banana loaf

Hannah gave me this recipe awhile ago, and though it is pretty much the best treat ever, the combination of whole wheat flour and no butter (but! olive oil instead) has somehow tricked me into thinking that it’s in fact healthy. Plus, it contains most of the food groups: grain (whole wheat flour, oats!), fruit (bananas), milk products (milk chocolate chips are so so much better than semi-sweet). Anyway, I am being ridiculous, because this is definitely a treat. If I made them in muffin tins, I would have to call them cupcakes, even without icing (but ohhh! they would be amazing with nutella on top!).  That said, banana bread still has a special limbo status because it’s one of the few cakes that is socially appropriate to eat for breakfast (others include brioche and scones.  I love a breakfast treat!)

  • 1 cup whole wheat flour
  • 1 cup oats
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 cup milk
  • 6 tablespoons olive oil
  • 1 tablespoon vanilla (note that if you are one of those people who doubles the vanilla, I have already tripled it… so, at your own risk)
  • 2 large mashed bananas
  • 3/4 cup chocolate chips (again, if you like to add more chocolate, I’ve already accounted for this…)


Mix everything together and bake at 350 for 40 to 50 minutes in a greased pan (I usually don’t bother with grease, but it’s important here). And, let it sit and cool before you try to take it out.  This is annoying, but otherwise the top half will fall out and the bottom will stay in and everything will be messy.


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