A chocolatey twist on the treat you may or may not bake just to get your house smelling like heaven (guilty as charged)….
I love my banana bread, and I love it even more when I can acceptably have it for breakfast, an afternoon snack, or for dessert. This is your classic favorite, chocolatified (Webster’s? Where are you? Oxford?) and healthified!
Whole Wheat Double Chocolate Chip Banana Bread
Made with whole wheat flour, no refined sugar, and less than 3 TBSP of oil!
- 1 cup whole wheat pastry flour
- 1/2 cup unsweetened cocoa powder
- 2 large ripe bananas
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- 2.5 TBSP coconut oil melted, cooled
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3-1/2 cup chocolate chips + more for studding on top
In a medium bowl mash banana until smooth. Add in vanilla, maple syrup, beaten egg, and cooled coconut oil. In a separate bowl, mix the whole wheat pastry flour with the baking soda, salt, and cocoa powder. Add the dry ingredients into the wet and stir to combine, be careful not to overmix. Add to loaf tin (or two mini loaf tins) and bake on 350 degrees for about 30 minutes or until knife inserted in center comes out clean.
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