Wheat Chocolate Banana Bread

I'm not a big fan of bananas, but we get them quite often in our Bountiful Basket.  My kids like bananas, but every once in a while they start to get pretty ripe.  We had some really ripe bananas so I decided to try and make bread with them.  I'm not a big fan of banana bread, either, so I thought maybe chocolate would help it taste better.  I found a recipe at Allrecipes.com that I decided to try.  I had a to make a few adjustments, but here is what I came up with.

1/3 cup milk
1 tsp lemon juice
1 3/4 cups whole wheat flour (I ended up using 1 cup white and 3/4 cup wheat because I ran out of wheat)
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
2 large eggs
3/4 cup white sugar
3 ripe bananas, mashed (I used 4 small ones)
1 Tbsp canola oil
1 tsp vanilla

1.  Preheat oven to 375 degrees F. Lightly spray a 9x5 inch loaf pan or 16 muffin cups with cooking spray. Stir the milk and lemon juice together in a measuring cup; let stand until curdled, about 30 minutes. Whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. 

2.  Beat the eggs and sugar together with an electric mixer until smooth. Mix in the mashed bananas, the milk mixture, canola oil, and vanilla extract. Stir in the flour mixture just until all ingredients are moistened. Pour the batter into the prepared pan or muffin cups. 

3.  Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for a loaf, or 30 minutes for muffins. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. 

Verdict:  As far as banana breads go, this one isn't too bad.  I definitely could have used all whole wheat flour and I don't think anyone in my house would have cared.  I just need to get my grinder out and make me some more wheat flour.