After almost four years of publishing the WellMASS blog, and over four years managing the WellMASS program, today marks my last post (and second-to-last day) with the program. Over the years, I’ve learned a lot about wellness by interacting with program participants and researching and writing posts on the topics they care about. One of the most popular features of the blog has been the Healthy Ingredient of the Week posts, and I thought it was only fitting to sign off with my favorite recipe from that series, featuring two of my favorite foods – bananas and chocolate.
Whole Wheat Banana Chocolate Chip Bread
½ cup (1 stick) unsalted butter
¾ cup whole wheat flour
¾ cup all-purpose flour
¼ cup brown sugar
¾ teaspoon baking soda
½ teaspoon fine salt
¼ teaspoon ground cinnamon
3 almost-ripe to ripe bananas
¼ cup egg substitute
½ cup plain yogurt (I prefer Greek, but regular works, too)
1 teaspoon pure vanilla extract
1 cup chocolate chips
½ cup pecan or walnut pieces (optional)
1. Position a rack in the center of the oven and preheat oven to 350°. Grease a loaf pan with non-stick cooking spray.
2. Melt the butter in a microwave-safe bowl. Cool slightly.
3. Whisk the flour, sugar, baking soda, salt, and cinnamon together in a large bowl.
4. Mash the bananas with a fork or potato masher in a medium bowl. Mix in egg substitute, yogurt, vanilla, and butter.
5. Stir the wet ingredients into the dry ingredients until just combined.
6. Stir in chocolate chips and nuts just as the batter comes together; batter should be wet, sticky, and a little lumpy.
7. Scoop the batter into the prepared pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Recipe adapted from Food Network Kitchens’ How to Boil Water. Meredith Books 2006.