pan with olive oil spray and flour (bottom only).
- Gently spoon flour into measuring cup; leveling with a butter knife. In a medium bowl, add flour and remaining dry ingredients, sifting mixture twice.
- In a large bowl, beat together coconut palm sugar and applesauce until well combined. (mix by hand or using an electric mixer) Blend in bananas, yogurt, eggs and vanilla.
- Fold in dry ingredients until just combined. Do not over-mix. Fold in chocolate chips. Let batter sit for 30 minutes. Pour batter into prepared pan.
- Bake for 50 to 55 minutes or until a toothpick inserted into center comes out clean. (Bread may crack a bit in the center-okay.) Remove bread from oven. Cool for 15 minutes. With a sharp knife, carefully loosen bread around edges; remove from pan. Let bread finish cooling on a rack.
Notes
Make Ahead and Storage Tips: store bread tightly covered in the refrigerator for up to 1 week. Bread slices may also be wrapped individually and frozen for up to 3 months for a readily available, portion-controlled treat.
Coconut Palm Sugar: I have been searching for a healthier sweetening alternative for use in desserts and have been experimenting with coconut palm sugar. Brands to look for are Coconut Secret and Wholesome Sweeteners.
Reportedly lower glycemic and possibly suitable for some diabetics, coconut palm sugar has a similar look, taste and texture of brown sugar, albeit to some, less sweet. Coconut palm sugar can replace cane sugar in equal amounts in recipes. Do your own research about this unprocessed sweetener to decide if it’s an acceptable choice for you. Naturally, if you have a medical concern, check first with your health care practitioner.
If you prefer not to use coconut palm sugar, you can use an equal amount of cane sugar or experiment with alternative healthy sweeteners such as honey.
Whole Wheat Pastry Flour: although it takes a bit of extra effort, sifting whole wheat pastry flour is important as it helps create a light texture for your baked goods. Letting the batter sit for 30 minutes before baking, allows the fiber in this flour to absorb the liquid. This will help produce a more tender bread that rises nicely. Additional tips for using whole wheat pastry flour can be found here.
Chocolate Chips: the choice is yours as to how healthy you want your chips to be! Read more about my favorite choices here.
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