About Me

I grew up in the Blue Ridge Mountains of Virginia where I also attended college and met the love of my life. I lived in NYC for five years with my husband and Westie, Mack Brown before recently moving all the way across the country to Los Angeles. I'm an amateur chef, total foodie, lover of Westies, sports fanatic and self-proclaimed book worm. You'll find a little bit of all these things I love on this blog. And...most importantly, I'm a new mom to the most precious baby boy, Austn Robert, born this past October.

Amanda

Amanda

Brad

Brad

Austin Robert

Austin Robert

Mack Brown

Mack Brown

Monday, July 18, 2011

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!

1 comment:

  1. Amanda, thank you so much for this magnificent recipe. This will be great for me to make for my children as a more healthy option. I enjoy following your blog, keep up the pho-tastic work!

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