I just love, love, love quick breads. Like, a lot.
I swear, if I could have a loaf in my house at all times, I’d be a super happy camper.
Yesterday, I made another attempt at a new banana bread recipe. I actually almost made my pumpkin banana bread, but I know Jay isn’t really a fan of the pumpkin. So I switched gears a bit.
When I took the finished product out of the oven and noticed that beautiful crack down the center, I had a feeling it was going to be a winner.
I was curious to see how badly it would sink, but much to my surprise, it actually didn’t sink all that much. Another sign of a winner!
To jazz things up a bit with this loaf, I decided to throw some dark chocolate chips into the mix…because, you know, everything is always better with chocolate.
Despite the fact that this bread is lower in fat that many traditional banana breads, it is definitely not lacking in flavor. So if you’ve got some ripe bananas lying around and need to switch things up from the craze that is pumpkin right now, feel free to give this recipe a shot!
Dark Chocolate Chip Banana Bread
(adapted from Taste of Home)
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Servings: Depends on how generous your slices are
- 2 tablespoons butter, softened
- 3/4 cup sugar
- 1 egg
- 1 egg white
- 2-3 medium ripe bananas, mashed
- 1/4 cup unsweetened applesauce
- 1/4 cup agave nectar (honey would also work)
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 2/3 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ~1/2 cup dark chocolate chips (more or less, to taste)
Preheat oven to 325 degrees F. Spray a 9×5” loaf pan with nonstick cooking spray; set aside.
In a large bowl, beat butter and sugar until crumbly, 1-2 minutes. Add egg, then egg white, beating well after each. Beat on high speed until light and fluffy. Stir in mashed bananas, applesauce, agave, and vanilla extract.
In a separate bowl, combine flours, baking soda, salt, and chocolate chips; stir into wet ingredients until just moistened (do not over mix).
Pour into prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Slice and enjoy!
As of 12pm today, I’m at about 2-1/2 slices…the day is still young, my friends.