Banana bread is a timeless favorite in many homes. Made with fiber-rich whole wheat flour, naturally sweet ripe bananas, heart-healthy nuts, and just enough chocolate to make it feel indulgent, this Whole Wheat Chocolate Chip Banana Nut Bread strikes the perfect balance between nourishing and comforting.
WHAT’S NEW?
Oh, hello! Blog, I haven’t forgotten about you! I’ve just been living my 40th year of life to its fullest and most recently that has entailed a trip to Vegas to complete in my first HYROX competition. I won’t totally bore you with the details, but it’s a lot of running and weight-based exercises and you can head to my Instagram post for details on all that. That said, Vegas was a great time and tests a lot in a working mom who also attends nursing school full-time. I blasted from clinicals at the hospital straight into the car and then the plane for the LONG flight and brutal 3-hour time change. The return was equally as hard and all amid exams and finals.
I’ve been rallying in the evenings to get some semblance of dinner on the table, but that continues to be a losing battle. Where I am winning the “Feeding My Family Well” fight is at breakfast. Our grocery delivery recently delivered 5 pounds of bananas instead of 5 bananas and so we took it upon ourselves to make breakfast for the week and stock our freezer with banana bread. My kids have no idea this bread is whole wheat, reduced in sugar, and contains super healthy walnuts. They’re distracted by its fabulous taste and of course, by the chocolate chips. If you find yourself with extra bananas, next time be sure to pull up this recipe for a great way, and perhaps the best way, to enjoy them!
ROLL CALL FOR THIS RECIPE
- Busy People: Double, triple, or even quadruple this recipe to toss loaves of this banana bread into the freezer to enjoy at a later date. #winning
- Kids, etc: Let’s be honest, everyone loves banana bread. My kids think they hit the jackpot enjoying this for breakfast and I love sneaking in the nutrition alongside tastiness!
- Baking Novices: Quick breads are the perfect entry-level baking project – they’re quite forgiving!
KEY INGREDIENTS AND SUBSTITUTIONS
- Flour: I love whole wheat pastry flour (similar to white wheat flour), offering the fiber and nutrients of whole wheat flour with the fluffy, light texture of an all-purpose flour.
- Bananas: Overripe bananas work best in baking – extra sweet and easy to mash, offering an ideal texture and taste (deep brown spots = maximum sweetness)
- Sugar: Granulated sugar ensures the bread has a nice crumb texture.
- Oil: Avocado oil will offer many of the health benefits of avocados themselves, especially if you can find cold-pressed avocado oil. That said, olive oil, canola oil, coconut oil, or vegetable oil works well as a substitute.
- Applesauce: Unsweetenend applesauce contains only apples with no added sugar. You can use additional mashed banana, if preferred.
- Vanilla extract: An optional but delightful addition to most any baked good!
- Walnuts: Packed with omega 3 fatty acids, walnuts are tender and perfect in baked goods.
- Chocolate chips: Use cocoa nibs for a vegan option or dark chocolate chips to cut sugar slightly.
NUTRITIONAL MERITS
- Egg-free and easily made vegan
- Rich in fiber, offering 4.5 grams per slice
- Contains omega 3 fatty acids from the walnuts & healthy unsaturated fats from the avocado oil
- Reduced in sugar
FAQ
Does this Whole Wheat Chocolate Chip Banana Bread contain less sugar than other recipes?
Yes! It’s lower in added sugar than traditional recipes — the bananas and applesauce provide natural sweetness. Using the mini chips allows you to use less while still ensuring each bite has a bit of chocolate! You can reduce added sugar further by using dark chocolate chips or omiting them altogether.
Can I make mini loaves versus 1 large loaf?
Surely! Depending on size, mini loaves will take 25-30 minutes in most instances. If the edges are browning too quickly, reduce oven temperature to 325-350 degrees F.
Is it true that darker metal pans cook more quickly?
That is true! The darker, often matte, surfaces of dark baking sheets and pans absorb more heat from the oven as compared to lighter, shiny varieties. The use of parchment paper can off-set this a bit while also allowing an easier removal from the bread pan.
VARIATIONS, STORAGE, and TIPS
- Add ground flaxseed for extra fiber.
- Swap chocolate chips for dried cranberries for a fruity twist.
- Store at room temperature in an airtight container for up to 3 days. Refrigerate for up to 1 week.
- Freeze loaves wrapped tightly for up to 3 months. Thaw completely overnight in the fridge or on the counter for several hours before slicing.
- Lightly toast nuts before folding them in for deeper flavor.
- For bakery-style presentation, sprinkle a few chocolate chips on top before baking.
Whole Wheat Chocolate Chip Banana Nut Bread
Made with fiber-rich whole wheat flour, naturally sweet ripe bananas, heart-healthy nuts, and just enough chocolate to make it feel indulgent, this loaf strikes the perfect balance between nourishing and comforting.
Ingredients
- 1 3/4 cups whole wheat pastry flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 4 medium, overripe bananas (1 1/2 cups mashed)
- 1/3 cup sugar
- 1/2 cup avocado oil
- 1/2 cup unsweetened applesauce
- 2 tsp pure vanilla extract
- 1/2 cup chopped walnuts
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line a loaf pan with parchment paper or mist bottom and sides with avocado or olive oil cooking spray; set aside.
- In a large bowl, whisk to combine the flour, baking powder, baking soda, and salt.
- In a separate medium bowl, mash the bananas until nearly smooth and few chunks remain using the backside of a fork against the sides of the bowl.
- To the banana, add the sugar, oil, applesauce, and vanilla; mix until well-combined.
- Pour the wet ingredients into the dry and mix until just incorporated. Fold in the walnuts and chocolate chips until evenly distributed.
- Pour the batter into the prepared loaf pan and spread into an even layer, ensuring batter reaches edges of the pan.
- Bake for 45-50 minutes or until an inserted toothpick is cleanly removed and top of the loaf is golden brown.
- Allow to cool completely before slicing.
Nutrition Information:
Yield: 10 Serving Size: 1 slice (1/10 loaf)Amount Per Serving: Calories: 305Total Fat: 16.9gCholesterol: 2mgSodium: 189mgCarbohydrates: 39.1gFiber: 4.5gSugar: 18.3gProtein: 3.7g
Lover of banana things? Got you covered!
- Banana Blackberry Muffins
- Chocolate Strawberry Banana Smoothie
- Banana Breakfast Cookies
- Healthy Blender Banana Oatmeal Pancakes
- Chunky Monkey Banana Baked Oatmeal
- Mini Chocolate Chip Banana Muffins
- Banana Bread Protein Bars
- Vegan Whole Wheat Banana Nut Pancakes
Be well,
