The Ultimate Whole Wheat Chocolate Chunk Banana Bread: Hearty, Moist & Delicious
Every now and then, a culinary inspiration strikes from the most delightful places. For us, that place is Cocoa & Company, a true gem among our favorite neighborhood shops. This charming establishment is a haven for chocolate lovers, boasting an impressive wall adorned with chocolate bars sourced from across the globe. Yet, beyond the vast array of cocoa delights, what truly captures our hearts—and our taste buds—are their exquisite coffee and an irresistible selection of pastries. It’s the kind of place where every visit feels like a treat, and where the aroma of freshly baked goods often sparks new ideas for home baking.
Crafting the Perfect Whole Wheat Chocolate Chunk Banana Bread at Home
Among the tempting array of pastries that almost always graces the display case at Cocoa & Company, one item stands out: Gale Gand’s banana bread. The sheer popularity and consistent presence of this bread speak volumes about its quality. For a long time, I admired it from afar, always intending to try a slice but never quite getting around to it. However, the allure proved too strong, and it finally inspired me to embark on a baking adventure to recreate a similar experience in my own kitchen. This endeavor wasn’t just about mimicking a recipe; it was about understanding the essence of what makes a truly great banana bread – especially one that incorporates the wholesome goodness of whole wheat flour, elevated by decadent chocolate chunks. My goal was to develop a recipe that was not only delicious but also offered a healthier twist without compromising on flavor or texture. This homemade version, infused with the richness of whole wheat and generous chunks of chocolate, aims to capture that same comforting, bakery-quality taste.
Embracing Smaller Size Loaves for Perfect Portions
During my recipe development, I experimented with baking this delightful bread twice. Each time, I opted to halve the original recipe and bake it in an 8×4 inch loaf pan. This decision proved to be a stroke of genius, as I absolutely fell in love with the petite size of the resulting loaves. There’s something undeniably charming and practical about a smaller loaf – it’s perfect for portion control, makes an ideal gift, and bakes a bit quicker. Even though the original recipe is designed for a full-sized loaf, I found myself preferring the smaller format and would likely continue to halve the recipe in the future. If you’re considering making a single, full-sized loaf, a standard 9×5 inch pan would be appropriate, but don’t hesitate to experiment with smaller pans. When adjusting to smaller pans, remember that baking times will vary. Keep a close eye on your bread, as smaller loaves typically require less time in the oven. The joy of these smaller loaves extends beyond just their size; they cool more evenly, making slicing a breeze and ensuring every piece is just as perfect as the last.
Achieving the Ideal Moisture Level and Hearty Texture
One of the most fascinating aspects I observed throughout the baking process involved the moisture level and texture of this whole wheat banana bread. Whole wheat flour is known for its hearty, often denser qualities, which can sometimes lead to a drier crumb in quick breads if not balanced correctly. However, even with the inherent sturdiness whole wheat flour lends, this particular loaf maintains a remarkable moistness, thanks to a careful blend of ingredients. The generous amounts of honey and butter play crucial roles, contributing not just sweetness but also essential moisture and a tender crumb. Furthermore, the inclusion of sour cream adds an extra layer of richness and tang, working wonders to keep the bread incredibly tender and flavorful. I wouldn’t describe this bread as “dry” in any negative sense; in fact, its excellent, sturdy crumb is one of its best features. This robust texture is precisely what allows it to gracefully hold a substantial amount of nuts and, crucially, those generous chocolate chunks, ensuring they remain suspended throughout the loaf rather than sinking to the bottom. Each slice emerges perfectly even and neat, a testament to its well-structured crumb. Another key takeaway was the undeniable superiority of chocolate chunks over chocolate chips. While chips work fine, the substantial size of chocolate chunks creates a more pronounced impact, both visually and in taste, delivering satisfying pockets of molten chocolate with every bite. The contrast between the wholesome whole wheat and the luxurious chocolate is simply divine.
A Make-Ahead Masterpiece That Improves with Time
And finally, one of the most remarkable qualities of this Whole Wheat Chocolate Chunk Banana Bread is how exceptionally well it keeps. In fact, like many quick breads and cakes, it actually improves on Day 2! This makes it an absolutely fantastic make-ahead treat, perfect for busy weeks or for preparing in advance for guests. Storing it in an airtight container at room temperature allows the flavors to meld and deepen, resulting in an even more complex and satisfying taste experience. The bananas’ sweetness becomes more integrated, and the chocolate notes mature beautifully. We haven’t even finished our current loaf, but I’m already eagerly anticipating the next time I get to bake it again. The possibilities for variations are endless, and I’m particularly keen on trying it with toasted hazelnuts next time, adding another layer of nutty aroma and crunch. This bread is not just a delightful snack or breakfast item; it’s a testament to how simple, wholesome ingredients can come together to create something truly special that stands the test of time, both on your counter and in your memory.
- Whole Wheat Chocolate Chunk Cookies
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Recipe for Whole Wheat Chocolate Chunk Banana Bread
Whole Wheat Chocolate Chunk Banana Bread
Cookie Madness
Pin Recipe
Ingredients
To create this incredibly moist and flavorful Whole Wheat Chocolate Chunk Banana Bread, you’ll need a selection of high-quality ingredients. Using ripe bananas is crucial for natural sweetness and moisture.
- 2 sticks unsalted butter, melted and cooled (230 grams)
- ½ cup tightly packed dark brown sugar (110 grams)
- ½ cup honey (150 grams)
- 2 large eggs (115 grams)
- 3 very ripe bananas (mashed)
- ½ cup sour cream (114 grams)
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour (250 gram), stir and aerate well if using volume measure
- 1 ½ teaspoons baking soda
- ½ teaspoon salt omit if using salted butter
- ½ cup to ¾ cup chopped and toasted walnuts
- ⅔ cup good chocolate cut into chunks or use more if desired
Instructions
Follow these simple steps to bake your perfect loaf of Whole Wheat Chocolate Chunk Banana Bread. Precision in preparation will ensure a delicious outcome!
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Begin by preheating your oven to 325 degrees F (160°C). This ensures the oven is at the correct temperature for even baking. Prepare your loaf pan(s) by greasing and flouring thoroughly, then line the bottom with a strip of parchment paper, allowing some overhang for easy removal. Dust lightly with additional flour. A 9×5 inch loaf pan is ideal for a full recipe, but two 8×4 inch loaf pans work perfectly if you prefer smaller loaves, as discussed earlier.
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In a large mixing bowl, using an electric mixer, cream together the melted and cooled butter with the dark brown sugar until the mixture is light and fluffy. This step incorporates air, contributing to a tender crumb. Next, add the honey and beat until well combined. Incorporate the large eggs one at a time, beating well after each addition. Finally, stir in the mashed very ripe bananas, sour cream, and vanilla extract until just blended. Avoid overmixing once the wet ingredients are combined.
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In a separate medium-sized bowl, whisk together the whole wheat flour, baking soda, and salt for about 15 seconds. This ensures that the leavening agents and salt are evenly distributed throughout the flour, which is crucial for uniform rising and flavor in your banana bread.
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Gently add the whisked dry flour mixture to the wet banana mixture. Stir carefully, using a spatula or spoon, until just fully blended. Be very careful not to overmix the batter, as this can lead to a tough loaf. Overmixing develops the gluten in the flour, making the bread dense. Once the flour streaks are almost gone, fold in the chopped and toasted walnuts and the good quality chocolate chunks. Pour the batter evenly into your prepared loaf pan(s).
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Bake in the preheated oven for approximately 70 minutes for a standard 9×5 inch loaf. The bread is done when the top is firm and golden brown, and a wooden toothpick inserted into the center comes out with moist crumbs attached (not wet batter). For precision, the internal temperature should register between 205 and 210 degrees F (96-99°C). If the top starts browning too quickly, loosely cover the loaf with aluminum foil after about 40 minutes of baking to prevent over-browning.
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Once baked, remove the pan from the oven and let the bread cool in the pan on a wire rack for at least 30 minutes. This allows the bread to set and prevents it from crumbling when removed. After 30 minutes, carefully lift the bread out of the pan using the parchment overhang and transfer it directly to the wire rack to cool completely. Slicing warm banana bread is tempting, but allowing it to cool fully improves its texture and makes for cleaner cuts.
Notes