Whole-Wheat Chocolate Chip Banana Bread

February 16, 2012

I’ve mentioned several times this week that I have been on a quest to use up items from my stockpile.  I am also making an effort to use everything before it ruins and has to be thrown out.  That goes for too-ripe bananas.  While I only paid 29¢ lb for these bananas, I still feel that since I spent money on them, they needed to be used somehow.

This morning, I quickly stirred these ingredients together and placed in the oven while the boys were working on their school work.  For the rest of the morning our home has smelled heavenly!

Whole-Wheat Chocolate Chip Banana Bread
1 loaf 

  • 2 cups whole-wheat flour (or use half unbleached white)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup unsweetened applesauce 
  • ¼ cup vegetable oil
  • 1 cup sugar
  • 2 eggs, beaten
  • 3-4 ripe bananas, mashed
  • ½ teaspoon vanilla
  • ¾ cup semi-sweet chocolate chips or chunks

1. Stir together dry ingredients. Beat together remaining ingredients in separate bowl.
2. Add wet ingredients to dry ingredients and blend until just combined. Add chocolate chips in and stir.
3. Pour into greased loaf pan and bake at 350° for one hour and 15 minutes or until toothpick inserted into the center comes out clean.
4. Cool in pan for 10 minutes and then transfer to a wire rack.

To Freeze:
1. Completely cool and wrap in plastic wrap and then in foil (or stick in a ziptop bag) and freeze for up to six weeks.
2. To serve: Pull out desired amount of bread and thaw at room temperature.

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