This is my 100th post! I don't have anything exciting to celebrate it with but this banana bread was pretty delicious. I rarely make banana bread because when I was growing up my mom always made it. It was yummy but I guess lost its magical appeal. She never put walnuts or chocolate chips in it though, and this was actually my first time putting chocolate chips in banana bread. I like to maintain this image in my mind of banana bread being healthy and if I put chocolate chips in it, well it just makes it a little more difficult to believe! But I thought if I cut down the sugar a lot (to 2 tablespoons) and only put a small amount of chocolate chips, it wouldn't be a terribly unhealthy snack. And thus begins my love of this chocolate walnut banana bread.
I haven't used my mini loaf pans for a while and forgot how great little loaves are. In the recipe I wrote that you can use either oat flour or whole wheat pastry flour. The oat flour makes it much denser, but I loved it that way. If that's not quite for you, try the whole wheat pastry flour. It will still be a dense muffin but lightens it up a bit.
If this sounds good, you might also like:
Earl Grey White Chocolate Chunk Muffins
Healthy Banana Bran Muffins
Whole Wheat Blueberry Muffins
Pumpkin Pecan Raisin Muffins
Chocolate Walnut Banana Bread
Adapted from How It All Vegan!
Makes 1 loaf, 6 mini loaves, or 12 small-ish muffins
3 ripe bananas, mashed
1/2 cup applesauce
2 tbsp sugar
1 cup chopped walnuts
1 cup whole wheat flour
1/2 cup whole wheat pastry flour OR oat flour
1/2 cup wheat germ
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup chocolate chips, optional*
Preheat oven to 375F. In a small bowl, mash the bananas with a fork until very mushy, then add the applesauce, sugar, and walnuts and stir together.
In a separate large bowl, stir together the whole wheat flour, whole wheat pastry flour (or oat flour), salt, baking powder, and baking soda.
Add the banana mixture to the flour mixture and mix together gently until "just mixed". Gently stir in the chocolate chips.
Spoon into a lightly oiled loaf pan (or muffin pan) and bake for 40-50 minutes**. Test with a toothpick or a knife to see if done.
*Use nondairy chocolate chips or omit them to make this vegan.
**The first time I made these, I used mini loaf pans and I can't remember how long it took. I would check them around 25 minutes and see how they are. Maybe even 20 minutes.