Monday, January 16

Good Eating Monday: Banana Dark Chocolate Chip Bread

I've not been in a good mood today. My friend of 10 years is moving away. And I'm mad at Zazzle because they've messed up all the in-store share link codes this week for promoting anything.
So, I've just been playing Star Wars: The Old Republic.

Anyway, today's Good Eating recipe is another Pinterest I tried over the holidays for Banana Dark Chocolate Chip Bread!
I like to make mini-loaves for gifts. I did throw some dried Cranberries in, too, but---really, it's just best with the dark chocolate chunks or chips.
I used Ghirardelli Dark Chocolate, but you can use any you prefer.
The photo is a general one from Pinterest, banana bread with chocolate chips all looks about the same.

Banana Dark Chocolate Bread
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar*
4 Tablespoons unsalted butter, at room temperature (1/2 stick)
2 large eggs
1 1/2 cups mashed ripe banana (about 3 medium bananas)
1/3 cup plain low fat yogurt* 
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
Optional:  1/2 teaspoon cinnamon to enrich the chocolate flavor
*substitution options

Directions:
Preheat oven to 350 & spray a 9 x 5 loaf pan with cooking spray.
In a medium bowl combine flour, salt, baking soda and cinnamon, if you're using it.
In a separate large bowl combine softened butter with sugar and beat with an electric mixer about 1 minute until well blended.
Add eggs one at a time, beating after each. 
Add banana, yogurt and vanilla, stirring in until well combined.
Stir in the flour mix. Don't over mix.
Fold in the the chocolate chunks or chips.
You can sprinkle a few extra on top to make it look pretty if you like.
Spoon batter into prepared loaf pan and bake for 40-50 minutes or until a wooden toothpick poked in center comes out clean.
Cool 15 minutes in pan on a wire rack, then turn out and let completely cool on rack.
Makes one 5 x 9 loaf or three 3 x 5 mini-loaves.

Substitution options for white sugar & yogurt:
For white sugar:
You can use the same amount of Splenda or Sugar in the Raw.
For Yogurt:
Your substitute has to be the same thick consistency, so if you don't have yogurt on hand, you can either use sour cream or you can blend the same amount of cottage cheese in a blender or food processor to equal 1 cup.

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