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!
Double Chocolate Whole Wheat Banana Bread
Not available The perfect healthy breakfast bread: Double Chocolate Whole Wheat Banana Bread!
- 115 gms – 4 oz. chocolate chips
- 245 gms – 2 cups wholemeal flour
- 150 gms – ¾ cup sugar
- 40 gms – 1/3 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).
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.