Chocolate Chip Banana Bread - Phase 2 & 3
1 1/2 cups whole-wheat flour
1 1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup splenda
2 egg whites OR 1/3 cup liquid egg substitute
1/2 cup fat-free vanilla yogurt
2 tbs ICBINB, melted
3 large ripe bananas
1/2 cup mini semisweet chocolate morsels
Preheat the oven to 350 F. coat an 8" x 4" loaf pan with nonstick spray.
In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, with an electric mixer, beat splenda and egg whites/substitute until light and fluffy. blend in yogurt and ICBINB. mash bananas with a fork and stir into yogurt mixture. stir in flour mixture. fold in chocolate chips. pour into the prepared pan.
Bake 50 to 55 minutes, or until a wooden pick inserted in center comes out clean.
Remove from the oven. cool 10 minutes in the pan on a rack. remove from the pan and cool completely.
Makes 1 loaf (10 slices)
*Notes*
*I only used 2 bananas
*Only took about 45 minutes to cook in my oven
*I added a few tbs of milk because the batter was too dry after putting the flour mix in with the yogurt mix
*Freezes very well - wrap tighly in saran wrap and then cover with tin foil.
*Walnuts are a good addition
*You can use Smart Balance rather than ICBINB
*Comes out well if you use muffin cups rather than a loaf pan.
Oh yeah, and.. IT'S DELISH.
Chocolate Chip Banana Bread - Phase 2 & 3
