Friday, January 16, 2015

The BEST Chocolate Chip Banana Bread

These little loafs made an appearance on Christmas morning.  It's funny, 5 years ago if you had told my future self that I'd enjoy banana anything, let alone banana bread I would have laughed in your face.  Growing up my Mom and Brother couldn't get enough of this combo, my mom perfected a chocolate-chip banana bread recipe over the years; once finally convinced to try it, I realized it was pretty darn good.

Fast-forward a few years (give me allllll the banana things), I wanted to make something to bring to a beach weekend and emailed Mom for the recipe.  I was shocked at the amount of sugar it called for!  This was certainly "cake" not a bread or muffin, or anything that we should be eating and calling breakfast!

I was determined to healthify the recipe.  Had I not said anything and played it off as if these were the original recipe I think these little cakes would have fooled even the most discerning banana-bread critics.  Good tasting and better for you, win-win!

Hot out of the oven, basking in the Christmas morning sunshine!
Chocolate-Chip Banana Bread Loaves
Makes 1 loaf or 12 mini loaves

Ingredients:
1 1/2 cup AP flour
1 tsp baking soda
3/4 cup sugar (I used 1/2 cup coconut palm sugar and 1/4 cup white sugar)
1/2 tsp salt
1/2 cup applesauce
2 eggs
1/2 cup plain Greek yogurt (I used non-fat)
1 tsp vanilla extract
1 cup mashed banana (2 large bananas, I used 2 and a 1/2)
2 tsp banana extract (can omit, but I wanted more of a banana punch!)
1/2 cup dark chocolate chips

Directions:
Preheat oven to 350 degrees and grease loaf pan.

In bowl of your electric mixer, combine eggs, applesauce, sugar, vanilla and banana extract until you get a smooth mixture.

In another bowl sift to combine flour, baking soda and salt.  Add dry ingredients into wet and mix until well combined.  Add in mashed bananas and yogurt and mix.  Toss chocolate chips with 1 tsp flour to coat, then add to batter, stir to combine.

Pour batter into prepared loaf pan and bake until toothpick inserted comes out clean.  Approx. 1 hour for standard loaf, 30 minutes for mini loaves or muffins.

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