WHOLE WHEAT CHOCOLATE POPPYSEED BANANA BREAD
This delicious bread is nutritiously filling, subtly sweet,nutty, dark and moist. Serve warm or cold with a thin spread of cream cheese or jam.
Calories:
Ingredients
- 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
Instructions
- 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.