OK, OK, OK. Let me just start by saying that title is probably not as accurate as it could be. Any recipe that calls for a stick of butter and a cup of sugar (plus, um, chocolate) is not fundamentally healthy. Sure they are all real ingredients that I lovingly assembled and baked for my children with an apron on. So maybe it’s more like “Wholesome Banana Bread” or “HealthiER Banana Bread. Because in the interest of cooking with less white flour, I made some tweaks to my time-honored, never-fail banana bread recipe — I swapped it out with whole wheat and it was as delicious as ever. My other concession: Dark, antioxidant-rich chocolate chips instead of regular old semi-sweets. (Who am I trying to convince here anyway?) If you’re still interested in trying out this calorie-fest bread, please read the following instructions.
1. Cream together:
1 stick butter
1 cup sugar
1 tsp vanilla
2. In another bowl, whisk together:
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3. Add flour mixture to butter mixture, and blend after each addition, alternating scoops of flour with 1 tablespoonfuls of sour cream. (You should use 4 tablespoons of sour cream total.)
4. Fold in 2 to 3 mashed bananas and any amount of dark chocolate that has been chopped and broken into pieces. Pour into bread pans.
5. Bake at 350°F for about 45 minutes until a knife inserted in the center comes out clean. (If you are using a baby pan, more like 25 minutes.)