I have had the same two bananas sitting in my freezer for months now, just begging to be used. I’ve kept my eyes peeled for a bread or muffin recipe that only called for 2 bananas but just about every recipe I saw required 3 or 4 bananas. Finally, yesterday as I was throwing out an empty box of parchment paper I saw a banana bread recipe printed inside that I could use! I whipped this banana bread up before I lost the recipe or forgot about it. My 2 bananas didn’t quite measure one cup so I added a bit of plain yogurt to get to the one cup mark. I also substituted half of the all-purpose flour for whole wheat pastry flour since I’ve had good luck with it in the past few recipes I’ve tried. The result was a really tasty and moist banana bread! It’s a little light on banana flavor, but I expected that with only 2 bananas. The mini chocolate chips were a nice addition – not so many chips that you get one in every bite but just an occasional pop of chocolate. This will definitely be a treat for breakfast this week!
Banana Bread
adapted from Reynolds
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 medium (1 cup) ripe bananas, mashed
2 eggs
1/3 cup canola oil
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Preheat oven to 350 F. Spray a 9 x 5-inch loaf pan with cooking spray, line the bottom with parchment paper and spray the paper with cooking spray.
Combine the flours, sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl. In a large bowl whisk bananas, eggs oil, milk and vanilla. Add the dry ingredients to the wet ingredients and stir with a rubber spatula just until moistened. Fold in the chocolate chips.
Pour the batter into the loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool bread in the pan for 10 minutes before removing from the pan and cooling completely on a wire rack.
Breakfast treats are the best – especially banana bread which is so comforting.
Oh my goodness! This bread looks so amazingly moist. And I just love the bits of chocolate studded throughout. Delicious!
looks delicious! I love banana bread especially with choc
My kind of nana bread–gotta have the little choc bits in it! 😉
Sounds delicious. I’ve always been hesitant to use whole wheat flour but since it worked for you, I’ll try it.
LOVE banana bread.. my most favorite has mini choc chips also and uses buttermilk. It looks delicious, now I am craving some..
Ooh, I could take a piece of this banana bread right now with my cup of coffee. Thanks for starting a craving! 😉
How funny! It was karmic or something. I’m glad the recipe turned out and was delicious. Your banana bread looks great.
Banana bread is the best! Actually chocolate chip banana bread is even better!!
Yumm! Great minds think alike. LOL. Your bread looks very yummy!
I LOOOOOVE Chocolate chips in banana bread! I do like that it is not overwhelmed by chocolate chips and that they are just little chocolatey surprises every few bites!