It doesn’t matter how healthy I eat at home or that I try to make better choices when eating out, the fact remains that I love sweets.

And my family likes to eat sweets too! Is the answer to not have any in my house? NO! So, when I bake, I really try to healthify (my made up word!) my recipes, without compromising on the taste. My Chocolate Chip Banana Loaf never lasts more than an hour in my house!

Don’t be afraid to experiment and try different flours. Sometimes I use 1/2 a cup each of white flour, whole wheat flour and spelt flour. I find that spelt flour really gives it a nice texture and smooth taste. Not all flours can be easily replaced when baking, like gluten free ones. Substituting gluten free flours, while doable, are a little more complicated and can alter the texture of baked goods so do a little research on this first.

But whatever combination that you do – don’t forget the chocolate chips!!

I’d love to hear from you!
Please feel free to share your ideas and tips in the comments below:)

Chocolate Chip Banana Loaf

(Inspired by Bonnie Stern)
Makes 12 Servings (but it depends on who’s slicing!)
Ingredients:

  • 2 1/2 medium ripe bananas, mashed
  • 1/2 cup low-fat vanilla yogurt
  • 1 tsp. baking soda
  • 1 egg
  • 3/4 cup brown sugar
  • 1/4 cup canola oil
  • 1 tsp. vanilla
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 pinch salt
  • 1/2 cup semi sweet chocolate chips

Directions:
Preheat oven to 350°F and put one of the racks in the middle of the oven. Line a loaf pan (9 x 5 inches approximately) with parchment paper and set aside.

In a small bowl combine bananas, yogurt and baking soda and set aside. The mixture will bubble a little. In another small bowl beat the egg, sugar, oil and vanilla until frothy.

In a medium bowl combine flours, baking powder, salt and chocolate chips.

Add the banana mixture with the sugar/oil mixture and combine well. Add this to the dry ingredients and stir together just until moistened.

Spoon batter into the prepared loaf pan.

Bake for 40-45 minutes in the middle of the oven, or until the loaf springs back when gently touched.

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