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:
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
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...)