Hello blog world!
I have been reading food blogs for years. Inspired by Hummusapien, The Real Life RD, STUFT Mama, and many more, I have spent hours trying their recipes, tweaking them, and creating my own. This blog will be a vehicle for sharing my adventures in the kitchen as I develop healthy recipes suited for a busy lifestyle.
First on the menu: Banana Chocolate Chip Bread.
I love bananas; hence, my childhood nickname: Hanna Banana. However, I always buy more bananas than I can eat before they turn brown. The solution? Turn them into banana bread!
This recipe is a healthy version of a classic banana bread that uses no butter or oil and replaces the sugar with Truvia Baking Blend. With around 125 calories per slice, Banana Chocolate Chip Bread makes a yummy breakfast or dessert and tastes even better topped with a little peanut butter or almond butter. Enjoy!
Banana Chocolate Chip Bread
Yields: 1 loaf (approximately 16 slices)
2 cups white whole wheat flour
3/4 tsp baking soda
1/2 tsp sea salt
1/4 cup Truvia Baking Blend
3 large very ripe bananas
1/2 cup egg substitute (I use Egg Beaters) OR 2 large eggs
1/3 cup almond milk (I use Silk Vanilla Unsweetened)
1/3 cup Greek yogurt (I use Fage)
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup mini chocolate chips
First, preheat your oven to 350 degrees and spray a 9×5 loaf pan with cooking spray.
Mix all the dry ingredients in one bowl. In another bowl, mash the bananas and beat together with all the wet ingredients using a mixer. Then combine the wet ingredients with the dry ingredients and beat until just blended.
Fold in chocolate chips until just combined. Pour the batter into the prepared loaf pan.
Bake at 350 degrees for 45 minutes-1 hour or until a toothpick comes out clean. Cool completely before slicing.
Serving size: 1 slice