Banana Chocolate Chip Bread
Yields 2 loaves
Preheat oven to 350°. Stir together all wet ingredients (first 6 ingredients) in medium bowl. In large bowl, combine flour and next 4 ingredients (through salt). Add wet mixture to dry mixture, stirring just until moist. Stir in chocolate chips and nuts until well combined. Divide mixture evenly between 2 (9 x 5-inch) bread pans coated with cooking spray or butter.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely. You can also make muffins with this recipe (bake 20 minutes). Freezes well.
Note: You can leave out the dark chocolate chips for a basic and delicious banana bread.
- 2 c. mashed ripe banana (about 4)
- 1 c. fat-free plain yogurt
- 3/4 c. agave nectar (or 1 c. sugar)
- 1/2 c. skim milk
- 1/4 c. olive oil
- 1 tsp. vanilla extract
- 4 c. whole wheat flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 c. dark chocolate chips (2 c. if you are feeling adventurous)
- optional: 1/2 c. chopped pecans or walnuts
Preheat oven to 350°. Stir together all wet ingredients (first 6 ingredients) in medium bowl. In large bowl, combine flour and next 4 ingredients (through salt). Add wet mixture to dry mixture, stirring just until moist. Stir in chocolate chips and nuts until well combined. Divide mixture evenly between 2 (9 x 5-inch) bread pans coated with cooking spray or butter.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely. You can also make muffins with this recipe (bake 20 minutes). Freezes well.
Note: You can leave out the dark chocolate chips for a basic and delicious banana bread.
