Today’s recipe came about from another one of my attempts to use up leftovers. Though I must admit it was a bit more crumbly than I had expected (especially the next day), it still tasted delicious and I thought it would be a pity not to share it with all of you. Besides, it is a very healthy recipe for banana bread as it is made with vegetable oil instead of butter and whole wheat flour instead of all purpose flour. I liked it a lot and so did the kids who can hardly say no to a “double chocolate” bread, but are not overly enthusiastic about “banana anything”! You get the picture, right? You can give it to your kids and have it for breakfast with a dab of butter on the top (or even plain) and know that it is good for you! Enjoy and I will see you for my next post!
- 115 gms – 4 oz. chocolate chips
- 245 gms – 2 cups wholemeal flour
- 150 gms – ¾ cup sugar
- 40 gms – ⅓ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 eggs
- 115 ml – 3.9 oz. vegetable oil
- 3 ripe large bananas, mashed + more to decorate (optional)
- 1 tsp vanilla extract
- Combine the flour, sugar, chocolate chips, cocoa powder, baking powder, baking soda and salt in a big bowl and stir until combined.
- Combine the mashed bananas, eggs, vegetable oil and vanilla extract in another bowl and mix well.
- Then fold the wet ingredients into the dry ingredients until just combined (do not over-mix or your bread will come out rubbery and tough).
- Pour the batter into a 23×12.5 cm – 9×5 inch pan coated with flour or lined with baking paper.
- Bake in a pre heated oven at 180°C – 355°F for about 1 hour or until a toothpick inserted in the centre comes out clean.
- When ready, let it cool a bit in the pan and then place it on a wire rack to cool completely before slicing it.