Today I claim another victory in the war against the over ripe banana!

I love a good banana but once that skin starts to get those manky brown flecks on it . . . total deal breaker.

Just can’t do it.

And it doesn’t even seem to matter how many (or few) bananas I buy. We just can’t eat them fast enough. How sad to have to suffer through all those dellcious smoothies and hundreds of other banana bread type recipes. It’s a tough job I know but someones got to do it.

I know I have claimed all previous recipes to be my “hands down, all time favourite” which was totally true at the time, promise . . . but this my friend takes the cake (bread/loaf?!)

Oh I love the way banana bread gets all gnarly looking on top. Seriously the best, deliciously ugly right?!

Using brown sugar keeps this lost super moist (←sorry) and gives it a hint of caramel which is seriously divine while at the same time managing to not be overly sweet. Slightly sweet banana bread with a hint or caramel, a hum of cinnamon and packed with dark chocolate chips. Oh. My. Deliciousness!

I chose to go with wholewheat flour because I just adore the incredible texture it adds but if you don’t care for it or don’t have any we can no longer be friends just use regular plain flour, no problem.

Antioxidants from dark chocolate chips, bananas and wholewheat flour means its totally healthy and perfectly acceptable to eat for breakfast. Right?

So go make this bread already. It’s insanely delicious and I know you have some manky old over ripe bananas just sitting and waiting, begging to be made into a seriously addicting, delicious loaf to be devoured in mere minutes. You know you want to

Brown Sugar Choc Chip Wholewheat Banana Bread
Makes one delicious loaf, 12-16 glorious slices

Ingredients –

1/4 cup greek yoghurt (I use chobani 0% plain greek yoghurt)

2 Tablespoons of milk

1-2 over ripe bananas, mashed.

1/3 cup brown sugar

1 egg

1 tsp vanilla extract

3/4 cup wholewheat flour (or regular plain flour)

1/2 teaspoon ground cinnamon

2 teaspoon baking powder

1 teaspoon baking soda

1/4 tsp salt flakes

2 Tablespoons of chocolate chips

Method –

1 – Preheat oven to 175’C (350’F) and prepare your loaf pan (grease and flour or line with parchment/baking paper) then set aside.

2 – In a large bowl place yoghurt, banana, egg and vanilla and stir to combine.

3 – Sift in the brown sugar and stir until well combine.

4 – Sift the flour, baking powder, baking soda, cinnamon and salt over your yoghurt/banana/egg mix and stir until just combined. (if mixture is overly thick add in the 2 extra tablespoons of milk)

5 – Add in choc chips, give a stir or two to fold them into the banana batter but be careful not to over mix. Remember they will stir themselves through a little more while your pouring the batter into the loaf pan.

6 – Pour batter into the prepared loaf pan and bake for approx 40 mins, or until top is golden and springs back when lightly pressed. A toothpick should have just a few crumbs attached when inserted into the centre

7 – Allow your banana bread to cool in the pan for 10 mins then remove transfer to a wire rack to cool completely.

8 – Slice and serve

Enjoy xo

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Question of the day –

How do you use up your manky over ripe bananas?
If you have a recipe feel free to leave it in the comments below, I’d love to check it out.

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