Chocolate Chip Banana Loaffins

23 Apr

chocolate chip banana bread

Ok, so you know when you’re cruising around Sam’s Club during the holidays and you have baking on the brain and the idea of buying a 25 lb. bag of chocolate chips seems brilliant?  And you know when April rolls around and you still have 24 of the 25 lbs. of chocolate chips sitting in your cupboard threatening to start developing that weird white crud on them?  Yes? No?  Perhaps, it’s just me.

My first attempt at using up the chocolate chips was a recipe for whole wheat chocolate chip cookies.  I tortured the whole family with the delicious smell of freshly baked cookies only to find out that chocolate chip cookies are only yummy if no attempts are made to stop them from being really, really ridiculously bad for  you.  My husband relentlessly bitched and complained about how awful they were.  I choked a couple down just to prove him wrong but later in a show of mock self pity I finally admitted to the crimes I committed against nature by using whole wheat flour in a chocolate chip cookie recipe.  Seriously, it was gross.

But then, I came across a whole wheat chocolate chip muffin recipe on the King Arthur Flour website.   I had a squishy banana hanging around so I decided to add it to the mix and do a loaf instead of muffins.  It turned out tasty as all get out.    That guy I live with didn’t even see fit to lecture me on the fact that baked goods just taste better when you use white flour. 

Whole Wheat Chocolate Chip Banana Loaf

Adapted slightly from


1/2 cup butter

1 cup granulated sugar

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. cinnamon

1 tsp. vanilla extract

2 large eggs

1/2 cup milk

1-2 mashed very ripe bananas (I used one large banana and I liked that the flavor was not overpowering in the loaf)

2 cups White Whole Wheat Flour

2 cups chocolate chips taken from the giant bag in your cupboard (I only used about a cup – it was plenty)


Preheat oven to 350 degrees.  Grease 9×5 loaf pan or standard muffin tin.

1) Beat together butter, sugar, baking powder, salt, cinnamon, and vanilla until fluffy

2) Beat in eggs, then stir in milk and mashed banana.

3) Gently mix in flour, then chocolate chips

4) Spoon into muffin cups (will be full) or loaf pan.

5) Bake approximately 30 minutes for muffins and 60 minutes for loaf.

About a week later, I decided to try it in muffin form.  This time, I was out of eggs and decided to use spelt flour (I liked the white whole wheat better but it was still good).  I just substituted spelt for the white whole wheat.  Due to my brief and ill-fated stint as a vegan, I was well prepared for the no egg crisis.  I just substituted 2 Tbs. flax seed meal mixed with 6 Tbs. water for the eggs.  You can probably also use Ener-G egg replacer.  If you want to go full vegan, use Earth Balance in place of the butter.

chocolate chip banana muffin

Woodstock and the feathery muffin. Don't worry, nobody ate that particular muffin.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: