I’m sure you’ve probably figured out by now that we’re chocoholics around here. It seems almost every other recipe I post has chocolate as one of the main ingredients in it.
So it only was natural for me to modify our family’s favorite banana bread recipe to add chocolate. Because everything’s better with chocolate.
The result was scrumptious! This recipe is great for a quick and easy breakfast, snack or to stick in a brown bag lunch.
Whole-Wheat Chocolate Chip Banana Bread
Makes 1 loaf
- 2 cups whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup oil
- 1 cup raw sugar
- 2 eggs, beaten
- 3-4 ripe bananas, mashed
- 1/2 teaspoon vanilla
- 3 Tablespoons milk
- 1/2 cup to 1 cup chocolate chips or chunks (I used chunks, since that’s what I had on hand.)
Stir together dry ingredients. Beat together remaining ingredients.
Add wet ingredients to dry ingredients and blend until just combined. Sprinkle chocolate chips in and stir.
Pour into greased loaf pan and bake at 350 degrees for one hour and 15 minutes or until toothpick inserted into the bread comes out clean.
Cool in pan for 10 minutes and then transfer to a wire rack.
Fully cool, slice (if you like) and wrap the cut loaf in plastic wrap and then in foil (or stick in a ziptop bag) and freeze for up to six weeks.
To serve: Pull out desired amount of bread and thaw at room temperature.