Banana bread is my favourite thing to make out of the “20 Things You Can Make With Bananas” considering how easy it is to make and the extra points it gets for going so well with tea! And of course, it saves you the guilt of having to throw bananas out when they turn the wrong shade of brown.
This recipe checks on all the healthy aspects, like an overzealous kid trying to impress his teacher. Just begs you to give it stars! I hold a personal grudge against plain flour for adding calories to food without adding to it’s nutritive value. These kind of ingredients must be done away with. Out comes whole wheat flour with all of its fibre goodness!
This recipe calls for a reasonable amount of good-for-you groundnut oil. I know what you’re thinking. Flavoured oil? For baking? Trust me, its flavour combines so well with that of chocolate and cinnamon, you won’t regret it. If living on the edge is really not your thing, then you can, by all means, use a neutral oil. I took a chance and lived to tell the tale!
For all the newbies out there, this is a really good recipe to start with. It hardly takes any time and effort and is so easy, it’ll make you feel like a pro! So go ahead, bake fearlessly and let me know how they turn out!
Whole Wheat Chocolate Banana Bread
- 1 cup wheat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon powder
- 2 tbsp cocoa powder
- a pinch of salt
- 1/4 cup roughly chopped walnuts
- 1/2 cup brown sugar
- 2 tbsp white granulated sugar
- 1/4 cup chocolate chips(optional)
- 1/4 cup yogurt
- 1/4 cup groundnut oil
- 2 medium sized overripe bananas(mashed)
- 1 tsp vanilla extract(optional)
- Preheat the oven at 170°C. Grease and flour the baking tin or line it with parchment paper.
- Sieve the dry ingredients, except walnuts, into a bowl.
- Coat the walnuts with a couple of tablespoons of flour and keep aside. This will prevent it from sinking into the batter.
- In another bowl, combine the wet ingredients with a whisk.
- Gently fold in the flour mixture, half at a time, into the wet mixture. Once incorporated, tip in the walnuts and chocolate chips and give it a slight mix.
- Pour the batter into the prepared tin and let it bake for 30 minutes. Keep a check on the bread after 20 mins as every oven bakes differently.
- Once baked, remove the bread out of the oven and let it rest for five minutes. Unmold the bread and let it cool on a rack.
- If you don’t have brown sugar you can simply replace it with white sugar.
- You can omit the cinnamon if it is not to your taste.
- I have used groundnut oil since it is healthy but you can use any other neutral oil.
- Dried raisins are a good alternative to chocolate chips.