Chocolate Banana Bread Ingredients
Chocolate Banana Bread
(recipe for 5400 ft altitude – lower altitude substitutions below)
1 cup sugar
1 cup white whole wheat flour (I use King Arthur White Whole Wheat)
1 cup whole wheat pastry flour
2 large ripe bananas
1/2 cup applesauce
5 Tbsp skim milk
2 Tbsp non-fat yogurt
3 oz dark chocolate
2 tsp less 1/4 tsp baking powder
1 tsp baking soda
1 tsp vanilla
3/4 tsp cinnamon
1/2 tsp salt
Divide the chocolate in half. The first half you will cut into thin filaments (for lack of a better term), which will melt into the bread a bit. Use a paring knife to cut thin strips off of the chocolate starting at one end. Once done, cut those in half crosswise. Using a larger knife, cut the second half of the chocolate into small chunks that will be more like chips in the bread.
Dark Chocolate Filaments and Chunks
Mash the bananas with a fork, then add the applesauce, milk, yogurt, chocolate, and vanilla, and stir well. In a separate bowl, combine all of the dry ingredients together, and mix well. Then add 1/4 of the dry ingredients at a time to the wet ingredients, stirring just enough to mix the dry ingredients in completely. Pour into a bread pan sprayed with cooking spray (or greased), and bake at 375 degrees for 45-50 minutes. Check by inserting a toothpick or knife – it’s done when it comes out clean(ish). Remove from the pan, and place on a cooking rack.
For lower altitudes: use a full 2 tsp baking powder, 2+1/4 cups sugar, 4 Tbsp milk, and bake at 350 degrees
Lower sugar substitution: 1/2 cup sugar + 1/2 cup erythritol OR 1/2 cup baking Splenda (add 1/4 cup nonfat-dry milk if using the Splenda)
Chocolate Banana Bread
Chocolate Banana Bread - Ready to Eat!
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