Healthy Banana Chocolate Chip Bread
This Healthy Banana Chocolate Chip Bread is a deliciously sweet, moist, chocolatey dessert! It has half the sugar as regular banana bread but has just as much flavor. It's made partially with whole wheat, to add some extra fiber. This bread is the perfect way to use up overripe bananas and still have a healthy yummy treat!
3 Large Ripe bananas 1/4 Cup Coconut oil melted and cooled slightly 1/2 Cup Turbinado sugar 2 Large Eggs 1 Tbsp Vanilla extract 1/2 tsp Ground Cinnamon 1/4 tsp Fine sea salt 1 tsp Baking soda 1 tsp Baking powder 1 Cup Unbleached all-purpose flour 1 Cup Whole wheat flour 1/3 Cup Semi-sweet chocolate chips plus 1 tbsp for topping
Preheat oven to 350 degrees F. Grease an 8.5x4.5 loaf pan. Mash the bananas with a fork in a large mixing bowl, until they are a smooth texture. Add the melted coconut oil, turbinado sugar, eggs, vanilla, and cinnamon. Mix everything together until combined. Add the sea salt, baking powder, baking soda, and flours to the bowl and whisk to combine until smooth. Fold in the semi-sweet chocolate chips.
Pour the batter into the prepared loaf pan and top with remaining 1 tbsp chocolate chips.
Bake in the preheated oven for 45-50 minutes. Insert a toothpick into the center of the loaf, and if it comes out clean, it is done. Remove from the oven carefully and let the bread cool for 10 minutes in the pan. Remove the loaf and let it cool on a wire rack.
If the bread doesn't look done at 45-50 minutes, bake it for an additional 5 minutes or until the center is cooked through.
Keep the bread wrapped in plastic wrap or aluminum foil on the counter-top for up to 4 days or in the fridge for up to 6 days.
The bread can be frozen for up to 3 months. Place it in two zip-top bags sealed tightly, and put it in the freezer. Defrost on the counter when you're ready to use it.