Banana Chocolate Chips Loaf

This deliciously moist banana loaf bread/cake (technically it’s a quick bread) is loaded with good stuff – bananas, grape seed oil, muscovado sugar, plain yogurt plus loads of mini chocolate chips for happiness :) You can make it even more healthy by replacing half of the all-purpose flour with wholewheat pastry flour, if you like. Give it a try! :)

It’s easy!

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Mix dry ingredients in a bowl, wet ingredients on another bowl

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fold..

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..pour into the prepared pans (this recipe makes 3 mini loaves, I only have 2 pans so I put the extra on muffin paper cups), and bake!

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This smells and tastes sooo good..perfect with coffee! Enjoy!

BANANA CHOCOLATE CHIPS LOAF
The original recipe where I based this recipe is from Food Network Magazine. Like most recipes here, I tweaked it and made it my “own” by replacing some ingredients with healthier ones.

Ingredients
1/3 cup grapeseed oil (you can use vegetable oil or melted butter, too)
1 1/4 cups all-purpose flour
3/4 cup muscovado sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon coffee powder, optional
1 cup semisweet mini chocolate chips
1 large egg
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed over-ripe bananas

Here’s How:
Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini loaf pans.

Whisk the flour, muscovado sugar, baking powder, salt, baking soda, coffee powder, if using in a large bowl. Add the chocolate chips.

Whisk the eggs, grapeseed oil, yogurt, vanilla in a medium bowl. Stir in the mashed banana. Fold the banana mixture into the flour mixture until just combined.

Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.

Enjoy with your favorite coffee! :)