Whole Wheat Banana Bread with Chocolate Chips

One of the breads we made for the HBinFive July 1st Bread Braid, was a Whole Wheat Banana Bread.  The HBinFive banana bread uses yeast rather than baking powder and baking soda.  I love banana quick breads, but I haven’t quite gotten used to yeasted banana bread yet.  So, to give the yeasted bread a fair chance, I decided to do a comparison between the two types of bread.

I made the Yeasted Whole Wheat Banana Bread and one of my favorite quick bread banana breads. To make it fair comparison, I changed the recipe for the quick bread a little bit. Instead of using all-purpose flour, sugar and butter, I used the same combination we used for the HBinFive dough – a mixture of white whole wheat and all-purpose flours, and honey and oil.  I also substituted chocolate chips for the walnuts.

I liked this version. The honey gives it a unique flavor.  It’s definitely different than banana quick breads made with all white flour, but I liked it. My main taste tester really liked the quick bread (and the yeast version).  So, I sent both breads home with him.  I have to watch my waistline you know and that’s the best way I’ve figured out how to do it and still do what I love – mainly bake bread.