If I could live off one quick bread for the rest of my life it would be banana bread. My mom used to whip up batch after batch during the winter months, filling the house with the comforting scent of cinnamon and butter. She didn’t stick to one recipe but instead tried several in a pursuit of perfection. In my opinion, all banana bread is created equal. It’s like pizza, even when it’s bad, it’s still good.
For this Chocolate Chip Banana Bread, I tried to make things a tad healthier by using coconut sugar, Greek yogurt, and MCT oil. Yet it’s still incredibly light with a pocketed crumb.
MCT or medium chain fatty acids are digested easily and sent straight to the liver to be burned as fuel. They help you have more energy, experience better digestion, balance hormone levels and improve your mood. MCT oil is also completely tasteless so it won’t overpower the other flavors of the banana bread.
You will love this Chocolate Chip Banana Bread! I made it last night and half the loaf is already gone. Since it is made with wholesome ingredients, you won’t feel bad enjoying a slice or two with ghee or salted butter alongside a cup of tea. Enjoy!
Greek Yogurt Chocolate Chip Banana Bread
Made with wholesome ingredients, this Chocolate Chip Banana Bread is a delicious treat alongside a cup of tea.
2 cups white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut sugar
2 overripe banana's, mashed
1/4 cup Greek yogurt
1/4 cup MCT oil
1 cup chocolate chips
Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine the dry ingredients and whisk well. In a separate smaller bowl, mix together mashed banana, 2 eggs, Greek yogurt and MCT oil.
Add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the chocolate chips. Scrape the batter into the prepared loaf pan. Bake for 50 minutes or until a toothpick in the center comes out clean. Let cool and then serve.