Okay, so remember a few weeks ago when I said I was going to eat less carbs? Well, what I meant was, exactly that. But unfortunately I have zero self control and am pretty sure if someone asked me what my favorite food was, I’d say, “bread.” So, as you might imagine, when I checked the freezer and found 3 frozen, ripe bananas, the first thing that came to mind was banana bread! I guess in general I had carbs on my mind since today at the grocery store I also picked up fresh sourdough bread (what? I never buy anything other than wheat..which I already have in the kitchen…), tortillas, and cereal. I need to carbo load a week and a half in advance for a marathon right?
I actually really enjoy baking….who doesn’t? The outcome is always so delicious. I don’t bake very often though because of a little thing called “self control” (or lack thereof). I have zero self control with breads, muffins, etc. laying around. I can’t just have a slice and be done with it… I need like, oh, half a loaf. My husband on the other hand will have a slice for breakfast (what? I need a WAY bigger breakfast than that!) and that’s it! It seriously amazes me…how does he do that?
But, I couldn’t let those rotten bananas go to waste could I? So, I did the right thing. I made banana bread….and added a bunch of chocolate chips to it…dark chocolate of course, gotta keep it healthy :).
Here are the delicious ingredients I used:
Chocolate Chip Banana Bread
Inspired by the Daily Garnish.
- 3 super ripe bananas
- 1/4 cup unsweetened apple sauce
- 1/4 cup canola oil
- 1/2 cup sugar
- 1 tbsp maple syrup (original recipe called for molasses. Could also use honey or brown sugar)
- 1 cup whole wheat flour
- 3/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt
- 3/4 cup dark chocolate chips (could use none or whatever you’d like!) You could keep this bread vegan by using vegan chocolate chips.
Those bananas were super ripe. They kind of grossed me out because they were so mushy.
First, I mashed the bananas up. Then I added the sugar, maple syrup, canola oil, and apple sauce.
In a separate bowl, I combined the rest of the ingredients except the chocolate chips. Then, I mixed in the wet ingredients, then folded in the chocolate chips. Yum!
No eggs in this baby so I was safe to stick my fingers in! Not that raw eggs have ever stopped me before..
Once in a loaf pan, I cooked it at 350 degrees for about 40 minutes.
There’s nothing better than the smell of baked goods!
You may notice the small slice….some of that piece may have disappeared..into my mouth. I guess I literally couldn’t wait two seconds to take a picture first!
As you may have guessed, this turned out really good! It’s basically a dessert. I love the dark chocolate and banana flavors together. The bread turned out really moist too which is usually the problem I run in to when I bake bread. Apple sauce tends to helps with dryness.
If you have over ripe bananas laying around, I highly recommend this recipe! So good!