Thursday, January 3, 2013

Whole Wheat Chocolate Banana Bread

Adapted from My Kitchen Addiction.

Yep. I'm ADAPTING things, folks.

Kiiind of a big deal.

When friends Nic and Rob came to visit last week, they left an army of 5 bananas behind. I have commitment issues to eating a whole banana, so they just sat there.

And sat there.

Until I checked the clock.


I adapted this a little bit. I only had whole wheat, so I didnt mix with regular flour. I used all 5 of my bananas, instead of the 3 in the recipe, I didn't have buttermilk, so I tossed some sour cream in there, and I added CHOCOLATE. Because I had it. Duh.

The result?



  • 1/2 cup unsalted butter (1 stick), softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 5 mashed bananas
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup sour cream
  • 1/2 bar dark chocolate, chopped
Preheat the oven to 325°F.  Lightly grease a standard 9-by-5-inch loaf pan and set aside.
Beat together the butter and sugar until the mixture is light and fluffy.  Add the eggs, one at a time, beating well after each addition to make sure the eggs are fully incorporated into the mixture. Stir in the mashed banana. OR, if you're lazy, like me, and don't want to dirty up another dish by mashing them, just toss the whole (peeled, obvs) bananas in the mixture and run your beaters through them a few time. It left mine a little chunky, which I'm all for. 

In a separate bowl, whisk together the whole wheat flour, all purpose flour, baking soda, salt, and cinnamon.  Gradually add the dry mixture to the creamed butter mixture alternating with the sour cream (I didn't alternate, because I only had 1/4 cup of sour cream, compared to the 1/2 cup of buttermilk called out in the original recipe). Be sure to start and end with the dry ingredients, and mix on low speed just until the dry ingredients are incorporated.

Fold in chocolate until just mixed.

Transfer the batter to the prepared loaf pan.  Bake for about 60 minutes (I went to 70 mins. I think the extra banana is probably to blame), until a toothpick inserted in the center of the loaf comes out clean.  Cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

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