#38 Chocolate Chip Banana Bread

BANANA BREAD. Funny story (depending on your definition of funny): I used to hate bananas: banana flavored anything, natural or artificial, actual bananas, the smell of them, everything. But, a little over a year ago, I made it a mission of mine to like banana. So, I ate bananas for breakfast and snacks, telling myself it tasted good. A year later, and here I am, raving and ranting about banana bread.

And I am so glad my taste buds listened to my brain because I can now bake and enjoy banana bread like this! I've gone long enough without it, and now that I love the taste, I'm bound and determined to take advantage of it. 

Therefore, voila, we have chocolate chip banana bread with peanut butter drizzle...made skinny. How is that even possible? I'm not quite sure besides a few substitutions here and a few substitutions there. This loaf, about 12 servings, has just over half a cup of sugar and only 1.5 tablespoons of oil (extra light olive oil at that). Also, dark chocolate chips instead of regular and hearty, whole-wheat and oat flours instead of all-purpose. GIMME.

This really was easy to make - mix some ingredients here, blend up the others in a food processor, and combine. Simple as that. The hardest part was honestly waiting nearly an hour for it to be done baking, with the house smelling so good. 

For a lighter alternative to banana bread, give this recipe a try. The healthier substitutions don't take away the delicious taste, either. (Trust me, I've made a couple batches where they do.) It's great as a filling breakfast, snack or dessert.

I made this with the help of the little boys I babysit, so if we can do it, so can you! Next time, I might try them as muffins. This is some of the best banana bread I've had, and healthiest, too, so there's no reason why you shouldn't try it! 

Chocolate Chip Banana Bread with Peanut Butter Drizzle (Skinny)

Prep Time: 15 minutes. Cook time: 45 minutes. Total time: 1 hour.

Yields: 9x5 loaf pan; about 10 servings

Ingredients:

1/4 cup sugar
1/4 cup brown sugar
2 tablespoons honey
1/3 cup applesauce (I used natural)
1 1/2 tablespoons extra light olive oil (or vegetable, canola, etc.)
3 medium overripe bananas (brown spotted or darker)
2 eggs
7 tablespoons almond milk (or scant 1/2 cup)
1/2 teaspoon salt
1 teaspoon baking soda
*1 cup oat flour (or all-purpose)
1 cup whole wheat flour 
1/2 cup dark chocolate chips
2 tablespoons natural peanut butter

Directions:

1. Preheat oven to 350 degrees. Spray a 9x5 bread loaf pan with cooking spray. Set aside. 

2. In a medium bowl, stir to combine sugar, brown sugar, honey, applesauce and oil.

3. In a blender or food processor, pour bananas, eggs, milk, salt and baking soda. Blend until smooth. Pour half of banana mixture into sugar and applesauce mixture. Add whole wheat flour. Stir all until just combined. 


4. Once combined, pour in other half of banana mixture and oat flour. Stir until just incorporated. Stir in chocolate chips.

5. Pour into prepared pan and bake for 45-55 minutes until a toothpick comes out with just a few crumbs. (Mine was closer to 55.) You may want to cover with foil at about the 30-minute mark to prevent browning.

6. Once baked, remove from oven and let cool for 5 minutes. In a small bowl, heat the peanut butter in the microwave for 20 seconds to soften. Stir and drizzle over loaf.

7. Let cool for about 20 more minutes before cutting and serving.

Enjoy!

*Oat flour is made by pulsing about 1 cup rolled oats in a food processor or blender until it reaches a flour consistency. Note that it is 1 cup of oat flour after pulsing, not 1 cup of oats prior to pulsing. I used Bob's Red Mill.


Click here to print recipe!

*Note: Nutrition facts may vary due to brand of products.

Recipe adapted from

http://www.crazyforcrust.com/2014/05/healthier-banana-bread/