Whole Wheat Chocolate Chunk Banana Bread is based on a recipe by Gale Gand
Keyword Banana Bread, Whole Wheat Chocolate Chunk
Prep Time 10minutes
Cook Time 1hour10minutes
Total Time 1hour20minutes
Author Cookie Madness
2sticksunsalted butter, melted and cooled(230 grams)
1/2cuptightly packed dark brown sugar(110 grams)
2large eggs(115 grams)
3very ripe bananas(mashed)
1/2cupsour cream(114 grams)
2cupswhole wheat flour(250 gram), stir and aerate well if using volume measure
1 1/2teaspoonsbaking soda
1/2teaspoonsaltomit if using salted butter
1/2cupto 3/4 cup chopped and toasted walnuts
2/3cupgood chocolate cut into chunksor use more if desired
Preheat the oven to 325 degrees F. Grease and flour a loaf pan (around 9x5, but a little over if possible) and line with a strip of parchment. Dust with flour. Alternatively, you can use two 8x4 inch loaf pans.
With an electric mixer, beat the butter and sugar until well mixed. Add honey and beat well. Add eggs and bananas and beat until blended, then stir in sour cream and vanilla.
In a separate bowl, whisk the flour, baking soda and salt together for about 15 seconds.
Add the flour mixture to the banana mixture and stir until fully blended, then stir in nuts and chocolate chunks. Pour into pan.
Bake until firm on top and toothpick inserted comes out with moist crumbs or internal temperature is between 205 and 210 -- about 70 minutes (cover loosely with foil after 40).
Let cool in pan set on a rack for 30 minutes, then remove from pan and let cool completely.
For a half batch, an 8x4 inch loaf pan works perfectly. Whatever pan you use should be fine so long as you leave about 3/4 to 1 inch room for the bread to climb.