Whole Wheat Dark Chocolate Chip Banana Bread

Everyone needs a great banana bread recipe in their book right? Well if you don’t have one already–this is an easy, delicious personal favorite! Refined sugar free, and loaded with dark chocolate–this recipe is one of my all time faves. And the recipe is oh-so-easy!

I don’t know why, but every single time we buy bananas there are always three or so stragglers that end up nearly in the compost bin by the end of the week. SO I’ve gotten very familiar with dear old banana bread. BB bread is such a staple–but I must say, the best banana bread I had was in Paris at this little café. They actually gently heat each piece in a small pan with butter to give it an added crust on all sides–YUM. So of course I adopted that technique into my banana bread arsenal.

I like using whole wheat flour for banana bread because it really balances out the sweet organic flavor from the bananas. However you can definitely substitute all purpose if you’d prefer.

Ingredients
1 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp sea salt
1/2 cup coconut oil, melted
1/2 cup maple syrup
2 eggs (or two flax eggs)
1 tbsp vanilla extract
1/2 cup greek yogurt, plain
3-4 ripe bananas, mashed
2 cups dark chocolate chips

Preheat your oven to 350. Grease a loaf tin with coconut oil and line with parchment paper.

In a stand mixer (or large bowl) combine all of the wet ingredients. Gently mix until combined.

In a medium bowl, combine all the dry ingredients, whisking together until completely integrated.

In small amounts, add the dry ingredients to the wet mixture–gently mixing until all is combined.

Add in the chocolate chips and mix until just combined.

Pour out mixture into the loaf pan and bake for 50-55 minutes or until a toothpick comes out clean. I prefer my banana bread slightly under baked as opposed to dry so I take mine out right around the 53 mark.

Enjoy!