A couple of week ago I got a craving for banana bread. I found this recipe and decided it was a go. I had all of the required ingredients and a few to substitute so I made a double batch, adding chocolate chips to one loaf and leaving the other without and they turned our amazing! Both were SO yummy and E loved having a slice for breakfast in the mornings and I loved having a slice with chocolate chips for dessert 🙂
Fast forward, we were out of both and I had let a bunch of bananas sit on the counter and brown, so I decided it was time for another batch of banana bread and some homemade 2-ingredient banana ice cream for E. I will post on that one soon also 🙂
This makes a double batch- 2 loaves. You can cut it in half if you only want one loaf, or make both and freeze one.
Light Banana (Chocolate chip) bread
Adapted from This Hungry Mama Bakes
4 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
2 cups sugar (I used 1 cup of Stevia and 1 cup of sugar)
1 stick butter, softened
4 large eggs
5 mashed ripe bananas
2/3 cup plain/vanilla low-fat yogurt or 1 small container (I used Tillamook low fat vanilla bean)
2 teaspoon vanilla extract
Handful of chocolate chips, optional
Preheat oven to 350°.
Combine the flour, baking soda, and salt in a bowl, set aside.
Beat sugar (1/2 Stevia, 1/2 sugar) and butter until well blended.
Add the eggs, 1 at a time, beating well after each addition.
Add banana, yogurt, and vanilla; beat until blended.
Add flour mixture; beat at low speed just until mixed.
Spoon about 4 1/2 cups of batter into loaf pan coated with cooking spray.
If desired add chocolate chips to remaining batter and pour in second loaf pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.