I made two batches of the bread; one with chocolate chips and one without.  The bread is much more moist than other banana breads I’ve made, and not as dense.  The plain bread is just sweet enough, and is delicious toasted with a little spread of butter.  I would add some toasted pecans or walnuts next time.  The chocolate chip version was also tasty, but I prefer my banana bread without chocolate.  Call me crazy.

Yogurt Banana Bread

Ingredients

• 1/2 stick (4-5 tablespoons) butter, softened
• 2 eggs
• 2 or 3 very ripe bananas
• 1 cup vanilla or plain yogurt (fat free is fine)
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose unbleached flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon cinnamon (optional)
• ½ cup chocolate chips (optional)

Directions

1. Preheat oven to 350 F and grease and sugar a 9×5 loaf pan.
2. Cream together butter and sugar until creamy.
3. Add in eggs, one at a time and mix well.
4. Mix in yogurt and vanilla.
5. In a separate bowl, whisk together flour, salt, baking soda and powder and cinnamon if using.
6. Stir flour mixture into wet ingredients a little a time, then stir in chocolate chips if using.
7. Pour batter into prepared pan and bake for 50-55 minutes.

These are definitely not the original healthy banana oat cookie that inspired me, but they are yummy and at least a bit healthy thanks to the bananas, oats and protein packed walnuts!

I love the coconut and the dark chocolate chips.  You could easily omit the coconut if you’re not a fan, or substitute the walnuts for pecans, or go nut free if you must.  Milk chocolate chips would be good, and peanut butter chips would also be terrific.

My only complaint with these cookies is that the banana makes them very moist and they become soft when stored in an airtight container, and they will stick together.  Make sure to cook them so that there isn’t a gooey center, and don’t store them on top of each other.  Another way to avoid stickiness is to eat them all, but I wouldn’t recommend that unless you have some help.  Here is the original healthy recipe, and here is my version.

Banana Oatmeal Cookies with Coconut, Walnuts & Chocolate Chips

Ingredients

• ¾ cup butter
• ¼ cup shortening
• ½ cup sugar
• ½ cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 cup flour
• 1 tsp baking powder
• ½ tsp salt
• 2 ripe bananas, smooshed up good
• 2 cups oats
• ¾ cup coconut
• ¾ cup walnuts, toasted and chopped
• ¾ cup chocolate chips, dark or milk

Directions

1. Cream together butter, shortening and sugars.  Add in egg and vanilla and mix well.
2. Stir in bananas, then stir in flour, baking soda, and salt until well combined.
3. Mix in oats, coconut, walnuts and chocolate chips.
4. Drop by tablespoons onto a cookie sheet lined with parchment paper, and baker for 10-11 minutes until browned lightly on top.

So I used 3/4 cup brown sugar and 3/4 cup white sugar.  All the rest of the ingredients remained the same.  I used 1 cup of milk chocolate chips and 1 cup chopped 60% cacao Callebaut from a block that I had left over from another recipe.

I think this cookie may be my new favorite.  I love the texture and flavor.  Even with the change in the sugar ratio they were delicious.  I did find them a bit less moist than the cookie with more brown sugar, but not enough to make them less tasty.

Chewy Chocolate Chip Cookies

Ingredients

• 2 sticks unsalted butter
• 2 1/4 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 3/4 cup sugar
• 3/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 1 cup milk chocolate chips
• 1 cup chopped dark chocolate

Directions

1. Heat oven to 375 degrees F.
2. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
3. Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate and chips.
4. Chill the dough for at least an hour, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 10 minutes or until golden brown. Rotate the baking sheet halfway through for even browning. Cool completely and store in an airtight container.

The oats make them very hearty and substantial.  I used Girhadelli Milk Chocolate chips, which are larger than regular chocolate chips.  Any chocolate chips would be good, but the bigger chips create a bigger and more delicious bite of soft chocolate in addition to the crunchy oats and chewy coconut.

Oatmeal, Coconut, Chocolate Chip Bars

• 1 cup butter, softened
• 1 1/4 cups dark brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups rolled oats
• 2 cups semisweet chocolate chips
• 1 cup shredded coconut

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then add the vanilla. Combine the flour, baking soda and salt; beat a little at a time into the sugar mixture until well blended. Stir in the oats, chocolate chips and coconut until evenly distributed.
3. Press into a greased large 14×17 rimmed baking sheet.  Bake for 30-40 minutes until golden brown.
4. Cool for 10-15 minutes in the pan.  Cut into squares and remove squares to a cooling rack.
5. Store in an airtight container for 2-3 days.