Banana Chocolate Chip Bread

I love banana bread!

What better use of over-ripe bananas than to put them in a quick bread, muffins, or a smoothie!  So I happened to have a few extra bananas laying around and wanted to try something a little different than the average banana bread.  So I found this recipe in one of my favorite cookbooks, Healthy Calendar Cooking, which not only added some zip to the banana bread by adding mini chocolate chips, but they also made it low in fat!  How cool is that!  Yippee!

So this bread will provide 16 servings.  Each serving has 3g of fat...very good...and 24g of carbs.  Well if that's that not too bad if add some proteins with it for breakfast or eat it as a dessert.

So off I went to try this recipe.  Boy was I happy!  If came out really good.  The gooey chocolate compliments the banana so well, and when it's hot...or warmed up...HEAVEN!  Nothing better than warm chocolate in my book!

So if you enjoy a good banana bread, break out and try this spectacular banana bread.  I know you have bananas lying around too!

Here are some step by step pics to help you along.

 
 

 

Doesn't this look yummy?

Banana Chocolate Chip Bread

16 servings

1 ½ c ripe bananas, mashed

2 T canola oil

¼ c low fat buttermilk

4 egg whites

1 ½ c flour

½ c oats

½ c sugar

2 t baking powder

1 t baking soda

½ t salt

1/3 c mini semi-sweet chocolate chips (plus more for garnish)

Preheat oven to 350 degrees.  Spray and 8x4 inch loaf pan with cooking spray.

In a medium bowl combine bananas, oil, buttermilk, and egg whites.  Mix well.  In another large bowl combine flour, oats, sugar, baking powder, baking soda, and salt.

Make a well in the center of the dry ingredients and pour in the banana mixture.  Mix well.  Stir in the 1/3 cup mini chocolate chips.  Pour batter in the loaf pan.  Sprinkle a few extra mini chocolate chips on the top.

Bake 50-60 minutes or until a toothpick comes out clean from the center of the loaf.  Remove from oven and place on a cooling rack for 10 minutes.  Remove loaf from the pan and continue to cool on cooling rack 15 minutes.  Serves 16.  

source:  Healthy Calendar Cooking