Nourishing 7 Ingredient Chocolate Chip Ricotta Banana Bread + Video.
I made you this nourishing 7 ingredient chocolate chip ricotta banana bread because on Friday’s we NEED chocolate.
And since chocolate plus banana is honestly one of my favorite combos, I decided to make a Healthy January recipe out of the two. You guys are so very welcome. 🙂
In all seriousness, while I may hate these photos, I LOVE this bread. In fact it’s possibly my favorite banana bread recipe. It’s so quick, so easy, so healthy and so good! Wow, that was a lot of SO’s, but honestly, this bread is amazing. What I love most is that, unlike most banana bread recipes, this one is not overly sweet in any way and it has some serious, serious banana flavor happening, which is everything I could want in a banana bread.
I feel like often times banana bread recipes can be so overly sweet that they actually lose the yummy banana flavor. This is probably because I am the world’s biggest banana loving freak, but whatever, bananas are the best. Plus, they’re pretty much the only fruit, other than dates and avocados, that I would ever dare to pair with chocolate.
The second best part to this bread, other than it’s deliciousness? The fact that it has only seven ingredients, yes, only SEVEN! Eight if you count, salt which I am not. AND it would only be six ingredients if you left out the chocolate…but then, I am not sure why anyone would do that.
I was out hiking a week or so ago and thinking about recipes, as I normally do when hiking, when the thought hit me that I had never seen a banana bread recipe that used ricotta cheese. I’m sure it’s been done, but I personally have not seen it, and the idea intrigued me so much. I love anything ricotta, chocolate, and banana, so I knew right away that I had to try it out.
My goal was to create a super moist bread, but use minimal ingredients. I’m all about the whole “less is more” thing right now, and with this banana bread I wanted the banana, chocolate and ricotta to shine.
The ingredients are as follows…
…bananas: a total of four, for some serious banana flavor and moist bread.
…ricotta cheese: for a major protein factor and killer flavor.
…eggs: heart healthy fats and another major protein (maybe I should have called this protein packed banana bread?).
…vanilla: because I simply cannot make banana bread without vanilla…it’s a must.
…whole wheat flour: got to have those whole grains.
…baking powder: for some lightness
…chocolate chips: enough said.
Yes, you guys, you read that right. Zero added sugar. None. I just want to put it out there that this bread is not sweet. I mean, it’s sweet from the bananas and chocolate, but it’s just not overly sweet. It was perfect for my tastes as well as my family’s, so I feel like you guys will LOVE it too. If you really only love a sweeter banana bread, try adding a few tablespoons of your favorite sugar or even honey.
Also, I know some of you might question the ricotta as being healthy, but personally, I see it as a protein packed food, loaded with calcium.
This bread is not only has nourishing ingredients, it’s also nourishing for our souls. Seriously. Especially on a Friday after a grueling long, sometimes seemingly never-ending, but still awesome, week. Yes, it’s safe to say that I am happy it’s Friday! And happy to have some time to make another loaf of this bread. It’s only been a few days, but I’m in need of a chocolate fix and this bread literally takes maybe ten minutes tops to throw together and get into the oven. It’s the perfect sweet and healthy treat for tonight.
I love to eat this bread warm out of the oven, with a side of ice-cold (goat) milk, but it’s still great at room temperature. Since this bread is not very sweet, you can drizzle it with a little honey before serving for a touch of extra sweetness. Honey compliments the flavors of the ricotta really well and is perfect drizzled on while the bread is still warm. SOOO GOOOOD.
Perfect to make tonight or sometime this weekend. Who is ready?
WATCH THE HOW-TO VIDEO HERE:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nourishing 7 Ingredient Chocolate Chip Ricotta Banana Bread.
By halfbakedharvest
Course: Bread
Cuisine: American
Keyword: banana bread
A tasty and nourishing 7 ingredient chocolate chip ricotta banana bread
Ingredients
- 4 medium ripe bananas, mashed
- 1 cup whole milk ricotta cheese
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups white whole wheat or whole what pastry flour
- 2 teaspoons baking powder
- pinch of kosher salt optional
- 1 cup semi-sweet or dark chocolate chips
- honey for serving (optional)
Instructions
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Preheat the oven to 350 degrees F. Line 9x5 inch bread pan with parchment paper.
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In a medium mixing bowl, stir together the mashed bananas, ricotta, eggs, and vanilla. Add the flour, baking powder and pinch of salt. Mix until just combined. Fold in the chocolate chips.
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Pour the batter into the prepared pan. Transfer to the oven and bake for 40-50 minutes or until a knife inserted into the center comes out clean. I like to bake mine around 45 minutes for an extra doughy bread! Drizzle with honey if desired. Enjoy warm or at room temp...but warm is best!
That would be me!! Let’s do this weekend thing already.
I NEED to try this recipe! Thank you for the no added sugar part. I’m so excited now! 🙂
Your welcome, hope you love it Caroline!
It sure looks moist. I have never used ricotta cheese.
I hope you get to try it and like it (:
Stop hating on your pictures!(totally guilty of the same thing)They are GORGEOUS! I mean only you can make banana bread magazine worthy. But I NEED this right now. I’m thinking I might spread some almond butter on top and I love the ricotta cheese idea!
Haha, thanks Amanda! I really hope you get to try it! Almond butter is the best, such a good idea!
Oh yes, I will have to make this! Great photos too Tieghan!
Thanks Kathy, hope you love it!
Umm…my husband’s alarm went off at 5:45am (for the 4th time?). I perused some blogs, saw your recipe and was downstairs with this in the oven by 6:08am.
I’m working from home today since my 3yo is recovering from a bad cold, and have some deadlines to meet…something special was required for breakfast today. I bribe myself sometimes. This bread fits the bill, it is amazing! The kiddo also approves!
I don’t think I’ve ever made a recipe that soon after seeing it before 🙂
Thats a bummer but so happy you made this!! Always a good thing when kids approve, thanks a ton Lauren!
When do you add the ricotta cheese? With the egg mixture? This looks delicious. can’t wait to make it.
Hey Karen1 Sorry about that. Add the ricotta with the eggs. Hope you love this!
This sounds rather delightful. Please know that you left the addition of ricotta out of the instructions. It is a no brainer, but may throw some folks off! Thanks, look forward to trying it this weekend.
Oh hanks for the heads up! Thanks Cori!
Thank you! I have fixed the recipe. Hope you love this and are having a great weekend!
Looks lovely and will be delicious I am sure – I will def make it… I think you forgot to add the ricotta to the directions – but I think we can figure out when to add it. Thanks
and Thanks for a great blog – well done and I love the variety of foods you create… and the creativity – keep up the awesomeness…..!!!!!!!!!!
Yes thank you, kind of an important ingredient!
Thanks so much Anne!
I love banana bread, so this one will have to be made!! Is there anyway I can change the ricotta for something else, do you think?
https://bloglairdutemps.blogspot.pt/
Hey Ruth! What about using plain greek yogurt in place of the ricotta, would that work? Let me know if you have other questions. Hope you love this!
it must be banana bread day!!! lol I posted a vanilla chai version today as well — LOVE the addition of ricotta! so creative xo
What a coincidence, going to check yours our now! Thank Christine!
Your pictures is what brings me to this website!! Plus the recipes of course 🙂
Awh thanks so much!
Tieghan,
I’m so happy I found your website. Your recipes look delicious…I must try them! I also must add that I love the way you display your recipes; it sure makes the recipes inviting!
I;m so happy you found it too!
Thank you so so much! Means a lot! (:
Good thing I’m going to the store tomorrow because I need to make this.
I hope you don’t mind but I think I’ll add an eighth ingredient–walnuts.
I love walnuts in banana recipes.
No that sounds delicious! Hope you love it Nancy!
I got all the ingredients for this bread Tieghen!! I need to try this asap! 🙂
Yay, hope you love it Ami!
Haha I swear we are so often on the same page– I just finished baking up a banana bread, too! I love the idea of including ricotta cheese. I am just imagining how awesome the flavor is. And I bet it’s ultra-moist. Man, my mouth is watering!
Thats so funny! Yes the flavor is great, you must try it!!
I’m going to try making this with gluten free baking mix, do you have any suggestions for the best one?
Bob’s GF cup-to-cup in the blue bag is awesome. They also have GF in a red bag, not half as good. Be sure to sift the heck out of it, otherwise it comes out kinda gummy 🙂
Hey Kim! I am not familiar with many gf baking mixes, but I heard great things about Bob’s Red Mills mix. Hope you love the bread!
Hi! Love your blog! I recently had to become gf 🙁 any chance I could use almond flour, cup for cup? Or less? I did see that you’re not familiar with gf mixes, neither am I. I wasn’t sure if alternative flour was considered a mix since I will still make your recipe as called. Just trying to work with this new “diet” I would just love to eat a delicious gf baked good.
Hey Amanda! I am not sure, but i think it would be OK. I haven’t tried it, but I do use almond flour with good results. Let me know if you have questions. Hope you love this!
I need chocolate every day! I definitely think I need double chocolate this Friday in particular,though.
Also, T…..you’re photos are famously gorgeous. <3 <3 <3
Haha yes! Chocolate is a necessity. Thanks so much Annie!
YUMMMMM!!! SO going to try this but adding walnuts to it–gotta have walnuts in banana bread, right!?!?
Yes that will be amazing, I hope you love it!
What’s wrong with these photos?! I think they are great- shows off those melty chocolate chips and so pretty with that drippy honey. Ricotta is such a great ingredient and I love the idea of putting it in a banana chocolate chip bread. And I completely agree- sometimes banana bread is just too sweet! No added sugar here is such a bonus.
I was just having trouble with them for some reason, but thank you!
So happy your liking the ricotta (:
I was literally just thinking about how I wanted to use up my extra ricotta, and then poof, this showed up on my feed. Much more excited about the weekend now, tbh.
Haha, how perfect! Hope you love it Megan (:
Heck yes we need chocolate on Fridays! I love this bread (and your photos!!). That honey drizzle is pretty much everything! 🙂
This was exactly what I needed lol! Thanks so much Laura (:
I was sold from the moment I saw that honey! You really have that touch! Would you be willing to share what kind of “table” backdrops you use?
Looks delicious!
Thank you Sara!
I don’t know how I stumbled onto your blog, but I’m so glad I did. I started my weekend making your banana bread. You are spot on. This bread is not only easy to make, it’s delicious. I even got my 7-year old son in on it. He mashed the bananas.
What I love as much as the taste is the lack of added sugar. I also used mini chocolate chips (since that’s all I had in the house) and reduced the amount to 3/4 cup. I probably could have used a 1/2 cup and still have the yummy chocolate flavor.
This will be my new go-to banana bread recipe. You have a new fan!
So happy you found my blog Lori! I love that your 7 year old enjoyed it (:
You can totally loose some of the chocolate to your liking. Thanks so much!
I love that is this oil free. And I agree, the more banana, the better. I recently made banana muffins with banana as the only sweetener and they were perfection! And plenty of dark chocolate too, because banana + chocolate = killer combo! Thanks for another superb recipe =)
Oh my those muffins sound amazing! So happy you liking this recipe Ashley, thank you!
Making this tonight. Can’t wait to eat it.
Hope you loved it Karen, thank you!
You should be proud of your pictures…they always make me want to try your recipes. This one is on my shopping list for tomorrow and I love ricotta cheese with honey..it is like peanut butter and jelly. Can’t wait to try this.
Awh well thank you so much Jill! I really hope you love it!
Is it possible to use something like Pamala’s gluten free pancake mix instead of the flour?
HI! I have not tried that so I can’t say. Let me know if you do. Hope you love this!
HI – made this bread last night.
Taste is excellent, but we couldn’t get the center to firm up.
We baked it for 50 min – then popped it back in oven for another 20 min covered with foil, then 10 more uncovered. Center was still the same – wet and like it’s raw. But doesn’t taste raw. Sides and ends are perfect.
Thanks for any suggestions. Would love to make it again, but get the center right.
Hi! Wow, I am not sure what the problem is. Are you sure it’s still raw? Sometimes it might just look that way, but I don’t see how it could be after so much time in the oven. Maybe try using a large bread pan? What size is yours? sorry for any trouble!
This sounds wonderful. I do not live close to town and only shop about once every two weeks. I do have cottage cheese and thought I might swap that for the riccota cheese. Maybe strain some of the liquid from it. Think that might work?
Hi! Yes, I do think cottage cheese will work! I think straining any liquid off is a good idea. Let me know how it goes. Hope you love this! 🙂
What do you think about using Coconut flour instead?
Just made it! Thank you for the inspiration!
Thank you, hope you loved it!
This recipe is so amazing!! Just made it and can’t stop eating. Should they be stored at room temp or in the fridge? Thanks for all the great recipes!!
Delicious! Can’t believe there’s no sugar, perfectly sweet without it. Great recipe, thank you!
I am thrilled you liked it, Lori! Thank you!!
Can’t wait to make this! Can you clarify what type of flour is best?? Thanks 🙂
I like to use white whole wheat flour. Let me know if you have questions. Thank you!
I am eating it right now, it is THE BOMB. Used white whole wheat flour. I just bought another bunch of bananas… guess what I’ll be making again in a few days…..
haha! Thank you so much, Angie!!
I just made this last night. I was also grateful to find a good use for my leftover ricotta. I didn’t have quite enough, so I threw in some plain Greek yogurt. I would definitely recommend using mini chocolate chips and maybe add some cinnamon. Otherwise, the texture is great and tastes even better after a few quick seconds in the microwave! Thanks for sharing!
Thank you so much, Megan! Thrilled you enjoyed the bread!
Made one last week, will make another one tomorrow. This recipe is just devastatingly good! It’s also a great opportunity to get rid of the last few bananas that nobody’s gonna eat because they’re too brown and spotty (which always happens at our house) 😉
All the best from Germany,
Katharina
Yes its so perfect for those last bananas that no one eats, you’d never know either! So happy you liking everything thanks!
Hello! What would be a good substitute for whole wheat white or whole wheat pastry flour?
Hi! can you use all-purpose flour? That will be great! Let me know if you have questions. 🙂
Their recipes are differentiated. Very good site.
Thank you!
I noticed in your blog for this recipe you talk about using baking soda, but recipe calls for baking powder which should it be. Very good by the way, tried it last night.
I use baking powder. Sorry for any confusion! Glad you enjoyed the bread! 🙂
Hi Patti! I like to use baking powder. I am so happy enjoyed the bread. Thank you! 🙂
When measuring the ricotta cheese, do you buy an 8 ounce container, or do you use a dry measuring cup or a liquid measuring cup?
Hi Mary! I measure out 8 ounces, which is about 1 cup of ricotta cheese. Let me know if you have questions. Thanks! 🙂
Can I replace the ricotta cheese with cottage cheese?
Hi! I have not tried that so I can’t say for sure. the consistency might be a little different, but I think it could work. Again, I don’t know for sure. Let me know if you have questions. Hope you love this!
Hi! I love trying new banana bread recipes and tested this out over the weekend 🙂 The ricotta is such a unique twist, and the consistency of this bread is almost like a soufflé. Will definitely make again. Thank you for sharing!!
YAY! So happy you like it! Its one of my favorites (:
This is my new favourite banana bread (from a self professed addict, that means a lot!) it’s so tasty! How long does it last in an airtight container?… as in how many days would it still be edible not how many days can I refrain from eating it all!
So glad you love this recipe! It’s keep about 4 days. Let me know if you have other questions. Thanks!!
Hello, Can i use bread machine for this recipe?
Hi! I don’t think a bread machine will work for this bread. It doesn’t need rising time, so I think it would just end up weird. Let me know if you have questions.
I have the Banana/Ricotta bread in the oven right now. However I had Ricotta in the fridge and 4 ripe bananas and chocolate chipse but I didn’t have any whole wheat pastry bread in the house, and I was in a rush to make it since I had most of the ingredients. I’m hoping it comes out alright without the pastry flour. I’ll let you know when it’s baked because I’m so excited to try this recipe. (love the Ricotta,bananas and chocolate chips.) Hope I didn’t mess up the recipe. Hopefully my 9 year old grandson will eat it. He loves the banana bread I make with sour cream.
Awh that is great! I hope it turns out amazing for you Claire! Let me know how it is! Thank you!
I have the Banana/Ricotta bread in the oven right now. However I had Ricotta in the fridge and 4 ripe bananas and chocolate chipse but I didn’t have any whole wheat pastry bread in the house, and I was in a rush to make it since I had most of the ingredients. I’m hoping it comes out alright without the pastry flour. I’ll let you know when it’s baked because I’m so excited to try this recipe. (love the Ricotta,bananas and chocolate chips.) Hope I didn’t mess up the recipe and that my 9 year old grandson will eat it. He loves the banana bread I make with sour cream.
This is my new favorite banana bread! I only had 2 bananas so it did not come out as sweet. However, it is super moist. I added butter and honey to a slice straight out of the oven and I was in heaven!
Ah so happy you liked it Rebecca! Next time it will hopefully be even better with more bananas (:
Thank you!!
Is it possible to make these as muffins? If so different baking temp or time?
Yes! I would bake them for 12-15 minutes. Let me know if you have questions. Hope you love this!
Loved this recipe because ricotta is delicious and no added sugar is a bonus. I threw in some grilled pine nuts too. Thanks for sharing!
Yum! SO happy you loved this Kristin! Thanks!
I made this banana bread without the chocolate chips. Instead I put a cup of chopped pecans in it. I also put chopped pecans on top with shredded coconut. My family and I loved it.
My question is can I make this same recipe and add pumpkin to it for a pumpkin bread? Or do you have a pumpkin bread recipe?
HI! So glad you love this recipe! I am not sure about adding pumpkin, but I think reducing the banana by 2 bananas and using 1/2 cup pumpkin would work well. My pumpkin bread recipes are below. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
https://dev.halfbakedharvest.com/chocolate-cinnamon-swirl-pumpkin-brioche-bread/
https://dev.halfbakedharvest.com/molten-chocolate-pumpkin-streusel-bread-heavy-chocolate-streusel/
This is my daughter’s favorite banana bread! I have made it dozens of times. Can you please help me tweak it to make a chocolate banana bread? Add 1/2 cup cocoa powder? Thanks for all you do, happy 2018!
HI! I would use 1 cup flour and 1/2 cup cocoa powder. Please let me know if you have other questions. So glad you and your daughter love this recipe! Happy Holiday’s 🙂
Made this recipe with only two changes, I subbed blended cottage cheese for the ricotta and used less than a cup of chocolate chips. The banana bread is amazing. Tastes best to me when warm/toasted and drizzled with honey. I served it to friends and they loved it as well (even without a drizzle of honey). Next time I will use a whole cup of chocolate chips.. Excellent recipe!
I am so happy you loved this Lillian! Thank you so much!
Hi Tieghan!
I’ve made this bread three times since I saw it in your healthy recipe roundup. It’s amazing! I have a mild gluten allergy so I used Traders Joes gluten free all purpose mix ( my new go to cheap mix) (I swear I’ve tried them all by this point. Trader Joe’s and cup4cup are my favorites!) and just changed 2 tsp baking powder to 1 tsp baking powder and 1 tsp baking soda. The ricotta helps ensure that the bread stays really moist ( avoiding a common shortcoming of gluten free goods) my sister in law tasted the bread and said that it was perfect except that it wasn’t gluten free and I told her it actually was and she couldn’t believe it!
Also side note I made your bonfire brownies gluten free and they were amazing! (I’ve yet to adapt one of your desserts to gluten free and have it be a fail and I’ve made quite a few of your recipes!) But using gluten free pretzels in the bonfire brownies for some reason baking them made them stale? Even though I opened a new bag for the brownies. The next time I just left them off but kept the gluten free graham crackers ( I recommend Scharr) and it came out fabulous!!
Sorry for this book length comment! ( I hope you enjoyed Austin!)
I am so happy this turned out amazing for you and was gluten free! I am sure this will help a ton of people with gluten allergies, so thank you for sharing!
I’ve made this a few times and it is DIVINE – I think it’s especially crazy that the only sweetener in the bread itself is bananas! It’s super healthy AND delicious (especially with those chocolate chips, of course)..
Quick question: would this freeze well? I need to use up some ricotta and bananas but I’m going out of town soon..
HI! Yes, this freezes great! Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂
I did this. I used walnuts, because, walnuts. I think I love you.
This will be a regular in the rotation.
That is so amazing! So glad you loved this Kay! Thank you!!
I normally love all of your recipes, but this one just didn’t do it for me. It was decent when it was fresh out of the oven, since we put honey butter on it. The next day it turned mushy-like (it looked like uncooked dough even though it was definitely cooked) and lost its taste. It was so strange!
I hate sharing negative feedback since you’re my favourite blogger, but I wanted to share incase it helps someone. 🙂 I was trying to use up the extra container of ricotta that I bought for lasagna…but next time I think I’ll hold off from putting it in a bread recipe. I definitely like your other (more classic style) loafs better!!
Hi Becca! I am so sorry this did not turn out well for you. Is there any questions I can help you with to make this better next time?
Hi Tieghan, can the whole wheat flour be substituted with all purpose Gluten Free flour? My mom is celiac and I wanted to make this for her but not sure if the change in flour would affect the recipe!
Thank you!
I really wanted to love this recipe, but I agree with some of the other posters that the texture is off. It has the consistency of bread pudding: it’s very dense and doughy. I cooked mine for the recommended 45 minutes, and then added on and extra 15 minutes (checking every 5 for doneness) and even so it still ended up being very wet, but the outside was starting to look dark so I don’t think it could have cooked for longer. I just looked over the recipe again now and realized that in the recipe description, you call for baking soda, but in the ingredient list and instructions, it asks for only baking powder. The soda probably would have lightened it up a bit? I will say, the flavour was excellent! I was a bit skeptical of the no sugar, but it didn’t need it at all.
Hey Bethann, I am so sorry for the trouble. I do use baking powder in this bread (the write was a typo!). How big of bananas did you use? I am wondering if maybe you had more mashed banana than was needed which would require a longer cooking time on the bread. Any details you can give on how you made the recipe would be super helpful. Again, so sorry for the trouble!
Made this yesterday and it’s almost gone. So moist!!! It’s a keeper when I’ve got a ton of Costco bananas to use up!
Hi Margaret! I am so glad you all loved this recipe! Thank you!
This is delicious. Very moist. I did use only a half a cup of dark chocolate chips because it was all I had and I actually am enjoying it light on the chocolate.. The weirdest thing though..my banana bread took way longer to cook. An hour and ten minutes. Brand new oven. Either way it was soo delicious.
Thank you so much India! I am so glad you loved this! xTieghan
I wanted to love this, but I just couldn’t get it to bake? I think I cooked it for about an hour and a half and just never got the knife to come out clean. The edges were all dark by the end, but the interior retained a sticky dense texture. Only difference I can think of is we used 3 large bananas, but we made the coconut version of your banana bread today as well with the same amount of bananas and it came out perfect (granted we made those in muffin tins and then borrowed a bread pan for the ricotta version). If we try this again we will have to try it with a muffin pan…
Hey Emily! I am so sorry you had trouble with this recipe. I don’t think the issue was the amount of bananas. What size is your baking pan? Did you cook in the center of the oven? Any info you can give me would help for me to problem solve and figure out what is happening.
I’ve made this banana bread several times and it continues to be a favorite 🙂
While I eat plenty of gluten, I wanted to use up some chickpea flour the other day, so I swapped it 1:1 for the wheat flour. You might be interested to know that it worked perfectly! I baked the batter up as muffins and have been snacking on them all week. Thanks for sharing, love your posts!!
Thank you so much Kelsey! I am sure people will love to hear that this worked well with chickpea flour! xTieghan
I had leftover ricotta and brown bananas languishing on the bench, and came across your page. What a fabulous recipe!! You’ve made 2 little boys (and their mum!) very happy in Australia. I think we’ve eaten half straight out of the oven – it is just so delicious. Thank you!
That is so amazing to hear! I am so glad you and your family loved this recipe, Bryony! xTieghan
It really isn’t very sweet but the addition of honey on top is lovely. I would strain my ricotta cheese next time as the loaf was a bit overly moist! Would make again for sure.
I am glad to hear that! Thank you so much Vivien! xTieghan
Hi there, my cake just wouldn’t be done even after 60 mins of baking, I followed the recipe to the T. Is ricotta adding too much moisture that it’s not baking at all?
HI! I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
Inspired by Lauren’s post back in January 2017 (it’s January 2020 now) I found myself with no dessert around 5:00pm and had two old (very) bananas from Christmas so thought I’d whip this up. No added sugar in this recipe was so exciting. My husband loved it, moist and dense, so good. Sitting outside by the fire pit under a full moon and thankful for HalfBakedHarvest blog.
Awh that is so great to hear! Thank you so much Mary! xTieghan
Extremely good and easy banana bread! Still sweet from the bananas, you don’t miss the sugar at all.
Right?! Thank you Lauren! So glad you enjoyed this! xTieghan
I tried this yesterday and like some of the others, even after adding 10 minutes to the baking time I found the middle was very dense and overly moist. I followed the recipe almost exactly- the only changes being that I used 3 large bananas and I didn’t have pastry flour so I used All-purpose and subbed a few tablespoons of it with cornstarch (to make it more like pastry flour). It’s still delicious but it’s not very bread-like.
Hi Paige! I am sorry this did not turn out too well for you! Did you try tenting foil over the top? I would love to help make this better for you! xTieghan
I can’t attached the photo, but it was amazing! Thank you so much 🙂
Thank you so much Lana! I am so glad this turned out so well for you! xTieghan
Hello!
This sounds awesome and I happen to have all of the ingredients! Wondering if it would be possible to convert this into muffins instead of a loaf? Do you think it would work?
Hi Elise! Yes, I think that will work great! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
Can all purpose flour be used in place of whole wheat flour?
Hi Sharon! Yes that will work great! I hope you love this recipe! xTieghan
so 4 years later, can I use regular all purpose flour??
Thanks!
Hi Ann! Yes that should work great! I hope you love this recipe! xTieghan
Just out of the oven. Beautiful.
Thank you Mercedes!! xTieghan
I really want to try this as I have some ricotta I want to finish up using but I do not have any whole wheat flour left. Can I use white flour?
Hi Lynn,
Yes all purpose flour would be okay to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you replace the whole wheat flour for unbleached all-purpose flour, or would that change the taste too much?? But if possible, is it a 1 to 1 ratio??
Hey Nicole,
Yes you can use an equal amount of AP flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Where do I find the nutritional value?
Hey Stephanie,
So sorry, we are only able to provide the estimated calories at this time. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thank You. I will try it.
Hope you love it Susan!
This was everything a banana bread should be: moist, sweet, and delicious 😋. I had to bake mine for about an hour and five minutes to not be raw. Amazing!
Hey Sania,
I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan
Sounds delicious! Can I use all purpose flour instead of wheat?
Hey Michele,
Yes that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you make this using white flour instead?
Hey Kami,
Yes, that will work just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m assuming the 121 kcal is per serving. That’s an “ouch” for me.
Hey Judy,
Yes, that is correct:) xTieghan