How To Make Healthier Chocolate Chip Banana Bread

hey uh everyone so I solicit here fromdelicious spoon and I am going to bemaking some banana bread for the kidstoday was the first day forback-to-school and I didn’t have anysnacks ready super store-bought and Iprefer not to do that so one of myfavorite snacks and one of the snacksthat the kids have liked forever andI’ve made it for years and years is itchocolate chip banana bread but I useapplesauce and sort of oil and things tomake it oh it’s the word not fatty it’sa fatty moist that’s the word I needmore coffeeanyway I use that I also use whole wheatflour and I can control the chocolatechips and all the sugar lieutenant sowhen I have it available I use canesugar or less processed sugar but todayI only have white and is what it is butit’s still better than what at least Iknow I feel when I make my own snacksfor the kids that at least I know what’sgoing in them so today it’s a simplerecipe the kids have made it it’s reallyeasy to do it takes about ten minutes soI started by starting I’ve set my ovento 350 degrees Fahrenheit I have a justa loaf pan here it’s real used so I liketo actually line it with parchment paperI have that staff to the side I havealready cracked two eggs in here so I’mjust going to beat those up now I don’tknow about you but I like my kids likebananas but I always find that I alwayshave one or two that are staggering atthe end they’re starting to turn brownso I never ever throw them out I putthem in the freezer for banana breadbanana cookies banana anything really soI’ve been on filling them this morningthey don’t look pretty when they get theour frozen they turn brown and achy theyalso start to get a little are quite abit more water content so they’re likeyou mushy so I’m gonna do what I do is Ijust literally this looks disgusting Ijust peel and drop and I have a loturban can’t off to the side so there’sthree bananas you can use really ripebananas but you want them to be ripeenough that you can wash them up so thatthere’s it’s not chunky again it’s kidstheir texture freaks they don’t alwayslike texture in their food cautionmaking another batch later so all rightwell I’ll just peel it off of this onejust kind of slump into there there I’mnot gonna liekind of gross when they’ve been frozenif you don’t like the brown and it kindof turns you right off then you can justbefore one trick and I just don’t botherbut you can peel the bananas ahead oftime and then put them in a freezer bagand they won’t Brown because there’s nopeel the peel is what really turns brownso now that I have that I’m just gonnause my fork again and I’m gonna mushthem up you can use a potato masher ifyou like I’m again i if you have a fanfollowing me before on other things thatI’ve done you’ll know that I’m not ahuge fan of using more utensils or moretools that are necessary I’m kind of oldschool I really rarely try and pull atthe food processor in fact I only gotone a few months ago I thought I shouldhave one and because sometimes I do findthat I have to make things finelychopped like I made a Brussels sproutsalad you know see there the knifegetting this it’s not exactly give yousome time so I’m just gonna get in thereand I’m gonna use the back of the forkto mush and break up that banana becausethey’re so soft this is pretty easy todo so it’s already mushed into the eggmixture as I get going with the flourand adding all the dry ingredients sothere we goso I’ve mixed up all that so now I’mgonna add two cups of wheat flour I’vedone it before with regular flour too sodon’t fret if you don’t have ithopefully I do recommend ourgluten-free flour but I have never triedthese with almond flour or anything likethat so if you do need to do acompletely different type of flour forwhatever your dietary losses let me getout work so I think it’s alwaysimportant when you’re baking to measureproperly because if you add too muchflour things get really stiff so I putit in like thisI’m gonna use the back of a spoon againfewer tools the better and I just levelit off because if you don’t do that thenone cup is not one cup it’s one cup of abit right and I had two cups of that andI got to a quarter cup okay thank youthat we’re gonna do 3/4 3/4 cups ofsugar and again like I said a my whitetoday a head of time so one second forit back jump there the three quartercups of sugar this is easyI don’t mix again I don’t try and mixthe dry ingredients with separate fromthat yeah wet ingredients but often Idon’t think it’s really all aboutimportant unless there’s certain recipesyou know when I do need to do that I’llmake it very clear and my recipe card sothat you know this one’s not one of themit’s a simple recipe 3/4 cups of whitesugar and then we’re gonna put ateaspoon of salt and then a teaspoon ofbaking soda so baking soda right hereagain another important ingredient tolevel off baking so looking from a funnytaste you do not want to overdo itI just scrape it off flat in the boxwith my finger in the sink and then Ialso use applesauce but I like to usethe applesauce cups so I just put one ofthese in the kids applesauce I bet noteven got it with the flavored applesaucethat I bought that I thought would be agreat idea and then never turned outgreat thing would need it so you can dothat too you just dump it on in herenow when bananas are frozen they tend tohave like I had said more water contentbut depending on when you froze them andhow long they been in there and howright they were when you went to freezethem the water content can vary so onceI’ve done this so you’re just gonna mixthis up not over mix it I always say mixjust until next so once this is allmixed up you can you just remember forkto do this take a look and see how drythe mixture looks wanted to look sort oflike a muffin mix it wants to you needto be thick but not dry okay so if yousee that see this one here it’s startingto net it’s not dry but it’s just alittle thicker than what I could pourthickly perfectly in so I’m gonna add Ialways say add about a quarter cup andusually I have to do this a quarter cupto a half a cup of water but no more youdon’t want the batter to be runny okayso I’m gonna just you know what based onthis and I’ll show you how thick it isI’m gonna probably add a third of a cupokay so you just and I’ll show you whatit looks like after so I’ll be rightbackno I’m wrong I’m gonna add a quarter cupthat’s another thing always add less andadd more to it because you can’t take itout but you can put more in so here wego this is a quarter cup is probablyplenty again it’s hard for me to reallysay and that’s why it’s important but Iwanted to do this video for you to showyou what the batter should look like sothere we go so now we can see how it’sbecome see how it’s kind of flowingthat’s what we want okay so now I’mgoing to just throw some chocolate chipsyou can throw walnuts or not I don’tlike nuts with my banana bread so I needto do my kids so it’s up to you ballingit you don’t want it to be like thewhole idea is that you want to help thesnack you don’t want it to be chocolatebread with some bananas on the right soabout yeah I would say half of F isplenty yeah a little bit more in ahandful okayso you want to look like it’s justdotted not a full chocolate[Music][Applause][Music]just to give it some weight so it staysin place and stop bugging me okayso that’s all I needed to do itself thebread not stick in a corner as soon asyou find it stick so that’s it so I’mjust gonna pour this on in yeah see thisis why they want that bread to be orthat batter to be so it sort of pores inthickly I like slow like molasses andthen you can top it with again like Isaid nuts or more chocolate chips I justmake sure that since you’ve got theparchment paper you know just make surethat it’s all even sprinkle a few extrachocolate chips on the top so it lookslike that nice and pretty and then Igotta put it in the oven I’m gonna bakeit at 350 for about 40 45 minutes justno check thatyeah bout 45 minutes 50 minutes so againunless I have the recipe I just kind ofsmell it and look at it and then I put atoothpick in it so when you’re thinkingis pretty done it’s gonna start to riseit’s gonna start to kind of crack on theon the top then when you think it’s sortof brown and starting to get to thatmaybe it’s getting overdone that’s whenyou know and pull it out take yourtoothpick or a long skewer put it rightin the center and it needs to come outclean like any other cake so that tellsyou that it’s done and then you’re gonnatake it out of the oven and just let itrest on a cooling rack for about 25minutes and then try and then just liftit out and slice that’s it so sometimesthe kids are you know if you have topull it out earlier just make sure theydon’t burn their mouths because my kidslove it so much they don’t usually waitso even if you give it ten minutes thenslice it put some butter on it notbutter you don’t even really need it Inever use it but it’s great so I canalso freeze these freeze really reallywelldrop it once it’s completely cooled wrapit in saran wrap really really tight andyou can put it in the freezer for up tothree months it’s not gonna last thatlong and my kids like this for breakfastit’s not only a snack but a fantasticbreakfast to get them on their way sohopefully that was helpful the recipe isin my recipe card on the delicious spooncomm just look underneath snacks orbaking and you’ll find it there and it’scalled healthier banana bread sohopefully that was helpful and I lookforward to cooking some more things foryou thanks I don’t know how to turn thisoff