Honey Whole Wheat Banana Bread
For me, banana bread holds a lot of sentiment. It will always remind me of eating my mom’s banana bread, neatly wrapped in tin foil, at the kitchen counter. My siblings and I loved it as kids, and now as adults it’s still something we all get excited over. And it’s a recipe I make over and over again for my own family– except that I’ve made my version a little healthier with a few minor changes.
My mom discovered a long time ago, by accident, that the oil she normally uses in her recipe isn’t completely necessary. One time she just forgot to add it in, and nobody even noticed!
Obviously, leaving out the oil (and any other fats for that matter) goes a long way in giving my mom’s famous recipe a healthy makeover. And I’ve started to make a few other healthy changes too; like using whole wheat flour, replacing the granulated sugar with honey, and using 86% cacao chocolate pieces instead of normal chocolate chips (because, for us, leaving out the chocolate altogether just isn’t an option!).
The result? Soft and flavorful banana bread full of chocolatey chunks that I like just as much as the original version. Enjoy!
- 4 medium, overripe bananas
- 3/4 cup honey
- 2 slightly beaten egg whites
- 1 teaspoon vanilla
- 1 1/2 cups whole wheat flour
- 1 1/4 tsp baking powder
- 1/2 tsp. baking soda
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1 cup high quality dark chocolate, finely chopped
Preheat oven to 350ºF. Line a 6 x 11 x 3 loaf pan with parchment paper or foil, and lightly spray with a nonstick cooking spray.
Using an electric mixer, beat the ripened bananas until mostly smooth (some remaining lumps are okay). Mix in the honey, egg whites, and vanilla.
Add the flour, baking powder, baking soda, cinnamon, and salt; and mix until batter forms.
Fold in the chocolate pieces.
Pour batter into the loaf pan. Bake for 45-55 minutes until golden brown and pulling away from the edges of the pan. Insert toothpick into the tallest part of the loaf to test for done-ness. May take up to an hour in some ovens. **If using a smaller loaf pan, cover bread with foil halfway through baking and allow to bake for 60-70 minutes.