It was my lucky day.
Work had been long. Sleep had been little. My tuxedo cat was relentlessly begging for food and I somehow managed to spill coffee on my favorite shirt.
It was my lucky day. Why? you ask.
Because. Because there were speckled bananas sitting on the kitchen table and chocolate chips in the cupboard. I grabbed a whisk, flipped on some tunes, and just like that my day had turned right around.
This is one of my go-to recipes for banana bread. It’s high in fiber and healthy fats, while offering the perfect amount of sweetness. The secret, of course, is being patient enough to wait for your bananas to be really, ridiculously, super speckled so that they’re sweet as can be. If they’re not quite there yet, you may want to increase the sugar to 1/3 cup.
Enjoy a slice of this bread for breakfast with a glass of milk and a piece of fruit. Or pack a slice for an afternoon snack with a cup of hot tea. No matter how you slice it, I think you’ll love this bread as much as I do!
Banana Nut & Chocolate Bread
- 3 medium (very ripe) bananas, mashed
- 1/4 c. honey
- 1/4 c.canola oil
- 1 large egg white
- 1 large egg
- 1-3/4 c. whole wheat flour
- 1/4 tsp cinnamon
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped walnuts
- 1/2 cup dark chocolate chips (I use Ghirardelli)
- cooking spray
- Preheat oven to 350.
- Combine first 5 ingredients in a large bowl with a whisk until smooth.
- Lightly spoon flour into dry measuring cups and level with a knife. Combine the flour, cinnamon, baking soda, and salt in a bowl, stirring with a whisk. Add flour mixture to banana mixture and stir just until moist (do not over-mix, as this will result in a tough bread). Fold in walnuts and chocolate chips with a rubber spatula. Spoon batter into an 8×4 inch loaf pan coated with cooking spray.
- Bake at 350 for 35-40 minutes or until a wooden pick inserted comes out clean. Cool 10 minutes in pan on a wire rack, remove from pan. Cool completely.