This whole wheat chocolate poppy seed banana bread is nutritiously filling, subtly sweet, nutty, dark, and moist. Serve warm or cold with a thin spread of cream cheese or jam. It’s easy to whip up with minimal effort.
Phew! It’s beginning to look like my home again. We’ve had one Reno after another, and it has been so chaotic following my schedule. I can hardly get anything done. School is out, which means more curricular activities for my son, plus his birthday is coming up in a few weeks, and I am yet to start planning.
I firmly believe I am biting off more than I can chew, considering I plan on baking the birthday cakes, you heard me right! I intend to make at least two three-layered cakes and two dozens cupcakes, plus finger foods and a mocktail and… okay! I’ve lost it. I will keep you posted on whether I manage to pull it off!
So, the other day, I was in the mood to turn on the oven despite the heat. My sweet tooth was in full effect. I wasn’t going to yield to my cravings every time that sweet tooth comes calling! Considering how much ice cream I demolished the night before (and the night before that, but come on that pineapple coconut häagen-dazs is undeniably moreish).
I was trying to resist the sugar hankering. However, I could not ignore those sweet bananas in the kitchen going decidedly mushy, calling me to make a loaf of irresistible banana bread. I’ve been contemplating using whole wheat to make banana bread for a while now; today felt like the right time to attempt it.
Quick question, is there anything better than chocolate? No, really.
Well, allow me to introduce you to my new found love! Whole wheat chocolate poppy seed banana bread. One heck of a long title, I know, but a bite of this loaf will melt away any irritation or distress you might be experiencing at the moment. My family and friends swear by this wholewheat chocolate banana bread recipe, and my son thinks it’s chocolate cake, don’t tell him.
Generally speaking, this recipe is so quick to whip up, you’ll find yourself reaching for it every time. No complicated tools needed, I mean its banana bread, just a little fancy (•_•). You can devour it in a day or freeze the rest for later; by then, I would probably be baking my fifth loaf, Hey! Don’t judge me! It’s addictive! Try it and see for yourself.
Can I Use Other Vegetables for the Wholewheat Chocolate Banana Bread?
This bread is versatile. You can use zucchini, plantains, blueberry, pumpkin, beets, carrots, broccoli, and a host of other vegetables.
Bear in mind that whole wheat absorbs moisture, so if you don’t want a dry and hard loaf, use the exact measurements the recipe calls for or be a little generous with the yogurt or sour cream, if making it dairy-free, use more applesauce. Also, don’t forget to squeeze out any excess water from any of the vegetables mentioned above that has higher water content, failure to do this will yield a dense loaf.
Can I Make this Loaf in Muffin Tins?
Yes, you can. I usually use one 9″ x 5″ non-stick loaf pan to make my bread or four mini loaf pans. To cut down the time for this recipe, you can use two loaf pans or muffin tins. For the muffin tins, it should take approximately 15-20 minutes to cook in a 350°F oven and about 30 minutes for mini loaf pans. To be safe, always test for even baking by inserting a skewer in the center of the pan; if it comes out clean, it’s baked, if wet, allow more time and check at intervals with the same method.
There you have it! Nutritious whole wheat chocolate poppy seed banana bread. If you love banana bread, I guarantee you’ll be obsessed with this nutty plantain bread here!
Do you have a favorite fruit or vegetable you add when baking to make it healthy or healthy-ish? Please share in the comment section below.
Please tag us on Instagram or Facebook if you tried it. I’ll love to see how it turned out. Don’t forget to Pin it for later! Bon appetit!
WHOLE WHEAT CHOCOLATE POPPYSEED BANANA BREAD
- 2 1/2 cups whole wheat flour
- ½ teaspoon salt
- 2 tsp baking soda
- 1 teaspoon allspice (optional)
- ½ cup unsweetened dark cocoa powder
- 2 tablespoons poppy seeds+ more for topping
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¾ cup canola oil
- 4 overripe bananas
- ¼ cup milk (water is fine, too)
- ¼ cup sour cream (yogurt or applesauce works fine)
- 1 tablespoon pure vanilla extract
- 1 cup walnut, chopped
- Preheat the oven to 350ºF. Lightly grease and line the bottom of one loaf pan (9″x5″) with parchment paper.
- Sift together the flour, salt, baking soda, allspice, and cocoa powder into a bowl. Stir in the poppyseeds.
- Mash the bananas using a masher or fork and set aside.
- Mix the sugar, oil, and eggs in a separate bowl. Stir in the mashed bananas, milk, sour cream, and vanilla extract into the egg mixture. Mix until well combined. Gradually stir the sifted flour mixture into the egg mixture until well combined. Add the walnuts and fold in to combine.
- Spoon the mixture into the prepared pan, sprinkle some poppy seeds and nuts on top (optional), level the top, and bake for 60-80minutes until risen and completely cooked. (To check if the bread is cooked through, insert a skewer in the middle of the bread and pull it out immediately. If the skewer comes out clean, the bread is done
- if not, place it back in the oven for 10 minutes and test again.)
- Remove the bread from the loaf tin and allow it to cool completely on a wire rack. Remove the parchment paper once cooled. Serve or refrigerate
- **This bread freezes well, and can last up to 4 days in the refrigerator.