For those of you who have been following my blog over the past few weeks, you may have noticed that I did not post my weekly wish list yesterday. I really had every intention of getting it up, but my lack of time management skills and my craving for chocolate chip banana bread really got in the way. I know, excuses, excuses! We’ll talk time management another day, but today let’s stick with the important stuff…like this yummy chocolate chip banana bread!
I have slowly been catching on to the fact that my husband conveniently stops taking bananas to work once we get down to 3, leaving them to get nice and ripe…perfect for say, chocolate chip banana bread. With so many ripe bananas every week and my frustration with wasting food, I have tried my fair share of healthy chocolate chip banana bread recipes, trying to find one that really stood out. All of them were fairly tasty, however, this particular recipe from Yammie’s Glutenfreedom & No Dairy blog, topped them all! I have recently had to go gluten-free due to personal health issues (no, not because I’m trying to be trendy!), so I loved that this recipe offered gluten free options too!
I’ve made a few slight modifications, and I say “healthier” because while the banana bread itself is healthy, the Jedlinski’s do not skimp on chocolate.
Makes 4-4 inch loaves, 2-8 inch loaves or 1-10 inch loaf
- Bowl 1: Wet Ingredients
- 1/3 cup egg whites (or 2 Large Eggs)
- 1/2 cup honey (or agave/other sugar)
- 3/4 cup unsweetened applesauce (I buy the individual packs now b/c the large jars always went bad before I used them up. I use about 1 1/2 individual cups)
- 1 tsp vanilla
- Bowl 2: Dry Ingredients
- 1 1/2 cups flour (or gluten-free flour, whole wheat, rice flour)
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon (or more to taste)
- Final mix in:
- 1 1/2 cups banana (Make sure they are pretty ripewith brown speckles and mash well. I usually use 3 medium-large bananas)
- Optional mix-ins:
- Chocolate chips (these are a requirement at my household)
- Dried Pinapple
- Grease loaf pans and pre-heat oven to 350
- Mix together wet ingredients in medium-large bowl (egg whites, honey, applesauce & vanilla) and set aside
- Mix together dry ingredients (flour, salt, baking soda, baking powder & cinnamon)
- Add dry ingredients to wet ingredients (I am guilty of usually throwing all the ingredients together at once b/c I ahem, sometimes do not read through the whole recipe first. Therefore, I’ve included an image as a reminder in case there are any others out there that do the same )
- Mash bananas – I suggest investing in a masher if you do not already have one. You would think I would by now with all the banana bread that I make, but alas, I always forget to get one when I’m out. So picked out the next best thing from our drawer…a meat pounder! Hey, whatever works! (Looking for where to get a masher? Check out this one from Crate and Barrel, Bed Bath and Beyond, Target and be sure to check your local HomeGoods)
I can always count on Winston to alway be at the ready for any scraps I drop when I bake!
- Add in any of your mix-ins
- Divide batter evenly amongst the pans & pop ‘em in the oven
- 35-40 minutes for 4 loaves
- 45 minutes for 2 loaves
- 1 hr for 1 loaf (or until toothpick comes out clean w/ only a few crumbs attached)
- Be sure to set your timer….for the right time (thank goodness I realized my error about 30 min in #scatterbrain)
Voala! Let cool and enjoy!0