This is my new favorite banana bread recipe! I know there are a ton of banana bread recipes out there, but this one is my tried and true favorite. It’s a variation on my mother-in-law’s banana bread, which I’ve always adored. It’s made a little healthier by the substitution of whole wheat flour for a portion of the all purpose flour. The best ratio I’ve found is to sub 1/3 of the flour for whole wheat. I can’t detect a change in the texture or taste at all with this ratio. I did one batch with 1/2 whole wheat, and it noticeably changed the flavor and texture of the bread. It was still delicious, but not as moist as the original, and with less banana flavor.
As you can see, I went a little crazy with making banana bread this weekend 🙂 I had nine ripe bananas in the fridge, so I wanted to use them all up! The mini-loaves are so nice to give away as gifts. The large loaf in the back is plain for Patrick, but the rest have semi-sweet chocolate chips in them. I love how gooey and melty the chocolate chips are straight from the oven 🙂
I haven’t been able to find a better recipe for banana bread, and boy have I tried…some people swear by sour cream, creme fraiche, heavy cream, or butter. I’ve tried them all, and am pleasantly surprised that this one is my favorite, as it contains the least amount of oil and sugar of all the recipes. Plus, since this is the one that my husband grew up with, he is always happy when I make it 🙂
Whole Wheat Chocolate Chip Banana Bread
Makes one large loaf
1 cups all purpose flour
1/2 cup whole wheat flour
1/4 tsp kosher salt
1/4 tsp cinnamon
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup granulated sugar
3 medium bananas, very ripe
1 egg, large
1/4 cup oil
1/2 tsp vanilla
1/4 cup chocolate chips (optional)
Mash your bananas with a potato masher or fork. Stir in sugar, eggs, oil, and vanilla until completely combined. In a separate bowl, mix together the flours, baking powder, baking soda, cinnamon, kosher salt. Add to the wet ingredients and mix just to combine. Add in chocolate chips at the end.
Grease a 9×5 loaf pan. Bake in a 350 degree F oven for 50 minutes or until tester comes out clean. Do not over bake, as the bread will not be as moist. I usually start checking at the 45 minute mark. Leave it on the counter for 10 minutes, then remove from pan onto a wire rack and allow to cool.
What are your favorite ways to make a recipe healthier?
Someone recently told me that you can cut 1/4-1/3 of the sugar in most baked goods recipes without compromising the flavor, so I’ve been trying that out and find that it is actually true! I really want to get some ground flaxseed and start incorporating that into my recipes, too.