Whole Wheat Banana Bread

Half of me wants to apologize for bringing yet you ANOTHER banana bread recipe.



The other half of me says that there is nothing to apologize for with a loaf so fabulous.

I think I agree with half #2.


Besides, you can never have too much banana bread. Especially when there are such beautiful speckled bananas sitting on the counter, screaming out to be baked up into something delicious. How can you refuse?


I first saw this recipe on Cannella Vita (also run by a teen blogger – awesome!), where it looked absolutely amazing. Because it’s such a simple recipe, I found some fun ways to jazz it up a little. I swapped out the regular flour for whole wheat flour to give a heartier texture. I also used vanilla sugar to give it that bit of vanilla flavor. After all, the banana is really the star of the dish and you don’t want any other ingredients to steal the spotlight.



My favorite part of this banana bread would have to be the texture. It’s both solid and moist at the same time, without being too crumby. Banana bread that crumbles into sad little particles instantly = not okay.

Speaking of spotlights (although this one is giant and floats in the sky…) I’m really hoping the sun will start to come out soon. It’s been such a long winter, and even though all the snow is gone, it’s still pretty chilly outside. I don’t know about you, but I’m ready for spring!

Whole Wheat Banana Bread

Adapted from Canella Vita

Makes one large loaf

1 3/4 cup of whole wheat flour

1 1/2 teaspoons of baking soda

1 teaspoon of salt

3 eggs

1 1/2 cups of granulated sugar

1 cup mashed ripe bananas

3/4 cup vegetable oil

1/2 cup of dark chocolate chips

Preheat the oven to 350 F. Coat a large loaf pan with nonstick spray.

Whisk the flour, baking soda, and salt in a medium bowl; set aside.

In a separate bowl , stir together the eggs, sugar, bananas, and oil until smooth. Add the dry ingredients to the wet mixture, stirring until just combined. Use a spatula to fold in the chocolate chips, and then pour the batter into the prepared pan.

Bake until a tester inserted into the bread comes out clean, about 50-60 minutes. Transfer to a wire rack and let the bread cool in the pan for 15 minutes. Run a knife around the edge of the pan to release the bread, then turn it out onto a rack and let cool completely. Enjoy!


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