When life gives you over-ripe bananas...
you make banana bread.
When you don't have all the ingredients you need...
Sometimes it works out and sometimes...
not so much.
In this case, we had a real winner.
I've previously posted about my love for the banana bread recipe from Flour's Bakery in Boston but last night I didn't have two critical ingredients: AP flour and sour cream (or yogurt for that matter). What I did have on hand was some King Arthur's whole wheat flour and jar of Best Foods mayo.
Stop gaping at the screen with disgust and let me explain my reasoning. Back in May(o) of 2010, I posted about using mayo when baking cakes and how it creates this ridiculous moistness. So why couldn't I try it with banana bread, right?
Whole Wheat Chocolate Chip Banana Bread
- 1 2/3 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1/2 cup vegetable oil
- 3 1/2 bananas, very ripe, mashed
- 2 tablespoons best foods mayo
- 1 teaspoon vanilla extract
- 2/3 cup walnuts, chopped
- 2/3 cup mini semi-sweet chocolate chips
1. Set oven to 350 degrees F. Line the bottom of a loaf pan (or 4 mini loaf pans) with parchment paper or spray with baking pam.
2. Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, mayo, and vanilla.
3. Fold in dry ingredients, chocolate chips, and nuts.
4. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour (unless making mini loaves then cut the time in half and keep an eye on them).