Banana Bread: Taste-Two

Banana Bread (Healthier)

Hello there,

Sometimes a sequel can be as good as the original. It happens.

Based on my original recipe, Banana Bread with Pecans and Chocolate Chips, which is always, ALWAYS a mega hit whenever I make itBanana Bread: Taste Two, is a little healthier, heartier and it’s my preferred version at the moment.  It could have been called “Banana bread made with bag bottoms and leftovers” but that doesn’t have a ring to it at all 😉

How did this come about? Often, cooking experiments can go disastrously wrong but sometimes they go very, very right. Just make sure you’ve got a pen and paper on-hand to document what you did. I can’t tell you how many times, I hit it out of the park with a made-up recipe and I think to myself “Yeah, I’ll remember” and I never do.

So anyway, one day, I noticed that I had a couple of bananas that were just about right for baking and I dug out my tried and true banana bread recipe. Perusing my pantry I thought, Hmm, I have about a cup of this whole wheat flour left, so I’ll use it to get rid of it. I spot the almost-empty bag of quick oats. Why not throw in a handful, yeah… and some chia seeds too. Oh, but chia seeds thicken liquids and I added oats so I should add more moisture. Yes, a little oil. (I don’t actually know for sure if the added oil was necessary but it certainly didn’t hurt.) So, that was pretty much how this came to be and I LOVED IT!

The addition of the whole wheat four, quick oats and chia seeds gives this banana bread a beautiful texture, more robust. Not to mention the added nutrients and fibre. The dark chocolate chips gives it a sublimely rich chocolatey flavour and of course, is also an antioxidant.

I hope you enjoy it!

Banana Bread with Pecans and Chocolate Chips


1 cup of all purpose flour

1 cup of whole wheat flour (or spelt or oat flour if you have some on hand instead)

1/2 cup of quick oats (or a handful #rachelrayism 😉

1 tbsp of chia seeds, approximately (or a palmful #rachelrayism 😉

1+1/2 tsp of baking soda

1/2 tsp of salt

4 overripe bananas (Mash two of them with a fork, set aside)

1/2 cup of sugar

3/4 cup (1+1/2 sticks) of unsalted butter, melted and cooled

1/4 cup of canola or any other light vegetable oil

2 large eggs

1 tsp of vanilla extract

1/4 cup pecans (or walnuts), finely chopped

1/4 cup of dark chocolate chips (50%) (Add more if you like)


Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan or whatever type of pan you are using.

In a medium bowl, combine the flours, oats, chia, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. Set aside.

In a large bowl, whip the remaining bananas and sugar together with a hand held electric mixer, for a good 3 minutes; you want a light and fluffy banana cream.

Add the melted butter and oil, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts, chocolate chips and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes (see cooking times for other pan types) , until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; it’s typical.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread and serve with butter for a nice breakfast treat.


-Feel free to adjust the ratio of chocolate vs. nuts or to add more sugar. I reduced the amount to 3/4 cup of white sugar but the original recipe calls for 1 whole cup

You can use milk chocolate, semi-sweet or dark chocolate chips. All work great but I am partial to dark. It’s rich in flavour, more reminiscent of coffee and of course dark chocolate is healthier.

-If you want to use a bundt pan, baking time is about 40 to 45 minutes. Pop-overs take about 30 minutes.

Show me some love and send me your thoughts! 😀

Stephanie M xo

Anecdote: I was trying to google if there was a specific name for “bag bottoms”, you know, the tiny chip crumbs at the bottom of the bag. I found “shake” as a term but as I read on I realized its the name of left over weed or hash at the bottom of the bag. Uhh Nope! “Bag bottoms” it is! lol

2 Comments Add yours

  1. BiancaM says:

    This was HANDS-DOWN my favourite banana bread recipe so far! Thanks for sharing!


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