Chocolate Chip Whole Grain Banana Bread

Since last week Wednesday, the Husband I have been doing the Insanity program together. It’s high intensity interval training, which essentially means a lot of jumping around our living room and swearing at the television. Because we’re trying to be healthy, but also enjoy as much of life – and food! – as possible, I made chocolate chip banana bread Sunday afternoon, but substituted out all the white flour for whole grains.

That totally neutralizes the sugar and the chocolate chips, right?

Except that, whenever I make banana bread, I always end up putting so many chocolate chips in it, that a) it’s hard to tell when it’s done because every toothpick inserted comes out coated in melted chocolate and b) the chips, being all melted and soft, make the bread fall apart in the messiest way possible when I attempt to still cut it while it’s still warm.

It sounds just terrible, doesn’t it? No wonder the loaf is nearly gone a mere half hour after I pull it out of the oven.

Chocolate Chip Banana Bread

This recipe is probably from somewhere, originally. This is a recipe I wrote down years ago in my recipe book and have made many times since, every single time adding far too many chocolate chips. This time, I played with the recipe a bit and it turned out just fine.

Preheat your oven to 350. Grease a bread pan and set aside.

Mix together these ingredients in a bowl:

1 1/2 cup whole wheat flour
1/2 cup oats of your preference (I used Quaker Large Flake Oats, which apparently, we have here in Canada, but do not exist in other countries.)
1 tsp baking soda
1/4 tsp salt

In another bowl, cream together until as smooth as possible:

1/2 cup butter
3/4 cup brown sugar

Add:

2 eggs
2 or 3 large mashed bananas (I did 2, but the Husband didn’t think the result had quite enough banana flavour)

Make a well in the centre of the dry ingredients and pour the wet ingredients into it. Mix until just combined.

Add:

As many chocolate chips as desired

or

As many nuts such as walnuts, almonds, pecans, etc. as desired

or

Both, as desired

Pour the batter into the greased bread pan and smooth the top. Sprinkle a few oat flakes on the top if desired for a little visual pizzaz. Then, pop the pan into the oven for a full hour.

Test for doneness with a toothpick, the tip of a knife, a fork, whatever. The bread is finished when the toothpick comes away clean. Turn out onto a wire rack and, if you can resist, allow to cool for a good half hour.

I can never resist.

0 thoughts on “Chocolate Chip Whole Grain Banana Bread

  1. Pin pin pin pin pin pin pin! This sounds amazing. I make banana bread all the time because I have a bad habit of buying bananas and then not eating them fast enough, and this recipe kicks all the other recipes' asses.

  2. Yay! I'm glad you think so! I used to make banana bread all the time for that same reason, and then I got married… the Husband eats so many more bananas than I do! I had to insist that he leave 2 for me to get nice and speckled and overripe in order to make this. I think he thought the lack of banana with his cereal on Sunday morning was worth it.

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