Bake. Eat. Netflix. Sleep. Repeat. Kind of see a theme here these days… hmmm… Well, here’s another recipe to bake and enjoy!
Banana bread, muffins, coffee cake, cinnamon rolls and energy bites are all my favorites with coffee (cappuccinos/lattes). This really makes me miss having friends over for coffee😢. Hopefully very soon I can bake this for my friends and have a cup of coffee.
I really love this recipe because of I don’t use as much sugar and flour in this recipe. Which the bulk of the recipe is bananas. I know bananas sometimes get a bad “rap” for those watching their carb intake but this fruit actually has some very interesting science regarding it’s benefits. Banana are a good source of fiber, magnesium, potassium, vitamin C, vitamin B6 and more.
One medium-sized banana contains about three grams of fiber. The average American should consume about 25 grams of fiber each day(1). Many of Americans only get about half of the recommended amount. Fiber is an important nutrient that comes from whole grains, fruits and vegetables.
Potassium is essential mineral and electrolyte that is important in the body for muscle contractions, proper heart functions and maintaining adequate water balances. This high-potassium food is helpful for preventing heart disease by keeping blood pressure down. Potassium is also important for relieving any muscle cramps after strenuous exercise.
The plentiful amount of antioxidants in bananas are very beneficial for decreasing free radical damage that can be linked to lowering the risk for certain diseases(2).
Bananas are A-okay!
After a couple days, I placed this scrumptious bread in the refrigerator to maintain its freshness. So every time I open the frig, I have the temptation of this delicious treat. I can eat it anytime of day. I really love this recipe as it highlights bananas instead of added sugars. I find so many recipe of banana bread or even zucchini breads with one plus cups of sugar. I think, no wonder people love this recipe there is that much sugar, ha! With this recipe, I think there is a great balance between added sugars from the regular white sugar and chocolate chips, while increasing the natural sweetness (and benefits) of bananas. And take note, whether you add honey, maple syrup, brown sugar, brown rice syrup and even white sugar, it is pretty much all the same. They are all simple sugars broken down in the body the same way.
Enjoy this delicious treat!
Chocolate Chip Banana Bread
Ingredients
- 4 to 5 bananas, medium About 2 cups
- 1/3 cup canola oil
- 1/3 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 11/4 cups white whole wheat flour (All-purpose flour is fine, too)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup mini chocolate chips
Instructions
-
Preheat oven to 350 degrees. Lightly grease a 9″ x 5″ loaf pan or six small 3.8″ x 2.5″ mini loaf pans.
1. In a mixing bowl, stir together bananas, oil, eggs, sugar and vanilla.
2. Mix together flour, baking soda, baking powder, cinnamon and salt.
3. Combine wet and dry ingredients. Stir in mini chocolate chips.
4. Place batter into loaf pan(s).
5. Bake bread for about 60 to 70 minutes, tent with foil after 50 minutes. If using mini bread pans bake for about 24 to 26 minutes.
6. Remove bread from oven and cool for 10 minutes. Enjoy!
Notes
The perfect sweet treat for breakfast or in the afternoon.
