Chocolate Chip Banana Bread
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 266.5
- Total Fat: 3.7 g
- Cholesterol: 53.3 mg
- Sodium: 372.7 mg
- Total Carbs: 59.0 g
- Dietary Fiber: 4.4 g
- Protein: 5.6 g
View full nutritional breakdown of Chocolate Chip Banana Bread calories by ingredient
Number of Servings: 8
Ingredients
-
• 2 eggs
• 1/3 cup brown sugar, packed
• 1/4 cup Splenda
• 3 very ripe bananas, mashed
• 1/4 cup sugar free cinnamon applesauce
• 1/4 teaspoon cinnamon
• 1/3 cup nonfat milk
• 1 tablespoon olive oil
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 package semisweet chocolate
• Cooking spray
Directions
1. Preheat oven to 325 degrees F. Spray bread pans with non-stick cooking spray (NOTE: I used 2 of the medium sized 8x5 tins, but 1 large tin or 4 small 3x5 tins would probably work too).
2. In a large bowl, beat eggs, Splenda, and brown sugar until light and fluffy, about 5 minutes. Beat in bananas, applesauce, milk, oil, and vanilla.
3. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Stir flour mixture into banana mixture, mixing just until blended. Fold in chocolate. Pour batter into prepared pans.
4. Bake until golden and a toothpick inserted into center of the loaf comes out clean, about 1 hour (more like 50 minutes). Let cool or enjoy while warm with a glass of skim milk.
NOTE: You can play around with the ratio of white to whole wheat flour. I've heard people say that the recipe works just fine without the white flour and just using whole wheat, but I haven't tried it. Also, I'm not sure how necessary the olive oil is, but I figure 1 tablespoon isn't a diet breaker and the bread always comes out really moist, so I leave well enough alone. Some people use egg beaters or whites instead of whole eggs, but I figure it's not a big deal to include 2 yolks in the grand scheme of things. Besides, the lutein in the yolk is supposedly good for your skin.
If you use the 8x5 tins, the nutritional information is for 5 servings per tin (a total of 10 servings).
Number of Servings: 8
Recipe submitted by SparkPeople user HEYNONNYNONNY.
2. In a large bowl, beat eggs, Splenda, and brown sugar until light and fluffy, about 5 minutes. Beat in bananas, applesauce, milk, oil, and vanilla.
3. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Stir flour mixture into banana mixture, mixing just until blended. Fold in chocolate. Pour batter into prepared pans.
4. Bake until golden and a toothpick inserted into center of the loaf comes out clean, about 1 hour (more like 50 minutes). Let cool or enjoy while warm with a glass of skim milk.
NOTE: You can play around with the ratio of white to whole wheat flour. I've heard people say that the recipe works just fine without the white flour and just using whole wheat, but I haven't tried it. Also, I'm not sure how necessary the olive oil is, but I figure 1 tablespoon isn't a diet breaker and the bread always comes out really moist, so I leave well enough alone. Some people use egg beaters or whites instead of whole eggs, but I figure it's not a big deal to include 2 yolks in the grand scheme of things. Besides, the lutein in the yolk is supposedly good for your skin.
If you use the 8x5 tins, the nutritional information is for 5 servings per tin (a total of 10 servings).
Number of Servings: 8
Recipe submitted by SparkPeople user HEYNONNYNONNY.