You are formally invited to the introduction of this banana bread creation. This loaf of delectability is sweetened naturally using a local orange blossom honey. With enhanced scents and flavors from the honey, this bread will leave your home smelling marvelous and leave your roommates with curiosity on how to acquire a piece.
I decided on a mild addition of coconut oil that provides a healthy fat and moistness, while being able to avoid the “1 cup of butter or oil” that most recipes call for. All whole wheat flour OR NOTHING baby. Yeah, this doesn’t even have an overpowering wheaty-bread taste, but it has the perfect balance of health.
I’ve come to learn that yogurt (in place of sour cream etc.) really delivers moistness in these breads. Greek yogurt by far is a love of mine and has yet to prove me wrong.
I originally wanted to base this bread more on the peanut-buttery side, but I found 1/2 cup added only a hint of peanut butter flavor. Delicious nonetheless, for a stronger peanut butter taste add at least 3/4 cup, I’d say. The chocolate chips did prevail! (As usual.) I only used a half cup and found it provided the most awesome balance of sweet to healthy. Next time will definitely add some toasted walnuts…
It was hard for me to write this post and not want another slice left in the fridge. So on that note, I went to the fridge. Ate a slice, ate another slice, ate another slice, until…It was all gone. Yep, I just finished the entire banana bread. Now keep in mind that Cody took home about 1/4 of this loaf earlier..so whatever. It’s just SO GOOD. I must make more immediately…To the kitchen!
Makes one large 8×4 inch loaf plus 1/2 mini loaf or one or possibly two muffins, perfect for snacking/waiting for the rest to be cooked. =D
1 1/2 cups 100% whole wheat flour
2 very large very ripe bananas, the larger the better
1/4 cup coconut oil
6 oz (one container) 0% plain greek yogurt (I used Chobani)
1/2 cup orange blossom honey (regular honey works too)
1/2 cup all-natural peanut butter
1 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 cup chocolate chips (I used Ghirardelli 70% semi-sweet)
Preheat the oven to 350 F.
Mix the dry ingredients in a large bowl. Then mix in the wet ingredients. Yes, I was lazy sorry, but it works nonetheless.
Spray the loaf pans with non-stick cooking spray and then bake in the oven for about an hour or so until a toothpick comes out clean. Take the mini loaf out at around 35 minutes. (Tops should be fairly browned)
Let sit for a few minutes and then transfer to a cooling rack until bread is slightly warm and perfect to cut. Slice and share the happiness.
I snatched this Florida honey, natural peanut butter, and a few other ingredients from a local farmer’s market that I discovered recently. It sells local and organic meats, seafood, dairy, and produce. Such great deals and selections, way better than corporate supermarkets by far.
*You most certainly can make this vegan by substituting honey for any sweetener of your choice, non-dairy milk or yogurt instead of greek yogurt, as well as using flax eggs in place of eggs.
Update: Added 1/2 cup pecans, 3/4 cup peanut butter, and a pecan-orange chocolate-coconut oil-topping for pure deliciousness. Magnifique!