Reduced Sugar Chocolate Chip Banana Bread Food

LOW SUGAR BANANA BREAD

Steps:

• Mix mashed bananas and sugar until the sugar has dissolved.
• Beat eggs and add to bananas, blending well.
• Sift dry ingredients and mix in with banana mixture.
• If desired fold in nuts or chocolate chips.
• Pour into greased 9x5 loaf pan and bake at 325 degrees for ~50 minute.

BANANA CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
• Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

DELICIOUS LOW FAT BANANA BREAD WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees.
• Spray a loaf pan with Pam.
• Mix the dry ingredients & Set aside.
• In a separate larger bowl, mix the bananas, butter, applesauce, and brown sugar substitute.
• Stir in eggs, mix.
• Add the flour, mix thoroughly.
• Stir in the chocolate chips.
• Pour into loaf pan, and bake 50 minutes.
• Cool to 10 minutes before removing from pan.

REDUCED SUGAR CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 325 degrees.
• Blend together eggs, buttermilk, oil, vanilla, and bananas.
• In a separate bowl, mix Splenda, brown sugar, flour, baking soda, salt, and cinnamon. Add chocolate chips. Gradually stir dry ingredients into banana mixture until mixed well.
• Pour into prepared loaf pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
• **This recipes also works nicely as muffins.

CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350. Lightly grease a 4.5 x 8.5 inch loaf pan. Line the bottom with parchment paper or lightly flour the bottom. (I skipped the parchment paper and the flour--I used the butter wrapper to moisten the bottom and it worked great).
• Whisk together flour, salt, baking soda, and cinnamon together in a bowl and set aside.
• Cream together sugar and butter in a stand mixer until light and fluffy. Add bananas and mix until bananas are well blended (no longer in big chunks).
• Stir in eggs and blend just until combined. Add reserved flour mixture into banana mixture and blend just until combined. Be careful not to overmix.
• Stir in chocolate chips. Pour batter into prepared loaf pan and bake 50 to 60 minutes and until a tester inserted in pan comes out mostly clean. Some melted chocolate might stick and that's ok.
• Let cool in pan about 10 minutes before removing in pan. Loosen edges. If needed, with a knife. Turn pan over and bread should pop out. Remove parchment (I didn't use). Serve warm at room temperature.

CHOCOLATE CHIP BANANA BREAD (LOW-FAT)

Steps:

• Mix flour, baking powder, baking soda and salt in bowl. Set aside.
• Beat egg and 2 egg whites with sugar and oil with an electric mixer until smooth.
• Add the yogurt and bananas and beat again.
• Stir in the flour mixture and chocolate chips by hand until just combined.
• Pour into a 9x5 loaf pan that's been sprayed with cooking spray.
• Bake for about 1 hour and 15-20 minutes at 350 degrees or until a toothpick inserted in the center of the loaf comes out clean. The crust may crack.
• Cool in the pan on a wire rack for 10 minutes.
• Remove from pan and cool completely.
• This can be frozen after it cools completely.