A couple weekends ago, The Boy and I were grocery shopping and picked up a Fiber One banana-nut muffin mix. Banana nut muffins that are semi-healthy? Okay, we’ll try them! We came home, made the mix (also mashing in two extra bananas and 1/2 cup of chocolate chips) and we had muffins for breakfast for the rest of the week.
Pretty good, and from what the box says, on the healthier side.
This morning, I was staring at 4 ripe bananas that have been sitting on my kitchen table all week. “Do something, anything!!!” I kept hearing them say. Fine fine, I’d do another rendition of the banana-nut-chocolate combination. But this time, I’ll make them from scratch and keep them in the semi-healthy spirit of the Fiber One version.
In my humble opinion, it’s a winning recipe (probably because of the unhealthy element: chocolate).
The Boy’s Reaction: He liked (at least enough to have 2 slices).
Chocolate Chip Banana Nut Bread
2-1/4 cup wheat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup ground flax seeds
1 teaspoon salt
1 avocado (use 1/2 cup of butter if you want the fat – no one will judge!)
2/3 cup sugar
4 large bananas, mashed (you can decrease the amount if you want)
1/2 cup walnut chunks
1/2 cup chocolate chips
Preheat 350 degree oven.
Whisk together the dry ingredients. Set aside. In another bowl, mash the avocado and mix with the sugar, egg and bananas. When blended, gradually add the dry mixture. Stir in walnuts & chocolate chips. Place butter in a non-stick or greased loaf pan. Bake for 55-65 minutes.
Mmmmm . . . (beware of after-effects if you opt to enjoy this with a morning cup of coffee).