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Banana-Chocolate Chip Bread

Posted Apr 13 2012 12:08am


This is a revamp on one of my old recipes. I made banana-chocolate chip bread before for some friends when we lived in Hawaii, and when I got a picture of them making it, I had to make it again, for old times’ sake! And an old friend recently told me she made the banana bread I had on my blog, so that’s enough of a reminder that it’s been a long time.

I made this recipe a little more svelte, using fat-free yogurt, since that’s what I use to make my fruit smoothies, and substituting in for some whole-wheat flour since I don’t have ultragrain flour in my pantry. I also cut down on the sugar since I used really ripe bananas – one was entirely black, so I figured it would be really sweet! Try letting your bananas ripen over the counter until they develop brown spots on them. This is a really good recipe to use if you’re trying to get rid of overripe bananas!

And how were they? Do you even need to ask? They were goooooood! I especially love the chocolate chip addition, and the bread was super moist and not too grainy with the added whole wheat in there. Score!

Banana-Chocolate Chip Bread
serves 10-12

1 1/2 cups all-purpose flour

3/4 cup whole-wheat flour

3/4 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 tsp salt

5 Tbsp butter, softened

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1 whole egg

2 egg whites

2 tsp vanilla extract

1/2 cup container plain, fat-free yogurt

1 1/3 cups mashed ripe bananas (3 large)

1/2 cup milk chocolate or semi-sweet chocolate chips

Nonstick, fat-free cooking spray

1.  Preheat oven to 350 F.  Spray a 8 1/2 – by- 4 1/2 – inch loaf pan with the nonstick cooking spray, and dust with flour, knocking out excess flour.

2.  In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.  In another bowl, stir together the yogurt, bananas, and vanilla extract.

3.  In a large bowl, cream the butter with sugars in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes.  Add the egg and egg whites, continue to beat at medium speed.  Add the banana-yogurt mixture, beating until combined.  Reduce the speed to low, and add the flour mixture; mix until combined.  Stir in the chocolate chips.

3.  Bake the banana bread for about 1 hour, or until a toothpick inserted into the center comes out clean.

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