Whole Wheat Chocolate Banana Bread

By rebecca78

Despite the more healthful ingredient list, this loaf is incredibly decadent and rich thanks to the hearty whole wheat flour and an abundance of mashed bananas. I’ve found that I can save a lot of hassle when mashing the bananas by putting them in my mixer and beating them with the paddle attachment for 30 seconds or until smooth. If you don’t have almond meal on hand, feel free to substitute additional whole wheat flour for the almond meal. The resulting loaf should turn out equally delicious.

Ingredients

• 1 stick butter, softened
• 4 medium over-ripe bananas, mashed
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/3 cup whole wheat flour
• 1/3 cup almond meal
• 1/4 cup cocoa powder
• 2 oz semi sweet chocolate, finely chopped (almost shaved)

Details

Servings 1
Adapted from espressoandcream.com

Preparation

Step 1

Preheat oven to 350°F. Lightly spray a 9×5-inch loaf pan with nonstick cooking spray or butter. Set aside.

With an electric mixer, beat butter until smooth. Add in the bananas, sugar, vanilla, baking soda and salt and beat until well combined. Beat eggs in one at a time until just combined. In a small bowl, combine the flour, almond meal and cocoa powder and add to wet ingredients. Beat until just combined. Stir in the chocolate by hand.

Pour mixture into pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan.

Remove from pan and cool completely on wire rack.