Honey Whole Wheat Chocolate Chip Banana Bread1

Most of my banana bread formulas are healthy, make use of minimal sugar, no butter/essential oil, and focus on substitutes. I needed this bread to fall under that category as well; however, I had never experimented with whole wheat grains in banana bread, nor unrefined sweeteners therefore i figured I’d try something brand-new.
The result? A gorgeous, perfectly moist loaf of bread with a fantastic brown crust! And not to say, it’s now my brand-new go-to banana breads. I simply can’t get more than enough of this gem.
Before baking the bread, We knew that I had to figure out the way the different ingredients would affect the density and texture, especially because I used to be using whole wheat pastry flour and honey.
What’s whole wheat pastry flour? Whole wheat grains pastry flour is soft white whole wheat flour that is finely ground. It’s a low-protein flour, which really helps to create soft baked items similar to cake flour. I like baking with it because you still get the vitamins and minerals since it’s made out of whole grains, but it addittionally will provide you with perfectly textured cooked goods. Unless you have whole wheat pastry flour on hand, it is possible to sub 1/2 whole wheat grains and 1/2 all-purpose within the recipe to produce somewhat similar results. My favorite whole wheat pastry flour is usually Bob’s Crimson Mill Organic WHOLE WHEAT GRAINS Pastry Flour
Tips on baking with honey: Honey provides more fructose and an increased water content compared to regular sugar, meaning it’s naturally sweeter. Hence I decided I would only use 1/3 of a cup of honey in my own recipe. Additionally foods made with honey may also brownish quicker so instead of baking my loaf of bread at the regular temp of 350 levels, I chose to bake it at 325 levels to avoid burning up the crust. It is important to note that within this recipe, the top of the loaf of bread will be extremely golden brown and form a crust, but it provides great flavor towards the banana bread.
Another great perk? This bread is uber healthy and ideal for freezing for all those mornings if you are on the run. To keep the breads moist and to save calories I utilized nonfat basic greek yogurt (simple greek isn’t packed with extra sugar or carbs). I’ve published the nutritional details in the recipe below.
I really like serving the bread slightly warm and spread with almond butter. Each time I bite right into a slice, I’m overwhelmed by the delicious banana flavor with melted bits of chocolate chips. Sometimes if I’m feeling craving a lovely snack, I toast my loaf of bread and heap on that lovable Nutella.
Prep period:
10 mins
Cook period:
50 mins
Total period:
1 hour
3/4 teaspoon cooking soda
1/4 teaspoon cooking powder
1/3 cup honey
1 tablespoon olive oil
1 1/2 teaspoons vanilla
1 egg
Preheat oven to 325 degrees F. Grease a 8×4 or 9×5 loaf pan with cooking squirt.
In a large bowl, whisk jointly flour, baking powder,baking soda pop, and salt; set aside.
In a large mixing dish, combine mashed banana, honey, greek yogurt, essential olive oil, almond milk and vanilla and beat on low until steady in consistency. Add the egg and egg white and defeat again until well combined, about 1 minute. Add the banana combination to the flour combination and combine until damp – It’s important to not really over mix! Up coming gently flip the chocolate potato chips in to the batter.
Spoon all the batter into the greased loaf skillet. Bake at 325 levels for 45-60 moments or until a tester placed into middle of the bread arrives clean. The length of time will be different based on which loaf pan you use, so I suggest examining the bread at 45 minutes. Also, don’t fear the golden crust! The breads may look completed on the outside, but the inside is definitely what’s essential – you don’t want a gooey loaf of bread.
Once a tester inserted into the bread happens clean, cool for ten minutes in pan on cable rack, after that remove from skillet gently and cool completely on wire rack. Cut into 12 pieces and enjoy!
If you’d like to freeze your breads, simply wait until loaf of bread is completely cool, then cut and individually wrap in cling wrap and place within the freezer. Once prepared to eat, simply toast or microwave your cut and spread with your favorite topping.
Appreciate the discussion in WW Pastry Flour & Honey, too!
Oh my lanta! I’m so happy I stumbled on this recipe in time! My bananas experienced ripened something fierce and I was preparing to make a normal banana bread but once I saw this recipe I opted to try different things and healthful. And I’m pleased I did!
You do not miss the butter or oil or white sugar within this recipe AT ALL! It is therefore lovely and tasty, goes fabulous with tea and I cant wait around to truly have a slice for breakfast tomorrow morning!
I usually use whole wheat flour after i bake but We combined all purpose and whole wheat grains for this formula, and as always doubled the salt.
Also threw in some chopped walnuts I had on hand. Wonderful! Congrats with that one!!
I made this a few weeks back in muffins, these were to die for the whole family loved them.
It had been especially great tasting warm pass on generously with peanut butter! I kinda guessed the cooking food time, what do you recomend for future purposes?
Hi Monique!
Just wondering if you can use coconut yogurt instead of Greek yogurt?
Used regular whole wheat flour, two whole eggs and 4 very ripe bananas. No chocolate. Just walnuts and cranberries.
Amazing! The taste and texture