Whole grain banana bread with chocolate chips

Ingredients:

• 1 cup premium flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 1 teaspoon ground cinnamon
• 0.5 tsp ground ginger
• 1/4 teaspoon coarse salt
• 3 overripe bananas
• 0.5 cup light brown sugar
• 0.5 cup granulated sugar
• 0.5 cup rapeseed oil (canola)
• 1 large egg
• 0.5 cups of milk
• 0.5 tbsp. semi-sweet chocolate granules

Preparation:

1. Preheat oven to 375°F (190°C). Spray the sides and bottoms of four 5" x 3" x 2.5" loaf pans with cooking spray.
2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger, and salt. Transfer 1 tablespoon of the dry mixture to a small bowl.
3. Using a fork, mash 2.5 bananas in a large bowl with white and brown sugar until the mixture is mostly smooth, with a few small banana pieces. Add the butter and egg and mix until smooth. Stir in the flour mixture until fully incorporated, then add the milk. Combine the chocolate chips with the reserved flour mixture and fold into the batter. Divide the batter among the prepared muffin tins. Thinly slice the remaining banana half and place 4-5 slices in a single line, slightly overlapping, down the center of each portion of batter.
4. Bake until golden brown and a toothpick inserted into the center comes out clean, 30-35 minutes. Let cool in the pans for 10 minutes, then invert each pan to release the bread. Cool completely, banana-side up, on a wire rack. You can also bake one large loaf of banana bread in a greased 9x5-inch (22x12 cm) metal pan for 55-60 minutes, covering the bread with a piece of foil 10 minutes before the end of baking if it browns too quickly. Let cool in the pans for 10 minutes, then remove and cool completely on a wire rack.

5. Storage advice

   
   To freeze bread, wrap each loaf first in plastic wrap, then in foil. Defrost in the refrigerator overnight.