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Wednesday, February 5, 2014

Chocolate Chip Banana Bread!

This is my new favorite banana bread... after many many edits to Martha Stewart, I think I've got it down!  It also freezes well, so if you make the mini versions you can save some for later.

Chocolate Chip Banana Bread
(adapted copiously from Martha Stewart's Baking Handbook)
makes 2 regular bread loaves, or 15 mini-breads

3 bananas, mashed
3 large eggs, or flax eggs
1 c. sugar
scant 1 c. vegetable oil
1 c. whole milk + 1 tsp. apple cider vinegar (to make it sour OR soy milk+ vinegar to make it vegan
2 Tbsp. vanilla extract

Preheat your oven to 350*, and mix these ingredients together in a large mixing bowl.  Then add:

1 tsp. baking soda
3/4 tsp. salt
2 c. all-purpose flour
1 c. whole wheat flour
1/4 c. oatmeal

Mix well to combine ingredients, then blend with a hand blender to incorporate the oats well.  You can add in a cup of coconut or nuts, but the ones I made yesterday were just plain banana bread.  If you are making regular sized breads, spray your pans with nonstick spray, and divide the batter between them.  Sprinkle with chocolate chips and bake for about 60 minutes.  If you are making the mini-breads, spray those pans, fill 2/3 of the way, and sprinkle with chocolate chips- bake for 35 minutes.  With both breads, check for doneness by using a toothpick poked in the center- if it is clean, it is done!

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