Chocolate Chip Banana Bread Bagels. A healthy homemade bagel combining two of my morning favorites – chocolate chip banana bread and toasty, fresh from the oven bagels. These simple bagels are made with with ripe banana, greek yogurt, and maple. They’re protein rich, chewy and warm, wonderfully doughy, and that perfect sweet canvas for a smear of peanut butter, honey, or cream cheese. 

Few recipes have left me as wide eyed as this one, my Chocolate Chip Banana Bread Bagels. The newest rendition to join my stream of yogurt based bagel recipes (honestly, obsessed), think the esculent lovechild of everyones two morning favorites – chocolate chip banana bread and a toasty, fresh from the oven bagel. Made with a collection of accessible pantry staples – ripe banana and greek yogurt, maple and vanilla, flour, cinnamon, and chocolate chips – ingredients are gently whisked then kneaded, formed into bagels, then popped in the oven until golden and perfect. While they bake, you get 40 minutes of the most incredible smelling home; after they bake you get half a dozen Chocolate Chip Banana Bread Bagels you won’t be able to stop eating. Each bite is chewy and warm, wonderfully doughy, and speckled with pops of chocolate and banana. That perfect sweet canvas for a smear of peanut butter, honey, or cream cheese. 

CHOCOLATE CHIP BANANA BREAD BAGELS

MAKES 6 BAGELS

INGREDIENTS

1 ½ medium ripe bananas, mashed
¾ cup full fat Greek yogurt
2 tablespoons maple syrup
½ tablespoon vanilla extract
3 cups all-purpose flour
¼ cup chocolate chips
1 ½ tablespoons baking powder
1 tablespoon ground cinnamon
1 large egg, whisked

INSTRUCTIONS

Preheat oven to 350 degrees F, rack in the middle. Line a baking sheet with parchment or a silicone baking mat.

In a large bowl, whisk mashed banana, greek yogurt, maple and vanilla. Fold in flour, chocolate chips, baking powder and cinnamon, then remove dough from bowl and knead to combine. Dough will be sticky, but manageable with lightly floured hands and surface.

Divide dough into 6 equal balls, then shape each ball into a bagel. I’ve found this is most easily done by rolling the piece of dough into a 6” ‘snake’ then pressing the ends of the snake together to form a bagel O.

Place on prepared baking sheet then lightly brush each with whisked egg. Bake for 40 minutes, until tops of bagels are golden. Cool completely before slicing and serving.

NOTES

Bagels can be stored sliced in half, then refrigerated or frozen. Defrost then toast before serving.

Just like my Apple Cinnamon Yogurt Bagels, these Chocolate Chip Banana Bread Bagels have become a fast morning favorite. Spread thick with peanut or almond butter, or cream cheese and a drizzle of honey before a longer run. I’ll often prepare them as a double batch – a full dozen – then keep extras stored in my freezer for accessible meals. Simply defrost in your fridge or on your countertop overnight, then pop your bagel right in the toaster for that fresh-from-the-oven goodness.  I really couldn’t be more excited for you all to try these! And if you do, let me know! Leave a comment below or tag a photo with @tallulahalexandra on Instagram,  I can’t wait to hear what you think.