You know how some people bite their nails or grind their teeth when they’re nervous or uncomfortable or stressed? Well I nervous eat. If possible, alone in my bedroom with the door shut. Nervous or stressed eating is not pretty. Big test tomorrow that I haven’t really studied for? Yep, I’m eating an entire bag of chips. Awkward moment when the only 2 friends you’re hanging out with start arguing loudly and one of them starts crying and you don’t know what to do? Yep, I’m quietly picking every single grape off of the bunch. Just witnessed your only housemate walk into the bathroom to have a long shower with his girlfriend and noticed that the water has not been running for the past 10 minutes? Yikes. Not okay. I’m stuffing my mouth full with this honey chocolate chip banana bread right now.
The good news is that I rarely feel nervous or stressed enough to eat everything in sight. I like to think I’m pretty laid back and happy anyways. But right now, I’m glad that this banana bread is somewhat healthy, with greek yogurt to keep things moist and the use of honey instead of plain sugar. So it’s not so bad after all that I may have just eaten a few slices..
Honey Whole Wheat Chocolate Chip Banana Bread
1 1/2 cups pastry flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 heaping cup mashed ripe banana (about 2-3 bananas)
1/3 cup honey
1/3 cup nonfat plain greek yogurt or sour cream
1 tbsp olive oil
1 1/2 tsp vanilla
2 1/2 tbsp milk (I used 1%)
1 egg white
2/3 cup chocolate chips
Preheat oven to 325 degrees F. Grease a 8×4 or 9×5 loaf pan with cooking spray.
In a large bowl, whisk together flour, baking powder,baking soda, and salt; set aside. In a large mixing bowl, combine mashed banana, honey, greek yogurt or sour cream, olive oil, milk and vanilla and beat on low until smooth in consistency. Add in the egg and egg white and beat again until well combined, about 1 minute. Add the banana mixture to the flour mixture and combine until moist — It’s important to not over mix!
Next gently fold the chocolate chips into the batter. Spoon all of the batter into the greased loaf pan.
Bake at 325 degrees for 45-60 minutes or until a tester inserted into middle of the bread comes out clean. The length of time will vary based on which loaf pan you use, so I suggest checking the bread at 45 minutes. Once a tester inserted into the bread comes out clean, cool for 10 minutes in pan on wire rack, then remove from pan gently and cool completely on wire rack. Cut into thick slices and enjoy!
slightly adapted from Ambitious Kitchen