Christopher is a busy guy. He’s not really a morning person (unlike me), and he’s not really an eat-breakfast-within-30-minutes-of-getting-up person (unlike me). So I like to have an assortment of healthy breakfast baked good on hand (in the freezer) for him to grab and eat after he gets to work.
Quick breads, like my chocolate zucchini bread or my mom’s chocolate chip banana bread, are perfect for just such a need.
I remember eating a lot of this delicious banana bread as a kid…and I can’t tell you how fun it was to use and modify a family recipe to feed my husband (and provide content for this little blog).
Here’s the recipe (only slightly adapted from my mom):
1 1/4 cup all-purpose flour
1 1/4 cup whole-wheat flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
3 tablespoons vegetable oil
1/3 cup milk
1 1/4 cups mashed bananas (about 2 to 3 very ripe medium bananas)
1/2 cup chopped walnuts
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees. Spray 9-by-5-inch loaf pan with cooking spray.
In medium-sized bowl, mix dry ingredients; set aside.
In large bowl, mix wet ingredients.
Gradually add dry ingredients to wet ingredients.
Mix by hand or with a hand mixer until batter comes together.
Fold in walnuts and chocolate chips until incorporated.
Pour batter into prepared loaf pan and bake for 65 to 70 minutes, or until a toothpick inserted into center comes out clean.
Remove bread from oven and let cool a bit in pan. Remove bread from pan, turn out onto cooling rack and let cool a while longer.
This bread was moist from the bananas (mine were overripe, then frozen, then thawed), but dense and chewy from the whole-wheat flour. It makes a great grab-and-go breakfast, especially paired with a piece of fruit or yogurt.