Whole Wheat Chocolate Chip Banana Bread
(Recipe from Food.com)
- 2 cups white whole wheat flour
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3/4 teaspoon baking soda
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1/4 teaspoon salt
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3/4 cup sugar
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1/4 cup butter, softened
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2 large eggs or 1/2 cup egg substitute
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2 cups mashed ripe bananas
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1/3 cup plain fat-free yogurt
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1 teaspoon vanilla extract
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3/4 cup semi-sweet chocolate chips
Directions:
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Preheat oven to 350 degrees.
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Spoon flour gently into measuring cups and level with a knife.
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Stir flour, baking soda and salt together in a medium bowl. Put aside.
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Place sugar and butter in a large bowl and beat at low speed with a mixer until well blended.
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Add one egg at a time and blend well after each one.
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Add in mashed banana, yogurt and vanilla extract, and beat until blended.
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Add chocolate chips and mix until they are spread throughout the batter.
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Add flour mixture and blend until just moist. Do not over-mix.
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Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray.
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Pour batter into pan.
- Bake at 350 degrees for 60-70 minutes (until a toothpick inserted in the middle comes out clean).
- Remove from pan after 10 minutes or so and cool on a wire rack.
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***Note***
- I ended up doubling the yogurt measurement since my first batch was on the dry side. I added to the final batch to help loosen up the batter.
- Instead of making bread, we opted for muffins. Cooking time was about 30 minutes. The original bread recipe had a cooking time of 60-70 minutes.
For more baking soda uses visit TipsBulletin and read their article, 50+ Terrific Uses of Baking Soda
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