Saturday, February 18, 2017

ChezCindy: Whole Grain Chocolate Banana Bread

Whole Grain Chocolate Banana Bread

Banana bread so delicious, who cares that it is made with healthy whole grain flour.  That's just a bonus.  This easy recipe comes together quickly mixing everything by hand, yielding a tender muffin-like crumb. 

Whole Grain Chocolate Banana Bread
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup spelt flour*
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 ounces dark chocolate, chopped into 1/4 inch pieces
1 large egg
1 stick unsalted butter, melted and cooled
1 teaspoon vanilla
1 cup mashed ripe bananas - 2-3 bananas
1/2 cup plain Greek yogurt

Preheat oven to 350 degrees.  Butter and flour standard baking loaf pan, 9x5 inch. 

In a medium sized bowl, whisk together the flours, sugar, soda and salt.  Chop the chocolate; add to the flour mix. 

In a large bowl, lightly beat the egg, then add the cooled melted butter, vanilla, banana and yogurt.  Stir to combine.  Add the dry ingredients to the wet ingredients; gently fold together with a rubber spatula until the flour mixture is just incorporated. 

Pour the batter into the prepared pan.  Bake on the center rack for 50 - 60 minutes until the center of the loaf is set - a toothpick inserted should come out clean.  Cool in the pan for 15 minutes.  Turn out onto a rack for about 60 minutes to cool completely.

This banana bread smells so amazing while it bakes and cools, you'll be tempted to eat it soon after coming out of the oven.  When baking with whole grains, it is best to allow the baked goods to fully cool so that the structure sets up, allowing the shape to take hold.  Wait to cut into this bread for a full hour.  Then, enjoy!

* If you cannot find spelt flour, use 1 cup of whole wheat or use white all-purpose flour.   

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