Almond Chocolate Banana Bread {9 WW+ Breakfast}

We always have a bunch of bananas on our countertops. It's just the easiest way to get breakfast on the go when we're running from one activity or another. So sometimes we're left with a few very ripe bananas that no one is willing to eat. And we have to use them up so I am always looking for a good banana bread recipe. I've finally found one that I think I'll stick with for a while.

The best part about this recipe is that it's so light and airy. The bread is not dense at all. I think the cake flour really helps. And it was a total accident that I used cake flour instead of AP or whole wheat flour because we were out of everything else. I am NEVER out of flour. I mean I use it weekly so we're always buying it but I'm glad I was out. The substitution was great! And the addition of a chocolate bar made the bread even more amazing.

I recommend enjoying this banana bread the same day it's baked for the best results. I found that when I placed it in an airtight container for safe keeping that it lost that delicious crunch to the crust of the bread. And I think that the crust was the other reason why I fell in love with this recipe. But if you must, you can store and serve later. I'm sure it'll be gobbled up quickly though!

Inspired By FamilyFun

 

The Best Banana Bread

• 2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 3 medium-large very ripe bananas (1 cup mashed)
• 1/2 cup plain non-fat greek yogurt
• 1 Hershey's Chocolate Bar with Almonds, broken into small pieces

Heat the oven to 325º. Line a 5- by 9-inch loaf pan, preferably one with a light interior, with enough waxed paper to drape over the long sides. This will make the baked bread a cinch to remove and the pan easy to clean. Set the pan aside

Sift together the flour, baking powder, baking soda, and salt into a medium bowl. In a large bowl, cream the butter using an electric mixer. Gradually add the sugar, scraping down the sides of the bowl as necessary. Add the eggs one at a time, beating well after each addition. Next, add the vanilla extract and blend briefly. Set both bowls aside.

Peel the bananas and place them in a separate bowl. Mash them with a fork or a potato masher and measure out 1 cup. Add the sour cream and stir to blend. Set the bowl aside.

Using a wooden spoon, blend a third of the dry mixture into the butter-sugar mixture. Add the rest of the ingredients in this order, stirring well after each addition: half of the banana mixture, half of the remaining dry mixture, the rest of the banana mixture, the rest of the dry mixture. Next, fold in chocolate pieces.

Scrape the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a tester inserted deep into the center of the bread comes out clean, about 70 to 75 minutes.

Transfer the bread to a cooling rack and cool it in the pan for about 20 minutes. Using the waxed paper, lift the bread from the pan and place it on the rack. Pull down the sides of the paper and allow the bread to cool thoroughly before slicing.

10 Servings | 9 WW+ Points