Wholesome Indulgence: Master Whole Wheat Chocolate Chip Banana Bread (Plus, a KitchenAid Stand Mixer Giveaway!)
The past few weeks have been buzzing with excitement around here, thanks to a series of incredible giveaways. We’ve loved sharing some of our absolute favorite kitchen essentials and culinary treats with you, and witnessing your enthusiasm has been truly rewarding. The start of a new month, especially January, doesn’t mean the fun has to end! In fact, we’re kicking it off with something truly spectacular. Today, I’m thrilled to collaborate with a fantastic group of fellow bloggers to offer one incredibly fortunate winner a brand new KitchenAid Stand Mixer in the color of their choice!
For any home baker, a KitchenAid mixer is more than just an appliance; it’s a game-changer. I honestly couldn’t imagine my kitchen without mine. It makes everything from kneading dough to whipping creams an absolute breeze, significantly cutting down on prep time and effort. I know firsthand how invaluable this prize is, and I’m so excited for one of you to experience the magic. To celebrate this amazing giveaway, I’m also sharing one of my go-to recipes, a healthier take on classic banana bread, which you can easily whip up in your new mixer!
The Ever-Popular Appeal of Banana Bread
Banana bread is a timeless classic, a comforting staple in kitchens worldwide, and for good reason. Its moist texture, sweet aroma, and delightful flavor make it an instant crowd-pleaser. There are countless variations of this beloved quick bread out there, and here on the blog, I’ve already shared a couple of different takes. Each recipe brings its own unique twist to a familiar favorite, proving that a classic truly deserves as many delicious interpretations as creative minds can conjure.
This particular whole wheat version stands out as a more wholesome option without compromising on taste. We’ve incorporated several ingredient swaps to boost its nutritional profile: using whole wheat flour for added fiber and nutrients, swapping traditional butter for heart-healthy coconut oil, and introducing Greek yogurt to lend moisture and a beneficial protein boost. Furthermore, I’ve consciously reduced the amount of sugar from the original recipe, allowing the natural sweetness of the ripe bananas to truly shine. Of course, it wouldn’t be “my” banana bread without a generous scattering of chocolate chips – a non-negotiable for me! However, if you prefer, you can certainly omit them or substitute them with a handful of crunchy chopped walnuts for a different textural dimension.
Why These “Healthier” Swaps Make a Difference
- Whole Wheat Flour: Unlike refined white flour, whole wheat flour retains the bran and germ of the wheat kernel, which means more fiber, iron, and B vitamins. Using “white whole wheat flour” specifically provides a lighter color and milder flavor than traditional whole wheat, making it an excellent bridge for those looking to transition to whole grains without a drastic change in texture or taste.
- Coconut Oil: This tropical oil is a fantastic alternative to butter. When melted, it blends seamlessly into the batter, contributing a subtle richness and a beautiful tenderness to the bread. It’s also a source of healthy fats.
- Greek Yogurt: Adding Greek yogurt is a brilliant way to introduce extra protein and a lovely tang, while also ensuring the bread remains incredibly moist. It helps create a tender crumb and can even reduce the need for as much added fat.
- Reduced Sugar: With ripe bananas providing so much natural sweetness, it’s easy to cut back on refined sugars. This adjustment not only makes the bread healthier but also allows the nuanced flavors of banana, whole wheat, and chocolate to come through more prominently.
Perfecting Your Loaf: Tips for Success
This recipe yields one delicious loaf, perfect for a cozy weekend treat or a thoughtful gift. However, banana bread is famously freezer-friendly, so I highly recommend doubling the recipe! Bake two loaves, enjoy one now, and freeze the other for later. Having homemade breads and muffins stashed in your freezer is a true lifesaver. On a spontaneous lazy weekend morning, or when unexpected guests drop by, you’ll always have a delightful, homemade offering ready to go. Plus, a freshly baked banana bread makes an excellent thank-you gift any time of year.
Baking Fundamentals for Banana Bread
- Use Very Ripe Bananas: This is non-negotiable! The blacker the peels, the sweeter and more flavorful your bread will be. Ripe bananas are easier to mash and contribute more moisture.
- Don’t Overmix: After adding the dry ingredients to the wet, mix just until combined. Overmixing develops the gluten in the flour, leading to a tough, dense bread instead of a tender, moist one. A few lumps are perfectly fine!
- Check for Doneness: Use a wooden skewer or toothpick inserted into the center of the loaf. If it comes out clean or with a few moist crumbs attached, your bread is ready. If it’s still wet, continue baking in 5-minute increments.
- Cooling is Key: Allow the bread to cool in the pan on a wire rack for about 10 minutes before attempting to remove it. This helps it firm up and prevents it from crumbling. Then, transfer it directly to the wire rack to cool completely. Slicing warm banana bread can be tempting, but waiting until it’s fully cooled ensures clean slices and better texture.
Storing and Freezing Your Homemade Treat
Once cooled, store your banana bread at room temperature in an airtight container or tightly wrapped in plastic wrap for up to 3-4 days. For longer storage, this whole wheat chocolate chip banana bread freezes beautifully. Wrap individual slices or the entire loaf tightly in plastic wrap, then again in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature or gently warm slices in the microwave or toaster oven for that freshly baked taste.
Serving Suggestions for Every Occasion
Enjoy this wholesome banana bread in countless ways! It’s perfect on its own for a quick breakfast or a satisfying snack. Elevate it with a smear of butter, a dollop of cream cheese, or a drizzle of honey. For an extra treat, toast a slice lightly and serve it with your favorite jam or a scoop of vanilla ice cream for a delightful dessert. The subtle sweetness and tender crumb make it a versatile addition to any meal or moment.
Whole Wheat Chocolate Chip Banana Bread
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Ingredients
- 2 cups white whole wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1/3 cup vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup mini chocolate chips, (optional, or substitute with chopped walnuts)
Instructions
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Preheat your oven to 350 degrees F (175 C). Prepare a standard loaf pan by spraying it with non-stick cooking spray or greasing it with butter/coconut oil and dusting with flour.
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In a medium bowl, thoroughly whisk together the white whole wheat flour, baking soda, and salt. Set this dry mixture aside.
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In a separate large bowl, using a stand mixer (like your potential new KitchenAid!) or a hand mixer, beat together the light brown sugar, granulated sugar, and melted coconut oil until they are well blended and creamy. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Finally, mix in the Greek yogurt, vanilla extract, and the mashed bananas until the mixture is smooth. Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed until *just* combined. Be careful not to overmix. Gently fold in the mini chocolate chips (or walnuts, if using) with a spatula.
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Pour the batter evenly into your prepared loaf pan. Bake for 45-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
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Once baked, remove the pan from the oven and place it on a wire rack to cool for 10 minutes. This allows the bread to set before you handle it. After 10 minutes, carefully remove the banana bread from the pan and let it cool completely on the wire rack before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation. It can vary based on specific ingredients and preparation methods.
Additional Info
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Join the Fun: Win a KitchenAid Mixer!
Don’t miss out on this fantastic opportunity to upgrade your kitchen with a KitchenAid Stand Mixer – the perfect tool for making this banana bread and countless other culinary delights. Imagine the possibilities, from homemade pasta to perfectly whipped meringues. Enter the giveaway through the widget above for your chance to win this incredible prize!
A huge thank you to all the wonderful bloggers who generously sponsored this fantastic giveaway and made it possible. Their passion for food and community truly shines through:
- Very Culinary
- Eats Well With Others
- The Baker Chick
- Foodie with Family
- Miss in the Kitchen
- Pineapple and Coconut
- Nutmeg Nanny
- Crissy Page
- The Hopeless Housewife
- Eat Your Heart Out
- Rachel Cooks
- Dinners, Dishes, and Desserts
- Diethood
- The Lemon Bowl
- Cravings of a Lunatic
We hope you enjoy this wholesome and delicious whole wheat chocolate chip banana bread and get a chance to win that incredible KitchenAid Stand Mixer. Happy baking, and good luck!