I’ve been feeling guilty lately for all the baking I’ve been doing since I still want to lose more weight. My baking ban was lifted by Tim when I reached my first goal of 15 pounds, but I don’t want to lose my momentum and end up gaining any of it back after working to lose it all simply by going back to eating things I shouldn’t.
However, in the back of my brain I’ve been justifying my actions by reminding myself that when comparing a packaged toaster pastry to a slice of homemade banana bread, the homemade bread is still much healthier. Not the “healthiest” – just “healthier.” 🙂 It’s all about baby steps, baby steps…
Banana breads are great to bake up one day and place in the freezer for future breakfasts when you are short on time. This is a wonderful way of helping you curb that desire to pop upon those pre-packaged bad boys you have hidden inside your pantry or to run through a drive-thru.
Another reason banana bread is so practical for our family is – well let’s face it – much cheaper. Have you noticed the spike in fresh banana prices lately? In just the past two weeks bananas went from $0.52/lb. to $0.79/lb. We all dearly love fresh bananas but not at THAT price. Gulp! Instead, I’ve been curbing the family’s banana cravings by purchasing the $0.39/lb. over-ripe ones found in the discounted produce section at the store. You know, the ones that are already really brown and mushy? Not so great for eating as is but WONDERFUL to use in baking. You can even freeze these bananas whole. Just remove the peels, wrap tightly in plastic wrap, place in a freezer zipper bag and place inside your freezer until you need them. So the next time you see a bunch of discounted, brown bananas SNATCH THOSE BABIES UP!!! Your family and wallet will thank you later. 🙂
So enough rambling… Here is the recipe for a great chocolate banana bread that tastes sooooo yummy whether you are eating it fresh or after pulling from your freezer and thawing. You can find the original recipe plus a Youtube video over at JoyofBaking.com.
- 1 3/4 C. flour
- 1/4 C. unsweetened cocoa powder
- 1 C. sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 C. chocolate chips
- 2 large eggs, lightly beaten
- 1/2 C. unsalted butter, melted and cooled
- 3 ripe bananas, mashed well
- 1 tsp. vanilla
In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter and vanilla. With a rubber spatula or spoon, lightly fold the wet ingredients into the dry ingredients until just combined and batter is thick and chunky.
Fold in the chocolate chips.
Spray and flour one 9x5x3 inch loaf pan and fill with batter. Place pan inside a preheated oven at 350 degrees for 55-65 minutes (or until a toothpick inserted in the center comes out clean),
Place on a wire rack to cool and then remove the bread from the pan. Serve warm or let cool, wrap tightly in plastic wrap and place in a freezer zipper bag and place inside the freezer to be used at a later time.