I have a love/hate relationship with Martha Stewart. As much as I hate to admit it, her recipes are pretty awesome.
Regardless, I changed her Banana Nut Bread Recipe. I made it healthier by adding wheat flour and substituting 1/2 applesauce for 1/2 of the oil. And I added chocolate. Because everyone loves chocolate.
So now it's called Mel's Banana Nut Chocolate Bread.
Makes two 9-by-5-inch loaves.
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
3/4 teaspoon salt
3 large eggs
2 cups sugar
2/3 cup vegetable oil
2/3 cup applesauce
2 teaspoons pure vanilla extract
1 1/2 cups ripe mashed banana (about 3 medium bananas)
1 cup toasted walnuts, roughly chopped
1 cup semi sweet chocolate chips
1/2 cup buttermilk (or 1 tablespoon lemon juice and 1/2 cup milk, mix and let sit for 5 min)
optional: crumble topping (recipe below)
Preheat the oven to 350 degrees F. Coat two 9-by-5-inch loaf pans with butter and flour; set aside. In a large bowl, mix together the flours, baking soda, and salt; set aside.
In the bowl of an eletric mixer fitted with the paddle attachment, beat the eggs, sugar, vegetable oil and applesauce on medium-low speed until well combined. Beat in the flour mixture. Add the vanilla, banana, nuts, chocolate chips and buttermilk and beat just to combine.
Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until a cake stick inserted in the centers come out clean, 60 to 65 minutes. Transfer to a wire rack to cool for ten minutes. Remove from loaf pans and let cool completely.
crumble topping recipe:
combine 1/3 cup flour, 1/3 cup sugar, 1/4 cup quick-cooking oats, 1/4 teaspoon cinnamon - cut 2 tablespoons of cold butter into the mixture.