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The Best Chocolate Banana Bread

Whole wheat flour, wheat germ, flax seed, eggs and bananas boost the nutrition in an all-time favourite treat. The Grenier family loves this moist banana bread because it’s a good chocolate treat and they always seem to have ripe bananas and eggs on hand. The hardest part is waiting for it to cool.

2 cups (500 mL) whole wheat flour
2 tbsp (30 mL) wheat germ
2 tbsp (30 mL) ground flax seed
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) each, baking soda and salt
½ cup (125 mL) unsalted butter, softened
¼ cup (50 mL) granulated sugar
¼ cup (50 mL) packed brown sugar
2 eggs
1 tsp (5 mL) vanilla
1 cup (250 mL) mashed ripe bananas (about 3)
1/2 cup (125 mL) milk
½ cup (125 mL) dark chocolate chips

Preheat oven to 350°F (180°C). Line a 9 x 5-inch (2 L) metal loaf pan with parchment paper.

In a medium bowl, combine flour, wheat germ, flax seed, baking powder, baking soda and salt.

In a large bowl, using electric mixer, beat butter, granulated sugar and brown sugar until light. Beat in eggs and vanilla until blended. Beat in bananas. With a wooden spoon, stir in flour mixture alternately with milk, making 3 additions of flour and 2 of milk, just until combined. Stir in chocolate chips.

Spread into prepared pan, smoothing top. Bake for 60 minutes or until tester inserted in center comes out clean. Let cool in pan on rack for 5 minutes. Turn out onto rack to cool completely.