Let me tell ya. These may not look super ripe, but they were perfect in that moment of my baking spree and right now I was desperate for some banana bread like no other.
So desperate that I put my super cold stick of butter in the sun to soften. New lows? Nope more like new efficient ways to get stuff done, ha!
King Arthur Flour will always be one of my faves
Whole wheat went into this loaf, but you can totally use regular flour. I wanted to switch it up this round.
I needed this bread more than I can explain.
While the world is in the midst of a chaos I wanted/needed comfort now more than ever.
Things I’m thankful right now: everything.
Because it could be worse and it’s not. Thank you lord!
What I miss: everything about my normal routine. I used to have so many complaints about little things and I’d always make an excuse for whatever and this chaos really opened my eyes up to how life is too short to do anything, but live and enjoy every single moment.
It’ll come back to normal one day, until then I’ll be making this banana bread as often as possible. I hope you make this banana bread to!
Whole Wheat Walnut Chocolate Chip Banana Bread
- 3 Ripe Bananas
- 2 Cups Whole Wheat Flour you can sub with regular all purpose flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 3/4 Cup Coconut Sugar you can sub granulated or brown sugar
- 2 Large Eggs
- 1/2 Cup Sweet Cream Unsalted Butter softened
- 1 Teaspoon Salt
- 1 Teaspoon Cinnamon
- 1 Cup Chocolate Chips
- 1/2 Cup Chopped Walnuts
- 1 Tablespoon Vanilla Extract
- Olive Oil or Coconut Oil Cooking Spray
- 1/2 Cup Whole Fat Greek Yogurt
- Preheat your oven to 350 degrees fahrenheit. Cream together your butter and sugar. Add In your eggs and vanilla until combined well.
- In another bowl combine all of your dry ingredients.
- Using a fork go ahead and mash up your bananas. If they are really ripe I toss them in after the eggs and vanilla and let me stand mixer do all of the work.
- Now add in your dry ingredients. Combine until all your ingredients come together to create a smooth batter.
- Spray your loaf pan with cooking spray and place a piece of parchment paper so that it hangs over the sides. This will help you remove the banana bread when it is done. Now place your batter into the loaf pan and place In the oven on the middle rack. Bake your banana bread for about 1 hour.
- Using the tooth pick test to determine that your banana bread is complete. When the toothpick is inserted and removed It should have crumbs that stick to it. If the batter is wet let it go back in the oven for 5 more minutes and test It.
- Once complete, remove from oven and let It cool for 15 minutes on a cooling rack before slicing into it. Banana bread can be stores in a ziplock bag or Tupperware and left on the kitchen counter at room temp or in your refrigerator.