Dahle's Banana Bread

There isn’t a banana bread I don’t like. But this one is really special. My dear friend and old college roommate “Kristen Dahle” (we call her Dahle) gave me this recipe eons ago and I’ve been using it as my “go-to” banana bread ever since. In the past I would use walnuts or pecans in the place of chocolate chips but then I had kids, and it seems like I’m sprinkling chocolate in and on everything… I don’t hate it.

I recently learned that Dahle’s sister-in-law gave her this recipe and I laughed at how ironic this is. Here’s why… Dahle’s sister-in-law is probably the best female runner I know… I take that back, the best runner I know. And, I have a habit of eating a slice of this bread before my long runs - its my energy boost! Maybe one day, if I eat enough, I’ll be as fast as her!

I’ve modified the original recipe over the years. The original calls for 2 egg whites and 3/4 cup of sugar. It also has a longer baking time (around 50-60 minutes) because of the sugar content. I use whole eggs because it makes me sad to waste those poor little egg yolks and I reduced the sugar to 1/3 cup because we get enough sweets and treats around here! When you reduce the sugar content in breads, the final product is much dryer, but I think the fat from the egg yolks keeps it really moist. I’ve even reduced the sugar to 1/4 cup and my kids still gobble it up. But when writing and posting this recipe for the general population, I went with 1/3 cup because most of us are accustomed to a REALLY sweet banana bread.

We like to eat a thick slice with a smear of peanut butter and a glass of milk as a morning or afternoon snack for that perfect balance of carbs and fat to keep little bellies full until lunch or dinner. My kids also have a sweet tooth after nap time and this is a perfect compromise between what I want them to eat (something healthy-ish) and what they want (skittles, m&m’s, ice cream…). I like it before my runs or dipped in an afternoon cup of coffee as a little push to get me through the rest of a looooong day.

I hope you enjoy!

Yield: 10-12 slices

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Dahle's Banana Bread

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

A snack-time staple at our house. Perfect with a smear of peanut butter for that "after-nap sweet tooth" or dipped in coffee for that after noon "push" we all need.

Ingredients

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/3 cup sugar
• 1/4 cup canola oil
• 2 eggs
• 1 cup mashed bananas (2 large or 3 small)
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 to 3/4 cup mini chocolate chips (depending on how chocolaty you want it)

Instructions

1. Preheat oven to 350 degrees.
2. Spray an 8x4 inch loaf pan with cooking spray.
3. In a medium bowl mix the dry ingredients (the flour through the cinnamon).
4. In a larger bowl, mix the wet ingredients (the sugar through the vanilla extract).
5. Add the dry ingredients to the wet, folding them until well blended.
6. Stir in the chocolate chips and spoon the batter into the prepared pan.
7. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Baking times will vary based on your oven.

Notes

The original recipe calls for 3/4 cup of sugar. If you choose to use 3/4 cup, increase the baking to time 50-60 minutes. On the other hand, I've used as little as 1/4 cup of sugar and my kids still gobble it up!

My kids love chocolate chips in banana bread... I don't so much. If you're like me, swap out the chocolate for walnuts or pecans to enjoy a more classic banana nut bread - truly my favorite way to make it.