November 01, 2020 1 min read

I was going through some of my old recipe books, when I found this Canadian Living book, dated 1987. It's a gorgeous, large 9"x12" hardcover book filled with lots of great, classic recipes from the magazine. I found this loaf recipe that I used to use as my go to banana loaf but hadn't made it in a while. So.... thought I might try to do some substitutions to make it a smidge healthier. I subbed the coconut sugar (it's supposed to reduce sugar spikes and is less processed), coconut oil (supposed to be raise HDL cholesterol - the good kind), used 1/2 whole wheat instead of all white flour and used dark chocolate chips. My family devoured this loaf, not even noticing the changes in ingredients. I'm doing the happy dance with this recipe - just as good, maybe a bit healthier and no one even noticed - a winner of a recipe:)

Dark Chocolate Chip Banana Loaf

Combine and mix together
1 cup mashed ripe bananas (the riper the better)
1 c. coconut sugar
1/4 c. melted coconut oil
1/2 c. sour cream
2 large eggs

In a separate bowl, mix together
3/4 c. flour
3/4 c. whole wheat flour
1 tsp. b. powder
1 tsp. b. soda
1/2 tsp. salt

Add dry ingredients to wet, just mixing until combined.

Add in 1 c. dark chocolate chips.

Pour into a parchment lined (or greased) loaf pan.
Bake at 325 for about 1 hour (check after 50 minutes) time varies depending on the size and depth of your loaf pan.
Loaf is done when top springs back after lightly touching or a toothpick comes out clean.


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