Whole Wheat Banana Bread
The smell of ripening bananas always reminds me of my maternal grandfather, who swore his longevity was due to a steady diet of overripe bananas, watermelon and chicken fat. Who am I to argue? He lived to be 97-ish. Probably because of my grandpa, I don’t really like the smell of ripe bananas and I tend to eat mine with a tinge of green, no hint of brown. I don’t really eat watermelon either.
But, we had some overripe bananas lying around and I didn’t want to throw them out. Plus, I finally have loaf pans here in Chicago–perfect time for banana bread! I used this recipe from epicurious (which I have been using for years) with some modifications:
- Whole wheat flour instead of white flour…results in the denser texture you expect from switching to whole wheat
- Instead of 1 cup of sugar, I used a 1/2 cup of white sugar and 1/4 cup of brown sugar
- I didn’t have chocolate chips but did have some dark chocolate with ancho & chipotle chiles and cinnamon from Trader Joe’s. I chopped four triangles and stirred them in…nowhere close to 3/4 cup but just enough to add some sweetness (and spicy, too!). I’ve never had spicy banana bread before so it is slightly weird but still tastes good.
- Skipped the nuts
Finally, some before and after shots: