Whole Wheat Chocolate Chip Banana Bread


It’s been quite some time since I’ve had the chance to post a recipe here on Miss Petite Sweets. In my job as a hotel sales manager, I work with all the entertainment groups, bands and Broadway shows that travel into Detroit, so early June is usually the time we have a ton groups staying with us from the summer music festivals and we are in the midst of booking the fall season of Broadway shows. Needless to say, my busy time at work has kept me out of the kitchen. But a few days ago I had a rare quiet night at home and decided to spend it baking. I had a few super ripe bananas on hand and decided to throw together a new variation on whole wheat banana bread. And as I have stated many, many times before nothing makes a recipe better than the addition of chocolate. I chopped up a few Dark Chocolate Dove candies and absolutely loved the result. This bread is probably one of my favorite quick bread recipes to date. It is soft and moist and full of flavor. I ate mine warm with a touch of peanut butter. The melty peanut butter chocolate mixture made for a fantastic (and healthy) dessert. And it was incredibly easy to make. Ya gotta love that. Enjoy!

Ingredients: Makes 1 loaf

  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 very ripe bananas, mashed
  • 6 oz plain yogurt
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup canola oil
  • 1/3 cup roughly chopped Dove Dark Chocolate (about 6-7 individually wrapped chocolates)


  1. In a large bowl, combine all dry ingredients (flours through cinnamon)
  2. In a separate bowl, mash bananas and mix in remaining wet ingredients ( yogurt through canola oil) and stir until well combined
  3. Add wet ingredients to dry and mix until just combined
  4. Stir in chocolate
  5. Pour batter into a greased loaf pan and bake at 350 for 45-55 minutes



Whole Wheat Pancakes with Peanut Butter Syrup


This weekend was a perfect mix of relaxing and busy. Saturday started with a 7 mile run and a few hours of wedding planning with the best wedding consultant I know- my mom! Next up was coffee with my wonderful friend Kerri who is getting married in less than 3 months! We had so much fun talking about wedding planning and decorating our future newlywed apartments. I feel like we were just in 9th grade choir class talking about what dresses we were wearing to homecoming and now here we are talking about what our first few years of marriage will be like. Where did the time go? And here we are on Sunday, ready to ease into the morning with the perfect weekend meal. Pancakes. Breakfast is by far my favorite meal of the day. And though I love my weekday oatmeal or cereal, I have the firm belief that Sundays are for pancakes. With a little more time on the weekends, you can easily whip up some deliciously decadent tasting pancakes as you ease into your morning. The only problem with most pancake recipes is that they leave me feeling hungry an hour or two later. So I went in search of a recipe with a bit more fiber and protein. And this is when I stumbled upon Greek Yogurt pancakes. Recipes for these “delicious” pancakes are all over food blogs and Pinterest so I thought I would give them a try. And I gotta say…I was pretty disappointed. No matter how long I cooked them they still tasted like uncooked batter and I couldn’t eat more than a bite without feeling like I was eating raw dough. So into the trash can went my Greek yogurt pancake batter. And though my pancake batter went away, my craving for pancakes did not. But luckily, I have a fantastic recipe for whole wheat pancakes that are both delicious and filling. In lieu of sugary maple syrup, I topped mine with a PB2 syrup. As I mentioned before, PB2 is powdered peanut butter that has 85% less fat and calories than traditional peanut butter. When mixed with water and a little honey, you can create a peanut butter syrup that is around 50 calories per serving. So there you have it. A delicious and healthy recipe to satisfy any pancake craving. Happy Sunday!

Ingredients: Makes 8 pancakes, Adapted slightly from Skinny Taste

  • 1 cup whole wheat flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1 egg
  • 1 cup almond milk (or regular milk)

PB2 “Syrup”: Makes 2 servings

  • 1/4 cup powdered peanut butter or PB2
  • 2-3 tablespoons water
  • 1 teaspoon honey
  • 1/2 teaspoon cinnamon


  1. Place all ingredients into a large bowl and mix well until no lumps remain
  2. Heat a large skillet over medium heat and spray with cooking spray
  3. Pour 2-3 tablespoons full per pancake onto skillet and cook through on each side
  4. To make the PB2 syrup, place PB2 and water into a small bowl and stir, adding more water until mixture has the consistency of maple syrup
  5. Stir honey & cinnamon into PB2 syrup and drizzle over cooked pancakes


Whole Wheat Banana Bread with Coconut Cinnamon Streusel


Every morning, I follow the same routine. I get up around 6, and after I go for a run and shower, I sit down with my coffee and read the 6 or 7 blogs that I follow.  It’s such a relaxing start to my work day. My favorite blogs consist mostly of “healthy living blogs” which typically revolve around healthy recipes, race recaps and stories from the lives of other 20-something girls. But there are a few blogs that I read that have no mentions of exercise, vegetables or health food of any kind. Food Blogs. And in my opinion, one of the best ones out there is How Sweet It Is. This blog features recipe after recipe of indulgent and mouthwatering dishes. But I should warn you, perusing this blog will most definitely make you hungry. Well the other day, Jessica of How Sweet It Is posted a classic Liz Lemon “I want to go to there” recipe that I knew I would have to make in the coming week. This moist, flavorful banana bread is topped with the most delicious coconut cinnamon streusel I have ever tasted. The bread itself actually uses coconut oil, rather than your typical butter, as a source of fat. If you’ve never used coconut oil before, I highly recommend it. It is solid at room temperature, but a few seconds in the microwave results in a syrupy, lightly flavored oil that is delicious on toast. I’ve also heard it can be used as a lip balm or a hair mask. Personally, I prefer it in my recipes. Especially this recipe. It is a perfect sweet treat and will make your whole house smell absolutely heavenly. Enjoy!

Ingredients: Recipe from How Sweet It Is

  • 1 2/3 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 large eggs
  • 1 cup loosely packed brown sugar
  • 1/3 cup canned coconut milk
  • 1/2 cup coconut oil, melted and slightly cooled
  • 4 bananas, mashed
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract


  • 2/3 cups brown sugar
  • 1/3 cup flour
  • 1/4 cup unsweetened flaked coconut
  • 2 teaspoons unsweetened shredded coconut
  • 1/4 teaspoon cinnamon
  • 4 tablespoons unsalted butter


1. Preheat oven to 325 degrees F. Spray a 9×5 loaf pan thoroughly with nonstick spray.

2. In a small bowl, combine flour, baking soda, cinnamon and salt, whisking thoroughly. Set aside.

3. In a large bowl, whisk together eggs and brown sugar until smooth.

4. Add in coconut milk and coconut oil, whisking until combined.

5. Stir in mashed bananas, vanilla and coconut extracts until mixed.

6. Slowly stir in dry ingredients and mix until just combined. Pour batter in the greased loaf pan.

7. Combine all the streusel ingredients in a bowl and mix with your hands until butter is well combined.  Evenly sprinkle on top of the banana bread batter.

8. Bake for 75-85 minutes, or until center is set. If the streusel begins to brown, tent the bread with aluminum foil.

9.Remove and let cool for at least 30 minutes before cutting.


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