banana bread with chips, nuts and mango chunks
bob has a weakness for chocolate, and often has a secret desire to include
chocolate chips in the team's banana bread, usually left unverbalized for the
sake of compromise, so when a "healthy choice" chocolate chip banana bread
including flaxseed meal ended
up in his email box, how could it not be given a trial run? Chocolate
mini-chips. Of which a few were left in the cabinet. Together with some
mini-cinnamon chips sent by a sister-in-law from a favorite American company
King Arthur Flour, whose headquarters is near her home. And a nice ripe mango
that got cleaned and chopped up for breakfast since we were out of both
strawberries and blueberries the very morning designated to try out the recipe.
A big fat ripe one so there was plenty left over to contribute to the cake in
the spirit of apple cake, but with a clear affinity to chocolate that mango that
we have experienced in the past.
We used 1/2 c white whole wheat flour with 1 c white flour and it rose
nicely. Next time we will reverse the ratio or go all white whole wheat to boost
the nutritional profile. bob liked it. so did his mother-in-law. ani is not a
dessert person, so her lack of enthusiasm doesn't count. You be the judge.
- bread stuff
- 1 1/2 c mashed ripe banana (we used 3 really ripe bananas)
- 1/3 c plain fat-free yogurt
5 T butter, melted
2 large eggs
1/3 c granulated sugar
1/3 c packed light brown sugar (we only had dark on hand, solid as soft
rock, not the music kind, but sandstone)
1 1/2 c all-purpose flour (we used 1/2 c white whole
wheat, 1 c all-purpose)
1/4 c ground flaxseed
3/4 t baking soda
1/2 t salt
1/2 t ground cinnamon
1/8 t ground allspice
1/3 c semisweet chocolate minichips (we used 1/2 c, plus 1/3 dark chocolate
optional: 1/4 c cinnamon chips, if you have them
optional: flesh of one ripe mango, roughly chopped
1/3 c chopped walnuts, toasted (oops, we forgot to toast them)
- finishers (we blew off this step)
- 1/3 c semisweet chocolate minichips
- 2 T fat free milk
- Preheat oven to 350° F.
- Melt the butter in the microwave.
- Spray your 9"x5" (nonstick) quick bread pan
with cooking spray.
- Toast the chopped walnuts, either on a
cookie sheet in the oven or in a nonstick pan on the stovetop. Brings out
the flavor if you have the extra time.
- Bring your brown sugar to a usable state if
it has been in the cabinet a while, we used the food processor and then left
it in with the bananas.
- Food process together the bananas, yogurt,
butter and eggs into a smooth mixture and pour into a large mixing bowl.
- Whisk together the flour (we sifted it with
the spices), sugar, baking soda, salt, cinnamon and allspice in a medium
- Blend the dry stuff into the wet stuff with
a spatula briefly.
- Fold in the nuts and chips and mango if you
want to try the fruit option.
- Pour into your pan and bake 55 minutes,
check for doneness with the toothpick cake test (if it comes out clean,
you're done, if not, more time).
- Cool 10 minutes in the pan. Then remove
from the pan onto a wire rack.
- If you want to go the extra mile, microwave
the milk and extra chips on high for 30 seconds, stirring until smooth.
Drizzle over the bread. We skipped this step the first time.
Banana-Chocolate-Walnut Bread at My
Recipes.com. We skipped the melted chocolate chip drizzle after baking
Cinnamon chips, who would have known they exist, if not for a thoughtful
sister-in-law in our case? From
King Arthur Flour, an American food company we can be proud of.
bob likes the dark chocolate end of the spectrum (less damaging healthwise,
maybe even good for you), so we had some extra dark chocolate chips lying
around that we through into the mix too. The more the merrier.
We like banana bread and have tried many variations. For example:
produce bread, pistachio banana bread surprise, "Nutella"
gelato and egg-free chocolate banana bread?.
- Illustrations available.