Whole Wheat Chocolate Chip Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 Fork for mashing
- 1 9x5-inch loaf pan
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
Ingredients
- 3 medium ripe bananas mashed
- 80 milliliter plain yogurt
- 80 milliliter vegetable oil
- 100 gram light brown sugar packed
- 50 gram granulated sugar
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram whole wheat flour
- 3 gram baking soda
- 4 gram baking powder
- 3 gram fine sea salt
- 3 gram ground cinnamon
- 170 gram semi-sweet chocolate chips
- 30 gram chopped walnuts optional
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease or line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, mash the bananas with a fork until mostly smooth.
- Add the yogurt, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla to the bananas and whisk until well combined.
- In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold the dry ingredients into the wet mixture until just combined and no large streaks of flour remain.
- Fold in the chocolate chips and walnuts, being careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack and let it cool for at least 5 more minutes before slicing and serving.
Notes
For best results, use very ripe bananas with lots of brown spots, as they add both sweetness and moisture to the bread, and avoid overmixing once the flour is added to keep the texture tender rather than dense. You can adjust sweetness by slightly reducing the sugar if your bananas are extremely ripe or by using dark chocolate chips, and if the top is browning too quickly, tent the loaf loosely with foil during the last 10–15 minutes of baking. Letting the bread cool fully before slicing will help it hold together better, and like many banana breads, the flavor deepens by the next day, so it stores well tightly wrapped at room temperature for 2–3 days or frozen in slices for quick snacks.
Tried this recipe?Let us know how it was!