Tuesday, October 19, 2010

Whole Wheat Chocolate Chip Banana Bread

 I don't know why I'm on such a bread/loaf kick lately, but here we are: Whole Wheat Chocolate Chip Banana Bread
I like to make a stark differentiation between baking cakes and cupcakes, and baking loaves and muffins.  With the former category I want sugar, fat, chocolate, heavy cream, and all the delicious bad stuff.  The latter category needs to at least be remotely healthy.  It's the age-old slippery slope argument: If I started baking unhealthy loaves and muffins, then homosexuals would want to marry snakes and children!  Or something.

Anyway.  This recipe won me over because it's made with a relatively small amount of butter, and all whole wheat flour.  It's incredibly straightforward to make, and I had it in the oven within a few minutes.  This is a good thing because I was already late for class. (Why I do this, I do not know).

I made a few changes, like cutting down the sugar, and throwing in some chocolate chips (so I guess keeping the sugar the same, really...).  It was a nice little treat, although I found the texture a bit wanting. It was a bit dense, almost rubbery, for my liking.  That being said, I would make it again, but maybe with a few more tweaks.  If you like a denser banana bread though, this is the one for you!




Wholewheat Chocolate Chip Banana Bread Recipe
adapted from epicurean escapism



2 tbsp butter
2 tbsp milk
1/2 cup brown sugar
1 egg
3-4 ripe bananas, mashed (I used 4)
1 1/2 cups whole wheat flour
3 tsp baking powder
1 or so cups chocolate chips

Preheat oven to 200C / 400F.
Beat butter and sugar until well combined. Add egg and mashed bananas and mix well.
Sift the flour and baking powder together, and gently fold into the banana mixture. Stir and milk to combine.
Pour mixture into a greased 9 x 5 inch loaf pan, and bake for 40-45mins, or until a skewer inserted in the center comes out clean.


8 comments:

  1. I think I would like the dense texture. With a cup of black coffee, sounds great right now on this rainy afternoon.
    LL

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  2. This really looks and sounds fantastic!

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  3. do you think using all-purpose flour would help with the rubbery factor? or adding more butter?

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  4. You have the EXACT same baking philosophy as me! Bring on the sugar and fat in my cakes and cookies and squares, but hold off on the muffins and loaves. Love it! And it will do wonders for your boy to get a taste for whole wheat now - it's tough trying to convert adults from white flour.
    Angela

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  5. I love using White Whole Wheat flour for baked goods. Have you tried it? It makes such a difference. This looks delicious...I wish I had a slice now. Thank you for sharing.

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  6. i like using whole wheat flour for bread but never tried it in cakes, thanks for the idea
    your banana bread looks delicious

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  7. i use oil instead of butter, usually around a quarter cup. and a tablespoon of lemon juice tends to give it a decent texture!

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  8. I ate so much banana cake yesterday and this one is my favorite dessert of all time. WOW! with chocolate chip?I love this idea! They look amazing. BTW, congratulations!

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