Whole Wheat Chocolate Chip Banana Bread

This whole wheat chocolate chip banana bread is 100% whole grain, and 100% delicious!

Whole Wheat Chocolate Chip Banana BreadAnyone else overbuy bananas just so you can make Banana Bread? Until recently, this tactic worked like a charm for me, but lately, James has thrown me off my banana game. We now have three people in the house who like to eat a banana a day (and one dog, but rarely is he indulged…!). This means I’m having to buy a near crazy number of bananas when I go to the supermarket. Last week, the cashier even asked me why I had so many?!

Well, because I love them. In smoothies, in pancakes, in cookies, and of course, in banana bread.

Whole Wheat Chocolate Chip Banana Bread

Todays recipe has become my new go-to banana bread. It’s  made with whole wheat flour and olive oil, but is beautifully moist. It’s sweetened with just a little coconut sugar, but is deliciously sweet as can be. Finally it’s dotted with dark chocolate chips, so it holds magical powers.


Whole Wheat Chocolate Chip Banana Bread

I can guarantee if you give this healthier banana bread a try, it will become a staple in your home too!

Enjoy!

Whole Wheat Chocolate Chip Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 6 tbsp olive olive (or melted and cooled coconut oil)
  • ½ cup coconut sugar
  • 2 tsp vanilla
  • ¼ cup milk (whatever you have to hand)
  • 2 eggs
  • 3 medium banananas, mashed
  • 1¾ cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • ⅔ cup dark chocolate chips
Method
  1. Preheat oven to 350F, line a loaf tin with parchment paper, set aside.
  2. In a medium bowl, whisk together oil, sugar, vanilla and milk until combined. Then whisk in the eggs, and the mashed banana. Set Aside
  3. Whisk together the flour, baking powder, cinnamon and salt. When they are well combined, stir in the chocolate chips
  4. Tip the wet ingredients into the bowl with the dry ingredients and in as few movements as possible, stir until *just* combined. (This is VERY important, over mixing could make your banana bread dry and tough)
  5. Bake for 55 minutes- 1 hour in the center of the oven

 

12 comments

    • Emma says:

      I am not sure on an equivalent, I have had some success in the past using wholemeal flour and an extra tablespoon of liquid, or you could use a mix of white flour and whole wheat. Let me know if you try it, and I’ll keep searching for whole wheat pastry flour in the UK!

  1. Liz Martone says:

    Ummm totally buy extra bananas every week for baking, smoothies, and just to spread lots of peanut butter on 😉 Love this recipe— looks super simple and delish! I’ll definitely be trying it soon!

  2. Evi @ greenevi says:

    Oh, yum! This whole wheat banana bread look so pretty! I bet it’s also super delicious!!
    BTW, the cashier just asked me the same last week, how funny is that! I buy 20-30-40 bananas a week (my boyfriend is a little monkey) 😀

  3. Julia | Orchard Street Kitchen says:

    I do the same exact thing with my bananas, Emma! I love that I am rewarded for letting fruit get too old – I can’t really think of any other situation when that happens! This looks absolutely delicious, especially with those dark chocolate chips. Is it easy to find coconut sugar? I’ll have to be on the lookout for it!

  4. sugarlovespices says:

    I love banana bread! I buy bananas just so I can make it, because I usually don’t eat them, find them too heavy on my stomach. Love that you used olive oil and coconut sugar, two ingredients I switch to very often. It looks beautiful and very very delectable with the dark chocolate chips!

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