Chocolate Chip Banana Bread
A delicious twist on an old favorite. This recipe from the American Heart Association lets you maintain your heart-healthy diet goals, while still enjoying a delicious sweet treat.
Vegetable oil spray
1¾ cups all-purpose flour
2/3 cup sugar
1/3 cup semisweet chocolate chips
2 teaspoons baking powder
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup mashed banana
1/3 cup unsweetened applesauce
Egg substitute equivalent to 1 egg, or 1 large egg
1 tablespoon canola or corn oil
6 reduced-fat vanilla wafer cookies, crushed (about ¼ cup)
Preheat the oven to 350°F. Lightly spray an 8½x4½x2½-inch loaf pan with vegetable oil spray.
- In a large bowl, stir together the flour, sugar, chocolate chips, baking powder, cinnamon and nutmeg. Make a well in the center.
- Add the remaining ingredients except the cookie crumbs, stirring until just moistened. Don’t overmix; the batter should be lumpy. Pour into the loaf pan. Sprinkle with the cookie crumbs.
- Bake for 55 minutes, or until a wooden toothpick or cake tester inserted in the center comes out clean. Invert the bread onto a cooling rack and let cool before slicing.
Per servingCalories: 129
Total Fat: 2g
Saturated Fat: 0.5g
Trans Fat: 0
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 1g
This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third Edition, Copyright ©2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.