Whole Wheat Chocolate Chip Banana Bread

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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)

Preparation:

  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

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Classic Banana Bread with Brown Sugar Crust

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This weekend was filled with butter, sugar and buttercream frosting. Because this was the weekend that my mom and I made dozens and dozens of Christmas cookies to share with our family and friends. Every December we spend an entire Saturday dusting the kitchen with flour and sugar while  watching White Christmas. And though I have quite a few new Christmas cookie recipes to share, I thought I would share one last healthy recipe before the December sugar coma ensues. This recipe for Classic Banana Bread comes from Cooking Light. It is low in calories and fat and is a perfect use for those few browned bananas you have lying around. I did jazz the original recipe up a bit by adding a brown sugar topping. The topping forms a sweet crust to the soft bread and adds an extra little punch of sweetness. This bread is great with a smear of peanut butter but is perfectly sweet just on its own.
Now let the holidays begin!
Ingredients: Makes 1 loaf, adapted slightly from Cooking Light
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • cinnamon
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/3 cup plain greek yogurt
  • 1 teaspoon vanilla extract

For the topping:

  • 2 tablespoons cold butter
  • 1 tablespoon flour
  • 3 tablespoons brown sugar

Preparation:

  1. In a medium bowl, sift dry ingredients until just combined (flour through cinnamon)
  2. In a large bowl, beat sugar & butter together until creamy
  3. Beat in eggs, one at a time
  4. Add bananas, yogurt & vanilla to butter mixture and beat until well blended
  5. Add flour mixture slowly and mix until just combined
  6. Pour banana bread batter into a greased loaf pan
  7. For the topping, mix butter, flour & sugar together until crumbled and sprinkle over banana bread batter
  8. Bake at 350 for 1 hour

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