The Pioneer Woman Tasty Kitchen
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Honey Whole Wheat Chocolate Chip Banana Bread

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Level: Easy

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Description

A better-for-you banana bread made with whole wheat flour, honey and Greek yogurt to keep it moist. Kid and adult approved.

Ingredients

  • 1-½ cup Whole Wheat Pastry Flour
  • ¼ teaspoons Baking Powder
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 cup Mashed Ripe Banana (for 1 Cup You'll Need About 2-3 Bananas)
  • ⅓ cups Honey
  • ⅓ cups Plain Nonfat Greek Yogurt
  • 1 Tablespoon Olive Oil
  • 2-½ Tablespoons Unsweetened Vanilla Almond Milk
  • 1-½ teaspoon Vanilla Extract
  • 1  Egg
  • 1  Egg White
  • ⅔ cups Chocolate Chips

Preparation

Preheat oven to 325 F. Grease an 8×4 or 9×5 loaf pan with cooking spray. Set aside.

In a large bowl, whisk together flour, baking powder, baking soda and salt; set aside.

In a large mixing bowl, combine mashed banana, honey, Greek yogurt, olive oil, almond milk and vanilla and beat on low until smooth in consistency. Add in the egg and egg white and beat again until well combined, about 1 minute. Add the banana mixture to the flour mixture and mix until moist. It’s important to not over mix! Next gently fold the chocolate chips into the batter.

Spoon all of the batter into the greased loaf pan. Bake at 325 F for 45-60 minutes or until a tester inserted into middle of the bread comes out clean. The length of time will vary based on which loaf pan you use, so I suggest checking the bread at 45 minutes. Also, don’t fear the golden crust! The bread may look done on the outside, but the inside is what’s important. You don’t want a gooey bread.

Once a tester inserted into the center of the loaf comes out clean, remove pan from oven. Cool bread for 10 minutes in the pan set on a wire rack. Then remove bread from pan gently and cool completely on wire rack. Cut into 12 slices and enjoy!

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