Healthy Whole Wheat Banana Bread with Chocolate Chips
1 hour 30 minutes
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About Healthy Whole Wheat Banana Bread with Chocolate Chips
Indulge in the irresistible aroma of freshly baked banana bread, warm from the oven. This moist and delicious whole wheat version is surprisingly healthy and incredibly easy to whip up—perfect for breakfast, a quick snack, or a sweet treat.Made with wholesome whole wheat flour and naturally sweetened with ripe bananas, this recipe offers a guilt-free indulgence. The addition of chocolate chips elevates the flavor, making it a guaranteed crowd-pleaser for all ages.Discover the simple joy of baking this nutritious and flavorful banana bread. It's destined to become a beloved family favorite.
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Recipe Time & More
Prep20 minutes
Cook1 hour 10 minutes
Total1 hour 30 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- ½ cup Sugar brown
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 pinch Salt
- 1 pinch Cinnamon
Wet Ingredients
- 3 Bananas ripe
- 1 ½ tbsp Vegetable Oil (or coconut oil)
- ½ tsp Vanilla Extract
Mix-ins
- ¼ cup Chocolate Chips (or more, to taste)
Instructions
- Preheat oven to 400°F (200°C). This higher initial temperature helps create a nice oven spring for a taller loaf.
- In a large bowl, mash the ripe bananas until mostly smooth. A few small lumps are okay.
- Add the brown sugar to the mashed bananas and mix well to combine.
- Stir in the vegetable oil (or coconut oil) and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can lead to a tough bread.
- Fold in the chocolate chips.
- Pour the batter into a greased loaf pan.
- Reduce oven temperature to 350°F (175°C) and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Recipe Notes
Expert Tips
- For a richer flavor, use overripe bananas – the ones with brown spots are perfect!
- Don't overmix the batter. Overmixing can lead to a tough banana bread.
- Test for doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready.
Storage Instructions
- Store leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 509kcalCarbohydrates: 101gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 3mgSodium: 282mgPotassium: 517mgFiber: 4gSugar: 56gVitamin A: 76IUVitamin C: 10mgCalcium: 83mgIron: 3mg
Neha Paliwal
Articles: 87
3 Comments
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This is fantastic! Thank you for sharing.
Such a scrumptious dish! Thank you.
Yum! This recipe is a must-try.