Saturday, March 28, 2015

Whole Wheat Peanut Butter Chocolate Chip Banana Bread

This banana bread is one of my favorites to make (you don't even need to thaw butter to room temps), but I wanted to try a whole wheat version. With the combination of whole wheat pastry flour, ripe bananas, and yogurt, this bread was light but not cake-like, moist, and delicious. Even better when you toss in some chocolate chunks.
Side note- We used almond butter, and I barely tasted any peanut butter flavor.


  • 4 medium ripe bananas, well mashed
  • ⅓ cup non-fat plain Greek yogurt
  • ⅓ cup crunchy peanut butter
  • 3 Tbsp canola oil
  • ⅓ cup plus 1 Tbsp granulated sugar
  • ⅓ cup plus 1 Tbsp (packed) brown sugar
  • 2 large eggs
  • 1½ cups whole wheat pastry flour
  • 3 Tbsp ground flax seed (flax meal)
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 11.5-oz bag chocolate chunks


  1. Preheat the oven to 350 degrees F. Coat a 9- by 5-inch loaf pan with cooking spray.
  2. In the bowl of a stand mixer (or in a large bowl, with a hand mixer), combine the mashed bananas, Greek yogurt, peanut butter and canola oil. Mix on medium speed until combined.
  3. Add the granulated and brown sugars, and mix again until combined.
  4. Add the eggs one at a time, beating between each addition.
  5. In a medium-sized bowl, whisk together the flour, ground flax seed, baking soda, salt, cinnamon and nutmeg.
  6. With the mixer on low, gradually add the flour mixture to the banana mixture. Beat until just combined.
  7. Pour the batter into the prepared loaf pan and spread evenly with a rubber spatula. Tap the pan sharply two times on the counter to get rid of any air bubbles.
  8. Bake until a toothpick inserted in the center comes out clean, approximately 1 hour. Allow the bread to cool in the pan for 15 minutes. 
  9. Remove from the pan and cool completely on a wire rack. Serve.

Source: Adapted from Cookin' Canuck


Blog Template by Delicious Design Studio