Elliott's Banana Bread

by Maria on February 9, 2011

Elliott's Banana Bread.JPG

There are many great recipes for banana bread, but most are high in sugar and made with white flour, making them more suitable for the name "banana cake." Don't get me wrong, I am a big fan of banana cake, but I try to reserve it for special occasions.

If you are looking for more of an everyday recipe that you can eat in moderation without guilt, than this is it. Lower in sugar than traditional banana breads, and made with whole grain flour, this banana bread remains incredibly moist and sweet. It's adapted from a recipe in Nancy Clark's Sports Nutrition Guidebook. I first made this in college and it has been my go-to recipe for banana bread ever since. Along the way, a few modifications have been made, but the core ingredient remains the same: well-ripened bananas. The addition of bittersweet chocolate chips adds another flavor punch and is the favorite part of my son Elliott. Elliott loves this recipe and sometimes hides bananas so that we will have some left for making banana bread.


Makes: 1 loaf (12 slices)


3 large, well-ripened bananas

1 egg

2 tablespoons canola oil

1/3 cup low-fat milk

1 teaspoon pure vanilla extract

1/3 cup sugar

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 cups white whole wheat flour (or use half whole wheat and half white)

1/4 cup bittersweet baking chips


1. Prepare a 4 x 8 inch loaf pan with cooking spray. 

2. Position rack in middle of oven. Preheat oven to 350 degrees Fahrenheit.

3. Peel bananas and place in bowl. Mash well with a fork. 

4. Add everything except for the flour and chocolate chips to the mashed bananas. Beat well with electric mixer.

5. Slowly add the flour to the banana mixture, stirring just until combined.

6. Pour batter into loaf pan. Sprinkle chocolate chips on top of unbaked bread, pushing in slightly with spoon or finger tops.

7. Bake for 45 minutes, or until golden and a toothpick inserted in the middle comes out clean. Let cool for 5-10 minutes before removing from pan.



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