I love banana bread. My mom always baked this when I was younger and there is just something about it that calls to me! The comfort of a warm stove, the fun of mixing it up together, the sweet but semi-guilt free snack to enjoy… Once I see my bananas getting a bit to brown… you know, when you forgot they were there & when you open them it’s gonna be total mush on the inside… Well those bananas are perfect for this bread!
It is easy to make this into one large, regular sized loaf pan bread. Or you can divided it into mini loaf pans. Usually this recipe makes 4 mini loaves for me. Perfect to send to my neighbor’s house, snack on one all day or have for breakfast in the morning. It’s also the perfect thing to toss together with the kids on a chilly day.
Original Recipe Source: Recipe Girl
Whole Wheat Chocolate Chip Banana Bread
Prep: 15 mins | Cook: 30-40 mins | Total: 55 mins | 12 servings
(print this recipe)
- 3/4 cup whole wheat flour
- 1 cup all-purpose flour (make this 2 cups if you don’t have the whole wheat flour listed above)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/4 cup butter, room temp (Leave out on counter or micro until just soft, do NOT melt)
- 2 eggs
- About 3 bananas, ripe and mashed (From your freezer! See my tip below.)
- 1/3 cup yogurt (I use plain Greek)
- 1 teaspoon vanilla
- Preheat oven to 350. Spray pans w cooking spray. This will make one 8×4, workload pan size or 3-4 mini loaf size.
- In medium bowl, mix dry ingredients together (flour, baking soda, and salt).
- In another bowl, or your mixer, beat sugar and butter at medium speed until well blended (about one minute).
- Beat in eggs one at a time.
- Add banana, yogurt, and vanilla, beat until blended.
- Add flour mixture, beat on low speed until moist. Be careful not to over mix!
- Spoon batter evenly into prepared pan(s). Bake 50-60 minutes for one loaf pan, and 30-40 minutes for mini loaf pans.
- Bake until a wooden toothpick inserted in the middle, comes out clean.
- Cool for at least 15 minutes before removing from the pan.
- Wrap each loaf tightly in tinfoil. Double wrap if you plan to freeze it.
- Over ripe, browned bananas are perfect for this sweet bread. But if you have brown bananas and you aren’t ready to bake, toss them in the freezer! Later you can thaw them in a bowl on the counter, pinch off the end and they slide right out of the peel.
- Room temperature butter is best for baking. You can achieve this by leaving it on the counter until it is soft to the touch (think spreadable for toast!). If you MUST you can microwave it, but only a few seconds at a time. If the butter melts it changes the way the bread (or any baked good) will bake!
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