Chocolate Chip Banana Bread with soft white wheat

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Chocolate chip banana bread made with soft white wheat berries. This bread is soft, moist and deliciously sweet. Plus it is made with freshly milled flour for added health benefits. We enjoy this bread for breakfast or dessert!

Preheat oven to 350 degrees.

Measure out 200 grams of soft white wheat. Mill the wheat on the finest setting. Set aside.

In a large mixing bowl, cream together 1/2 cup of softened unsalted butter, 1 teaspoon of vanilla and 150 grams of cane sugar (about 3/4 cup). Then add 2 eggs. Mix well.

In another bowl, mash 3 bananas until only small lumps are left.

These bananas should be ripe. I will throw ripe bananas into the freezer and then they are ready when baking with ripe banana recipes. Just allow the bananas to fully defrost before adding to the bread batter.

Add mashed bananas to egg mixture.

Add the 200 grams of freshly milled flour, 1 teaspoon of baking soda, 1/2 teaspoon of cinnamon and 1/2 teaspoon of salt to batter and mix until combined.

Measure out 200 grams of semi-sweet chocolate chips. Add 175 grams of chocolate chips in the batter and gently mix in.

Pour the batter into a well greased or parchment lined loaf pan.

Add the remaining chocolate chips on top of the bread batter.

Bake for 40-50 minutes.

Bread should be dark but not burnt. Freshly milled flour tends to darken more than white store flour.

Store in an air-tight container at room temp for up to a week.

I like to use honey whenever possible. It can be substituted in place of the sugar. Use 168 grams of honey and then increase the flour to a total of 270 grams.

Yield: 1 loaf

Chocolate Chip Banana Bread

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Sweet and moist chocolate chip banana bread made with freshly milled soft white wheat.

Ingredients

• 200 grams of soft white wheat
• 1 teaspoon of baking soda
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of salt
• 1/2 cup (114 grams) unsalted butter (softened)
• 150 grams of cane sugar
• 2 eggs
• 1 teaspoon of vanilla
• 3 ripe bananas
• 200 grams of semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Measure out 200 grams of soft white wheat.
3. Mill the wheat on the finest setting. Set aside.
4. In a large mixing bowl, combine 2 eggs, 1/2 cup of softened unsalted butter, 1 teaspoon of vanilla and 150 grams of cane sugar (about 3/4 cup). Mix well.
5. In another bowl, mash 3 bananas until only small lumps are left.
6. Add mashed bananas to egg mixture.
7. Add the 200 grams of freshly milled flour, 1 teaspoon of baking soda, 1/2 teaspoon of cinnamon and 1/2 teaspoon of salt to batter and mix until combined.
8. Add 175 grams of chocolate chips in the batter and gently mix in.
9. Pour the batter into a well greased or parchment lined loaf pan.
10. Add the remaining chocolate chips on top of the bread batter.
11. Bake for 40-50 minutes.
12. Bread should be dark but not burnt. Freshly milled flour tends to darken more than white store flour.
13. Store in an air-tight container at room temp for up to a week.

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