My mother is a wise woman who has taught me so much about so many things that I don’t know where I would be without her. I was always an independent child who didn’t need my mother to pick out my clothes or brush my hair after age three, no joke. I learned as I got older though that I do in fact need my mother’s help and advice for almost everything and the older I get now, the more I realize just how wise she really is. I still call her to ask the silliest questions about laundry, cooking, my newest hypochondriac discovery, or what exactly something means because I don’t want to sound stupid asking anyone else.
My mother is wise, but I really think all moms are this way to their children. I think once you birth a child you are gifted with this selfless, superwoman power and can rule the world with all the things that you know and are able to do after having a baby. Maybe that is not true but all the women in my life sure do make me think that way.
You know those little tips that mother’s say about cooking and cleaning that stick with you throughout the years? I am sure I would have more little bits of knowledge from my wise mother if I had listened more growing up, but at least some things have still stuck with me.
One of those little tidbits was about how to make good use of your bananas even when they are so black that they don’t look edible anymore.
Why waste some black bananas when you can make banana bread with them???
We tend to have brown/black bananas way too often in the Crawford household and I am not too sure what that says about us. What I do know is that it has given me a lot of opportunities to try different banana bread creations. This one though, THIS has been my all time favorite. Maybe it’s because there is chocolate involved, I don’t know, but what I do know is that it is the best banana bread I have ever had. THE BEST. This chocolate cinnamon banana bread will change your life...if you let it (okay, that is a little dramatic but it’s good and I am not one to lie so get in your kitchen now and get baking).
What Do You Need?
- 1/2 cup extra-virgin olive oil (I have also used sesame oil to give it a nutty taste)
- 1/2 cup maple syrup or honey
- 1/4 cup milk of your choice (I use almond milk and cashew milk)
- 2 eggs
- 1 cup of mashed bananas (2 1/2 small/medium bananas)
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 3/4 cups whole wheat flour
- 1/2 cup dark chocolate chips
How Do you Make It?
- Preheat oven to 325 degrees Fahrenheit and spray a 9x5 inch loaf pan.
- Mash the bananas up in a small bowl to create a smooth consistency and add the milk.
- In a larger bowl, whisk together the oil, eggs, and maple syrup. Once completely mixed, whisk in the banana and milk combination.
- Add the baking soda, vanilla extract, cinnamon and whisk together until completely mixed all the way through.
- Fold in the whole wheat flour with a spoon and add your chocolate chips until all is combined.
- Pour the batter into the baking pan and lightly sprinkle the top with cinnamon, use a knife to go up and down in the pan to create that swirl look.
- Bake for 50-55 minutes or until you are able to stick a toothpick or a fork in and it comes out clean. Add some butter or cream cheese and ENJOY!!!!
Side note: I have found a new love for maple syrup with all things. I feel like Elf who has added it to the main food groups haha. I have started to use it in my marinades and so many other recipes that I never thought of using before.
And this is how I feel about maple syrup and this banana bread....