Banana Bread- Hungry Girl's Low-Fat Chocolate Chip Banana Bread

Craving a classic banana bread baked in a loaf pan that is creamy and dense? Here Lisa Lillien from the popular Hungry Girl site about healthy eating provides a satisfying and delicious swap for the high fat (and expensive) coffee shop banana bread slices. We've noted our own adapations in parenthesis beside the original recipe. The ingredient quantity makes a 2-3" high banana loaf, which makes for portion-controlled slices. If you want a taller bread, double the ingredients and the baking time. The bread is especially moist the next day, chilled from the refrigerator. Serving ideas are chocolate syrup drizzled on top and a dallop (or squirt, depending on your product) of whipped cream.

Hungry Girl's Choco-Banana Bread
      

Ingredients:
1 cup whole-wheat flour
1/4 cup all-purpose flour
1/3 cup Splenda No Calorie Sweetener (regular sugar)
3 tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup fat-free liquid egg substitute (1 egg)
2 tbsp. light whipped butter or light buttery spread (omitted)
1/2 tsp. vanilla extract
3/4 cup mashed very ripe banana
1/4 cup mini semi-sweet chocolate chips (not this time, banana coins fanned on top)
(spices- 1 tsp cinnamon, 1/2 tsp cardamon)

Directions:
Preheat oven to 350 degrees. Spray a 9" X 5" loaf pan with nonstick spray.

In a large bowl, combine both types of flour, Splenda, (sugar), brown sugar, baking powder, baking soda, and salt. Mix well.

In a medium bowl, combine egg substitute, butter, and vanilla extract. Whisk until uniform. Stir in mashed banana. Add mixture to the large bowl, and stir until uniform. (Batter will be thick.)

Stir chocolate chips into the batter. Transfer to the loaf pan, and smooth out the top.

Bake until a toothpick inserted into the center comes out clean, 20 - 22 minutes. (exactly 22 minutes!)

Let cool completely, about 10 minutes in the pan and 45 minutes out of the pan on a cooling rack.

Makes 8 servings.