Always nice to have a few overripe bananas to make some banana bread. I’ve had a number of recipes over the years, but this is my new favorite. My daughter pointed me to this recipe from the blog Running with Spoons. I made some changes and below is how I make it. I really like putting quick breads in smaller pans rather than one standard size bread pan. They seem to bake more evenly and just nice to cut the smaller loaves.
- 1 1/2 cups whole wheat flour (I usually use whole wheat pastry flour, but not necessary).
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon (optional)
- 2 large eggs
- 3 ripe bananas (about 1 1/2 cups mashed)
- 1/2 cup plain Greek Yogurt (I use 2% fat)
- 1/3 cup REAL maple syrup
- 2 tsp. vanilla extract
- 1 1/2 Tbsp. Coconut oil
- 1/2 cup semi sweet chocolate chips
- 1/2 cup nuts, chopped (I usually use pecans, but use what you like or none at all)
Put it together:
- Pre-heat oven to 350°
- Put flour, cocoa, baking soda, salt, baking powder and cinnamon in a medium sized bowl and whisk together.
- Put the eggs, bananas, yogurt, maple syrup, coconut oil, and vanilla in another bowl. With an immersion blender, mix all ingredients until smooth.
- Pour the wet ingredients in the dry ingredients and mix to just combine. Fold in the nuts and chocolate chips.
- Pour evenly into 2 well-greased small bread pans. (My pans are ~ 7.5″ x 3.5″). I also use parchment paper and just grease the small ends. Makes for an easy cleanup and the bread comes out so much easier.
- Bake for 33-35 minutes or until toothpick inserted comes out clean. Let cool for 10-15 minutes before removing from pan and cool further on a cooling rack.