a sliced loaf of Chocolate California Prune and Banana Bread

Chocolate Chip Banana Bread

California prunes and whole wheat flour make this Chocolate Chip Banana Bread by Chef Peter Sidwell a moist and delicious sweet treat!

a sliced loaf of Chocolate California Prune and Banana Bread from Peter Sidwell

Why are prunes a great addition to this banana bread recipe?

Wondering why Chef Peter Sidwell adds chopped prunes to his Chocolate Chip Banana Bread? Prunes are an amazing addition to this recipe – adding depth of flavor, moisture and nutrients to this tasty loaf. Prunes also add natural sweetness and intensity the flavors of the chocolate.

Fun Fact: did you know that adding prunes or prune purée to baked goods can help to extend their shelf life? It’s true! Because prunes add moisture, they can help to prevent your favorite treats from becoming dry or stale before you have a chance to enjoy them!

Learn more about baking with prunes!

Check out Our Top Tricks to Healthier Baking from our friends at California Grown!

a sliced loaf of Chocolate California Prune and Banana Bread

Chocolate Chip Banana Bread

Chef Peter Sidwell
California prunes and whole wheat flour make this Chocolate California Prune and Banana Bread by Chef Peter Sidwell a moist and delicious sweet treat!
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Course Breakfast, Dessert, Snack
Cuisine Holiday, Kid Friendly
Servings 8 servings
Calories 379 kcal

Ingredients
 
 

  • 1 tablespoon pumpkin seeds pepitas
  • 1 tablespoon poppy seeds
  • 1 stick melted butter
  • 1 cup plain low-fat yogurt
  • 1 teaspoon baking soda
  • 1 lime
  • 1 cup ripe banana
  • 2 eggs
  • 1 cup + 1 tbsp golden brown sugar
  • 1 teaspoon cinnamon
  • 3/4 cup chopped California Prunes
  • 1/2 cup dark chocolate chips
  • 1/3 cup + 1 tbsp whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 350F (180C).
  • On a small sheet pan place poppy seeds and pumpkin seeds. Bake for 6-8 minutes, or until toasted and starting to turn golden brown. Set aside to cool. Keep the oven on.
  • Melt butter in a small dish in the microwave or on the stove. Set aside to cool.
  • Meanwhile, place the yogurt into a bowl and stir in the baking soda. Leave for five minutes to allow the mixture to react and fizz.
  • Peel and chop the bananas, measure out one cup of banana pieces, and add to another bowl with the zest of the lime, plus juice from half of the lime. Using a fork, mash the lime juice, zest, and banana together.
  • In another bowl, crack two eggs and add sugar and cinnamon. Whisk to combine.
  • Add the baked seeds, chopped California Prunes, and chocolate chips.
  • Carefully add the egg mixture to the yogurt and stir gently. Next add in the bananas, melted butter, and then the flours and salt.
  • Using a metal spoon, fold the mixture in one direction and turn the bowl in the other direction so you get maximum volume without overworking the mixture.
  • Bake in a lined and greased loaf pan for about one hour, or until nicely risen and golden. Check for doneness by inserting a toothpick into the center of the loaf. When it comes out clean and free of crumbs, it’s ready to enjoy!

Notes

Slice the loaf into generous pieces and enjoy with a smear of butter or just as it is. Leftovers are best stored in the refrigerator.
 

Nutrition

Calories: 379kcalCarbohydrates: 73gProtein: 9gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 43mgSodium: 332mgPotassium: 368mgFiber: 4gSugar: 40gVitamin A: 225IUVitamin C: 4mgCalcium: 131mgIron: 2mg
Keyword banana bread, chocolate chip, healthy baking, Peter Sidwell
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