White or Dark Chocolate Banana Berry Bread
Adapted from Cooking Light
I couldn’t even begin to tell you how many times I’ve made this recipe … in how many different permutations. I’ve made chocolate chip banana bread a million times … and no matter how good it is and how much my daughter keeps telling me to just make chocolate chip banana bread, I begin to get bored with the same old same old. I start adding in other ingredients. Double Chocolate Pecan. Mango coconut. Double dark chocolate hazelnut. Berries have come into play before (blueberries are heaven in banana bread), but somehow I never tried mulberries in banana bread.
Until this year. I’ve got SO many mulberries this year: big, juicy, sweet, dark purple mulberries. And (as if to make up for our cold, snowy, spring) lately it’s been hot, so the bananas are fading fast. I found myself faced with 12 over-ripe bananas and well over 5 gallons of mulberries and we were headed up to my parent’s house where everyone loves my banana bread … soooo … I started baking … I made a triple batch of banana bread: one batch with just chocolate chips, one batch with chocolate chips, walnuts, and mulberries, and for the last loaf (my favorite, the only one I photographed), I chocolatized the batter by adding some cocoa and then I tossed in a mix of dark chocolate, semi-sweet chocolate and white chocolate chips, with walnuts and loads of berries.
Then we came home and I was faced with still 3 more bananas. Yes, I could have frozen them, but they looked really pathetic and limp. My son said they weren’t good for anything; I should just throw them away. I think just because he said that, the rebellious soul in me decided they were perfectly good and should be put to good use. So I mixed up yet a fourth loaf of banana berry bread: this time it was white chocolate chip banana bread with mulberries and walnuts and took it to work with me the next day and everyone told me it was SO good … (and yeah, I agree).
You can substitute in other berries for the mulberries. Blackberries I suppose would be the closest relatives, but blueberries or raspberries would be an interesting twist. Strawberries work great too.
- 3 very ripe bananas, mashed (about 1 cup)
- 1/2 cup sugar
- 1/2 cup plain low-fat or non-fat yogurt
- 1/4 cup canola oil
- 2 teaspoons vanilla
- 1 egg
- 3/4 cup all-purpose flour
- 3/4 cup white whole-wheat flour
- 1/4 cup flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 - 1/2 cup cocoa powder (optional--use more for a darker chocolate bread)
- 1/2 cup good quality white, semi-sweet or dark chocolate chips (or a mix of the 3)
- 1 1/2 cups berries (I used mulberries)
- 1/2 cup chopped toasted walnuts (optional)
- For the top: 1 - 2 Tablespoons raw (turbinado) sugar
- Preheat the oven to 325° F. Spray a 9x5 inch bread pan with cooking spray.
- In a large mixing bowl, mash the bananas, then mix in the sugar, yogurt, oil, vanilla and egg and stir well until fully mixed.
- Add the flours, flaxmeal, baking powder, baking soda, salt and cocoa (if using). Stir just until everything is fully mixed and there are no clumps of flour in the batter.
- Fold in the chocolate chips, berries and nuts (whichever of the three you wish to include), then pour the batter into the prepared pan. Sprinkle with raw sugar and bake for 1 hour 15 minutes or until a wooden pick or knife inserted in the center comes out clean. Let rest for a few minutes before eating.
Adapted from Cooking Light
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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