So here’s the deal. Ready or not, Christmas is coming. Guess how many shopping weekends we have left? Five. FIVE. That’s it. So even though Thanksgiving is next week, I’m going to help you get your idea list going with these Almond Butter Banana Bread with Chocolate Chips Mini Loaves.
I found these cute cardboard mini-loaf pans at Target and they are perfect for holiday gift giving. Because food is the perfect gift. The person in your life who has everything? Give her food. Your neighbors? Food. Mailperson? Food. Kids’ teachers? Food. Everyone loves food. Especially when it involves moist banana bread that’s spiked with almond butter and chocolate chips.
I won’t be mad at you if giving food isn’t your thing and you want to make these for yourself. In fact, I think even if you want to give someone in your life this delicious banana bread, you should still make extra for yourself. Be warned. This is addicting bread. Everyone has a banana bread recipe, but this might just become your new favorite. You would never ever guess that it’s made with whole wheat flour and reduced sugar. Don’t have mini loaf pans? No problem. This recipe will make either three mini loaves are one regular-sized loaf.
And because I’m looking out for you, I created some printable labels you can use for all your food gifts this year. Simply print them on cardstock, cut them out, and you’re ready to give a gift filled with love. Just click on the label above or the link below to take you to the free printable.
Let’s get to the Almond Butter Banana Bread with Chocolate Chips recipe, shall we?Print
Almond Butter Banana Bread with Chocolate Chips + a Free Food Gift Label Printable
Almond Butter Banana Bread with Chocolate Chips. This banana bread is so moist! It’s made with whole wheat flour and less sugar than normal banana bread, but you would never know it!! My kids ate this up so quickly!
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Cuisine: American
1 1/2 cups mashed ripe banana
1/3 cup plain yogurt
1/3 cup almond butter
3 tablespoons coconut oil, melted
2 large eggs
2/3 cup Sucanat
1 1/2 cups white whole wheat flour
1/4 cup ground flax seeds
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup mini chocolate chips
Preheat the oven to 350 degrees. Combine the first five ingredients in a large bowl and beat with a mixer at medium speed. Add the Sucanat and beat until well blended. Set aside.
Combine your flour and next four ingredients in a small bowl. Whisk them together.
Add the flour mixture to the banana mixture and beat until just blended. Stir in the chocolate chips.
Pour the batter into three mini loaf pans or one 9×5-inch loaf pan lightly coated with oil. Bake at 350 degrees until a wooden toothpick comes out clean: about 35-40 minutes for the mini loaf pans, 1 hour and 5 minutes for the full loaf. Remove from oven and cool in pan on a wire rack about 10 minutes. Remove bread from pan and allow to cool completely. Enjoy!
Recipe adapted from Cooking Light, October 2010
- Serving Size: 1 of 12 servings
- Calories: 297
- Sugar: 22.5g
- Sodium: 110.6mg
- Fat: 14.4g
- Carbohydrates: 39.7g
- Protein: 6.1g
Keywords: banana bread
I made this bread with every intention of having one loaf for our family and giving the other two away. I’m chasing daylight now that our days are shorter, always frantically trying to get my photos taken before the premature darkness sets in. When I made these last week Meghan had just gotten home from school and was waiting not-so-patiently to have slice for her after-school snack while I tried to get the photos taken. Finally, she couldn’t wait any longer and invaded my photo shoot. I just love her. 🙂
Needless to say, my family didn’t want to share and these mini-loaves didn’t last. I’ve learned my lesson and next time I’ll make enough for the neighbors and my family. Have a great week, friends!