1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup flax seed meal
1/4 cup wheat germ
2 teaspoons ground cinnamon
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup brown sugar
1/2 cup sugar
2 large eggs
1 tablespoon vanilla
1 1/2 cups mashed banana (from 3 large, ripe bananas, a little more or less won’t hurt)
1 1/2 cups chocolate chips
Instructions – how to make whole wheat cinnamon-chocolate chip banana bread
Preheat the oven to 350 degrees.
Butter and flour two 8” x 4” loaf pans (or spray them with a baking spray that claims to do the same job), and set aside.
Whisk the first eight ingredients together in a large bowl.
In a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on high speed until light, about 2 minutes.
Add the eggs one at a time, mixing until blended between additions and scraping the side of the bowl down when necessary.
Add the vanilla and the mashed banana, and stir until blended. Add the dry ingredients about a third at a time, mixing on low just until blended between additions, then stir in the chocolate chips.
Divide the batter evenly between the loaf pans (each pan will weigh about 2 pounds, if you’re using a scale) and bake for 40 to 50 minutes, or until the tops are browned and beginning to crack and a skewer inserted into the middle comes out with just a few crumbs attached.
Cool in pans until comfortable to touch, about 30 minutes, then remove from pans and cool completely on a cooling rack.
Store up to 3 days at room temperature, well wrapped, or freeze up to 3 months.