Mar 19, 2012

whole wheat chocolate banana bread

Spring break shouldn't be allowed to end so abruptly.  Somehow I didn't quite see it coming...despite the fact that I had the date in my planner since August.

Luckily, Monday mornings start with yoga relaxation.  And today was a test review in class.  Equally luckily, I'm not the one taking the Spanish test the Wednesday after break.  Ahh, the perks of teaching!

And, tomorrow newly-engaged Sister comes to visit!  I.Can't.Wait.

To top off a surprisingly good post-Spring Break day, chocolate banana bread.  It has whole wheat hidden in it between the chocolate chips and bananas.

Let's keep the whole wheat thing between us, k?  Unsuspecting chocolate-lovers will love the soft, moist, tastiness that this stuff has to offer.  Healthy secrets can be a good thing.

Whole Wheat Chocolate Banana Bread
Recipe adapted from Once Upon a Chef
Makes 1 loaf

  • 1 1/4 c whole wheat flour
  • 1/4 c natural, unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 stick unsalted butter, at room temperature
  • 1 c sugar
  • 2 eggs
  • 2 ripe bananas, mashed (1 cup)
  • 1/2 c sour cream
  • 1 tsp vanilla
  • 1/2 c chocolate chips
Let the butter sit out to come to room temperature.  Preheat oven to 350 degrees.  Grease a loaf pan.

In a medium bowl, combine the flour, cocoa powder, baking soda and salt.  Whisk them together until there are no more lumps.  In the bowl of a stand mixer, using a paddle attachment, start mixing the butter and sugar.  Allow it to work its magic until the butter mixture is light and fluffy.  Add the eggs, one at a time, mixing in between.  Next, add the dry mixture to the wet mixture.  Add the bananas, sour cream and vanilla.  Mix until everything's combined.  By hand, mix in the chocolate chips, just until they're incorporated into the batter.

Pour batter into loaf pan and bake for about an hour and 10 minutes, or until a toothpick inserted in the center comes out clean.  Let bread rest in the pan for 10 or 15 minutes before removing it onto a wire rack to cool completely.  This bread actually tastes better the second day after it's made, because the whole wheat flour becomes softer and lighter over time.  But, it's also delicious immediately.

1 comment:

  1. MMM!! This is most definitely something my whole family would love... it's totally on our list of things to make. Well done!
    And I'm with you on the spring break ending. Ours hasn't started yet though, so I'm ready for the start!


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