I recently made some Rye Chocolate Chip Cookies, and they were pretty delicious (more on that in that post, obviously). And now, I’ll be using the rest of the rye flour. Starting with this Rye Banana Bread.

There is really nothing better than a solid banana bread, in my opinion. My family banana bread recipe is truly what started it all and ignited my love of baking. I feel like there were some months were we baked it practically once a week. But it wasn’t around so often that I got tired of it – it was always special. Somehow it met that perfect balance, that maybe only nostalgia can bring. But that’s truly how I remember it.

This isn’t our classic banana bread recipe. (That has somehow not made it on the blog yet?!) But it’s pretty close in its simplicity, and… chocolate chip ratio. And, obviously I’m biased from those years of making banana bread, but I think the best kind of banana bread is very banana focused, and filled with chocolate chips.

I’ve made other banana breads over the years that have been really good. Almond Croissant Banana Bread, Oatmeal Butterscotch Banana Bread, Maple Olive Oil Banana Bread, etc. All those additions and fancy flairs are delicious, don’t get me wrong. But a true, proper banana bread that just tastes like banana? With chocolate chips?? That’s the kind of breakfast you get out of bed for!

It worked in second grade and it works now. Did I need something to “get me out of bed” in the second grade, you ask? Yes, because even though I was up at 6am and plenty excited to go about my day, I was also perfectly content to play with my stuffed animals for an hour before actually getting out of bed. Simpler times.

This banana bread is a lot like that classic banana bread, with the addition of rye flour just serving to add some extra density and nuttiness. The only sugar in this recipes comes from 1/4 cup maple syrup, the bananas, and then the chocolate chips. It’s not overly sweet, and while it doesn’t have a bread texture, the rye flour give sit a heartiness that makes it feel less like eating cake for breakfast. It’s pretty ideal, in my opinion!

So go ahead and make yourself a banana bread that’s worth getting out of bed for!

Rye Banana Bread (with Chocolate Chips)

Author: Audrey
Array: Array
Total Time: 0 hours

Ingredients

4 medium over-ripe bananas, mashed (about 1 1/4 cup mashed)
1/4 cup melted coconut oil
1/4 cup maple syrup
2 large eggs
1 tablespoon vanilla extract
1 cup dark rye flour
1/2 cup all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup semi-sweet or dark chocolate chunks

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Instructions

1. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.
2. In a large mixing bowl, stir together the mashed bananas, coconut oil, maple syrup, eggs, and vanilla until combined. Add the rye flour, flour, baking soda, and salt. Mix until just combined. Fold in the chocolate chunks.
3. Pour the batter into the prepared bread pan. Bake for 55-60 minutes, or until center is just set. Remove and let cool for at least 30 minutes before cutting…or just eat it warm and enjoy!