Honey Whole Wheat Chocolate Chip Banana Bread1
I’m addressing the point today. This bread is certainly downright sensational. My goodness, I’m deeply in love with it! I cooked two loaves this weekend, and now sincerely hold the think that it’s a bit magical.
Most of my banana bread dishes are healthy, use minimal sugar, no butter/oil, and concentrate on substitutes. I needed this loaf of bread to are categorized as that category aswell; however, I had never attempted whole wheat flour in banana loaf of bread, nor unrefined sweeteners therefore i figured I would try something fresh.
The result? A striking, perfectly moist bread with a golden brown crust! And not to mention, it’s now my fresh go-to banana loaf of bread. I simply can’t get more than enough of this jewel.
Before baking the bread, I knew that I had to determine how the different ingredients would affect the density and texture, especially because I was using whole wheat grains pastry flour and honey.
What’s whole wheat pastry flour? Whole wheat pastry flour is normally soft white whole wheat flour that’s finely ground. It’s a low-protein flour, which really helps to create soft baked products similar to wedding cake flour. I like baking with it because you still have the nutritional value since it’s made with whole grains, but it addittionally will give you perfectly textured baked goods. Unless you have whole wheat grains pastry flour readily available, it is possible to sub 1/2 whole wheat and 1/2 all-purpose in the recipe to produce somewhat similar results. My favorite whole wheat pastry flour is normally Bob’s Crimson Mill Organic WHOLE WHEAT GRAINS Pastry Flour
Tips on cooking with honey: Honey provides more fructose and an increased water content in comparison to regular sugars, meaning it’s naturally sweeter. Thus I decided I would only make use of 1/3 of a glass of honey in my own formula. Additionally foods made with honey will also dark brown quicker so instead of baking my breads at the standard temp of 350 levels, I thought we would bake it at 325 degrees to avoid burning up the crust. It’s important to note that with this recipe, the top of the loaf of bread will be extremely golden brown and form a crust, nonetheless it provides great flavor towards the banana bread.
Another great perk? This breads is uber healthy and great for freezing for those mornings if you are on the go. To keep carefully the breads moist also to conserve calories I used nonfat ordinary greek yogurt (basic greek isn’t loaded with additional glucose or carbs). I’ve submitted the nutritional info in the formula below.
I love serving the bread slightly warm and spread with almond butter. Each and every time I bite into a cut, I’m overwhelmed by the delicious banana taste with melted items of chocolate chips. Sometimes if I’m feeling craving a sweet snack, I toast my breads and heap on that lovable Nutella.
Prep period:
10 mins
Cook time:
50 mins
Total period:
1 hour
Ingredients
3/4 teaspoon cooking soda
1/4 teaspoon baking powder
1/3 glass honey
1 tablespoon olive oil
1 1/2 teaspoons vanilla
1 egg
Instructions
Preheat oven to 325 levels F. Grease a 8×4 or 9×5 loaf pan with cooking spray.
In a large bowl, whisk jointly flour, baking natural powder,baking soda pop, and salt; set aside.
In a large mixing dish, combine mashed banana, honey, greek yogurt, olive oil, almond dairy and vanilla and beat on low until smooth in consistency. Add in the egg and egg white and beat again until well mixed, about 1 minute. Add the banana mixture to the flour mixture and combine until damp – It is critical to not really over mix! Up coming gently flip the chocolate potato chips in to the batter.
Spoon every one of the batter in to the greased loaf skillet. Bake at 325 degrees for 45-60 a few minutes or until a tester put into middle of the loaf of bread comes out clean. The amount of time will be different predicated on which loaf pan you use, so I suggest looking at the bread at 45 a few minutes. Also, don’t dread the fantastic crust! The loaf of bread may look completed on the outside, but the inside is definitely what’s important – you don’t wish a gooey breads.
Once a tester inserted into the bread happens clean, cool for 10 minutes in pan on cable rack, then remove from pan gently and cool completely on cable rack. Cut into 12 pieces and enjoy!
If you’d like to freeze your breads, simply wait until bread is completely cool, then slice and individually cover in cling cover and place in the freezer. Once ready to consume, simply toast or microwave your slice and spread with your favorite topping.
Appreciate the discussion in WW Pastry Flour & Honey, too!
Oh my lanta! I’m so content I stumbled on this recipe in time! My bananas acquired ripened something brutal and I was preparing to make a normal banana breads but once I saw this recipe I opted to try something different and healthy. And I’m pleased I did!
You don’t miss the butter or oil or white sugar within this recipe WHATSOEVER! It is so lovely and delicious, goes fabulous with tea and I cant wait to truly have a slice for breakfast time tomorrow morning!
I usually use whole wheat grains once i bake but I combined all purpose and whole wheat grains for this formula, and as usually doubled the sodium.
Also threw in some chopped walnuts I had formed on hand. Amazing! Congrats with this one!!
We made this a few weeks back muffins, they were to pass away for the whole family members loved them.
It was especially great tasting warm spread generously with peanut butter! I kinda guessed the cooking time, what can you recomend for potential purposes?
Hi Monique!
Just wondering when you can use coconut yogurt instead of Greek gluten free yogurt cheesecake?
Used regular whole wheat grains, two entire eggs and 4 very ripe bananas. No chocolate. Just walnuts and cranberries.
Amazing! The taste and texture