Chocolate Chip Banana Bread,
sounds very tempting right?
Well it can be part of a healthy resolution with
this recipe adapted by Skinny Taste.
I love coming across recipes that taste
as good as their original.
This recipe is fairly simple and
the best part of it is that the list of ingredients
are items often in my
fridge or panty.
The perfect chance to use up
those ripe bananas that are past
cereal prime.
Ingredients:
* 3 medium ripe bananas
*1/3 cup chunky apple sauce
* 1 1/4 cup white whole wheat flour
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 2 tablespoons unsalted butter softened
* 1/3 cup brown sugar
* 2 large egg whites
* 1/ 2 teaspoon vanilla
* 1 1/2 ounces of mini chocolate chips
* cooking spray for the loaf pan
directions
{spray a loaf, muffin, or mini loaf pan}
* I decided to try out my mini loaf pan*
In a small bowl mix together the flour, baking soda, and salt.
Set aside.
Place the brown sugar and melted butter into a mixer fitted with a paddle.
Mix until the sugar and butter are incorporated,
then add the egg whites and combine.
Then add the applesauce, bananas and the vanilla.
* I prefer chunky sauce and I break up the bananas instead
of mashing them as the mixer does the job and makes the bread
richer in taste.
Mix well then add the dry ingredients slowly a 1/2 cup at a time
and then add in the mini chips on low speed,
for a couple seconds so that you don’t create a dense bread.
Pour the mixture into the baking pan of your choice.
Pop this into the oven at 325 degrees for 40 minutes.
If you are doing muffins I find they cook in half the time so check on these.
Test the middle of the bread with a toothpick to make sure
the middle is baked all the way,
take out of the oven and let it rest until it’s cooled.
Your house will smell delightful
and your tummy will enjoy this wonderful
treat all while being low in fat and high in taste!
Enjoy and save me a slice!
