Three brown bananas are sitting on the counter … not actually a joke, just the most common way my baking adventures begin. Although if you have a punchline to that beginning, by all means provide it in the comments.
This recipe, however, is no joke. It is an easy-to-toss-together and delicious bread that never fails me. I literally threw this together during a commercial break (one of the few benefits of commercial breaks).
I love having a nourishing baked good at the start of the week to get me through, but this is a delicious choice for anytime.
Whole-Wheat Maple Banana Bread
Recipe adapted from Cookie + Kate
Ingredients:
- ⅓ cup extra-virgin olive oil
- ½ cup maple syrup
- 2 eggs
- 1 cup mashed ripe bananas (I used 3 large bananas)
- ¼ cup milk of choice
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ¾ cups whole-wheat flour
- Chocolate chips (honestly didn’t keep track of how much… oops)
Method:
Preheat oven to 350 degrees. Line a loaf tin with parchment paper. Mash up bananas in a bowl and then add remaining wet ingredients – olive oil, maple syrup, eggs, milk, and vanilla. In a separate bowl combine dry ingredients – flour, cinnamon, salt, and baking soda. Pour dry ingredients into the wet ingredients and stir together with a spatula. When almost combined, add in chocolate chips to taste and fold to blend.
Bake for about 50 minutes, or until a tester comes out dry (although it’s always tough when chocolate chips are involved to get in the way!).
