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Friday, April 12, 2013

Banana Chocolate Chip Bread!

Banana's and Chocolate who could ask for more. We tend to have an overabundance of banana's at the end of the week. Then I am left with either freezing them for smoothies or eating more each day. Since we already had a great love of banana bread but again in our quest to be healthy we wanted less fats than the normal bread I made in the past. This is what I have found and after adapting it to my likes.

Banana Chocolate Chip Bread/Muffins

    3 large bananas
    3/4 C white sugar
    1 egg
    1 tsp soda
    1 tsp baking powder
    1/2 tsp salt
    1 1/2 C flour
    1/3 C unsweetened applesauce
    Chocolate chips (to taste)
             Preheat oven to 350. This is one of the few times I am going to say this. You need 2 bowls. Mix Dry ingredients together in first bowl. In second bowl mash the bananas  add the sugar, egg, and apple sauce mix well. Then combine dry into the wet just until combined. Add the chocolate chips (I used 1 cup of mini ones for mine) and give a quick stir.Do not over mix!!!! 
          Pour into greased loaf pan and bake for 30 minutes or until toothpick comes out clean. 
For 12 muffins bake at 375 for 17-20 minutes or until toothpick comes out clean. 
Serves 12.
 Tips: Spray muffin tin if you are using it, do not use paper liners as they will stick. 
          Quick breads freeze well. Double wrap in plastic wrap and then in foil. Good for up to 6 months. 
          These do not need to be refrigerated  just wrap or put in bags to just grab on the go. I find them perfect for a quick snack when I need something sweet. They should be fine up to a week on your counter.

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