An extra moist banana bread recipe made with whole wheat flour and lots of chocolate chips. Our banana bread has an amazing flavor that combines the sweetness of overripe bananas with the pure, sweet flavor of almond extract that bakes into the perfect dessert or after-school snack.
Preheat the oven and prepare your pan. Preheat oven to 400°F. Spray a bread pan with non-stick cooking spray. Set aside.
Blend the wet ingredients. In a medium-sized bowl, combine the wet ingredients including sugar, eggs, oil, and almond extract. Stir in the mashed banana.
Combine dry ingredients. In a large bowl, combine the dry ingredients including flour, salt, and baking soda.
Blend the wet and dry ingredients. Pour the dry ingredients into the wet ingredients stirring just until the ingredients start to blend.
Blend in the chocolate chips. Add the chocolate chips and stir until just blended. Do not over-stir. Pour the batter into the pan. Top with additional chocolate chips if desired.
Bake for 8 minutes then lower heat. Bake for 8 minutes at 400°F, then turn the heat down to 350°F. Continue baking for 30-40 minutes or until a knife inserted into the center comes out clean.
walnuts, pecans, dried cherries and shredded coconut
store in the fridge for up to 5 days or in the freezer for up to 3 months
Turn the loaf into muffins by pouring the batter into a muffin tin. Then, bake at 400°F for 8 minutes, turning down to 350°F and baking for an additional 7 minutes or until a toothpick inserted into the center of the muffins comes out clean.