Tuesday, August 24, 2010

Banana Chocolate Chip Bread

Whoever invented/came up with using bananas for baking is a genius. I mean, really! They're amazing for muffins, and cakes, and well, bread. And it's kinda recomforting to know that when there's 2 bananas on the counter, dying and blackening as days go by, it's not a total loss...in fact I almost, sometimes, let them "mature" on purpose, so that I have an excuse to bake something!!
So this week I was gonna, again, make muffins, but I decided to make a loaf for something different, and for some new material for this blog(yes, I'm still thinking of you, readers, even if I don't show up on here all that often..:))
This recipe came form "Healthy Oven", yet again. It uses buttermilk, but if you're unable to find buttermilk(or in my case decide at the last minute to make a loaf rather than the usual muffins...)make your own:
2/3 cup plain low-fat yogurt+1/3 cup 1% milk=1 cup buttermilk.
It's that simple, and it works!
On to the recipe:

Dry ingredients:

2 cups flour(mix half whole wheat, half all-purpose...)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp grated nutmeg
Pinch of salt

Wet ingredients:

1 cup packed dark brown sugar
1 cup mashed ripe bananas(about 2 bananas)
3/4 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1 large egg
1 TBSP canola oil
1 tsp vanilla extract

1/2 cup mini chocolate chips


Mix all the dry ingredients and set aside.
Mix all the wet ingredients, by hand or with a mixer for about 2 minutes, making sure everything is well combined.
Pour the wet in the dry, add chocolate chips and mix, without over mixing though or you'll end up with a tougher loaf. In this case it's ok if there are still lumps of flour here and there...
Pour in a greased 9x5x3 loaf pan, smooth the top with a spatula and sprinkle more choco chips on top(!!!).
Bake in a 350F oven on the middle rack for 55-60 minutes.
Cool for 10 minutes while still in the pan, unmold and cool completely on a cooling rack...

or...if you have no self control like me have a few slices while it's still too hot and burn your tongue...(no seriously, don't. it hurts...)

It's an AMAZING loaf, really, even after 4 days!

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