Whole Wheat Banana Chocolate Chip Bread

One of my favorite treats to get alongside my coffee when I go to Starbucks is the Reduced-Fat Banana Chocolate Chip Coffee Cake.  (If you've never tried it, you're truly missing out and you should make a Starbucks run immediately.)

I had some leftover bananas the other day that were starting to turn brown, so I decided to try and re-create my own, healthier, but just-as-tasty version.  I found a recipe at Obsessed With Baking that combined both unbleaced,  all-purpose flour and wheat flour.  I decided to use this recipe with some slight modifications of my own.  The finished product (if I do say so myself) was a delicious success.

Click here for the original recipe.  Below is my version.

I began by creaming 1 stick of unsalted, room temperature butter with 3/4 c. of sugar in the mixer and then adding 2 large eggs.  

Before adding the flour I sifted together 1 c. of unbleached, all-purpose flour, 1 tbsp. of baking soda, 1/2 tsp. of salt, 1 tsp. of cinnamon and 1/2 tsp. of nutmeg.  I then stirred in 1 c. of whole wheat flour.

Next, I peeled and mashed three ripe bananas in a separate bowl and stirred in 1 tsp. of vanilla.

Finally, I was ready to begin adding everything else to the mixer.  I added the flour mixture first and then the bananas.  

I, then, turned off the mixture and mixed 1 c. of semi-sweet chocolate chips in by hand.

I poured the batter in a loaf pan and placed it in the oven at 350 degrees for 55 minutes. 

And, out came the perfect compliment to my morning cup of coffee!