Uh huh, so many bananas in our freezer that when I opened it, a bunch fell out. You see, in the winter time, we go through many many many bananas. In the summer, it is a different story, and I often end up throwing them into the freezer to keep the fruit flies away. So, back to these frozen bananas…I tried to get them back in the freezer, but the two bags of blueberries appeared to have been the ones responsible for the eviction and those bananas just weren’t going back in.
So, instead of Chocolate Quick Bread (a la Brown Eyed Baker), I made my own banana bread, with a little chocolate twist…
Double Chocolate Chunk Banana Bread: 2 loaves
Preheat oven to 350F, spray or grease two 9×5 loaf pans.
You will need:
2 cups mashed banana (about 4 large bananas)
1 1/3 cups dark brown sugar
1/2 cup canola oil or olive oil
1 cup plain low fae yogurt
2 eggs + 2 egg whites, beaten.
Place bananas in large bowl or that of a standing mixer. Cream sugar with bananas, add oil, yogurt and eggs. Continue mixing until well combined.
In medium bowl, combine :
1 cup natural cocoa powder
2 cups fine grind whole spelt flour (you could use regular whole wheat, but I like spelt in banana bread)
2 tsp baking soda
2 tsp baking powder
3/4 tsp salt.
Stir well with a fork. Add slowly to the wet ingredients, mix until just combined. Add 1 cup chocolate chips or chocolate chunks (about four 1 ounce squares, chopped coarsely), and let beater go around 3 or 4 times.
Pour batter into prepared pans and bake for 50 minutes or until tester comes out clean and bread has pulled away just slightly from the sides. Cool for a few minutes on a rack in pans, then tip out and cool completely before serving.
Voila! And so yummy! And your kids can even take them in their lunches! The teachers will be asking you to send them on special occasions (like halloween or for a birthday) because they are still a “healthy” treat!
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