Recipe from Cooking Light
At the end of the summer, I decided I wanted to make a bunch of breakfast foods that I could freeze and take out a little bit at a time to make the mornings quicker. So, when Chris went off to the beach for a "boy's weekend" I headed to my parents' and did some baking with my dad :) Here is a delicious banana bread recipe we tried out! This should last me a few weeks through the school year (as I think I've mentioned, Chris is not much of a breakfast food fan) as the recipe says 1 loaf = 16 slices.
Ingredients
2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe bananas (about 3 bananas)
2 eggs
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
cooking spray
Steps
1. Preheat oven to 350 degrees.
2. Combine dry ingredients into one bowl: flour, baking soda, salt and sugar.
3. Combine wet ingredients into a second bowl: butter, banana, eggs, and yogurt. Beat with a mixer at a medium speed until blended.
4. Add flour mixture to the banana mixture. Beat at a low speed just until moist.
5. Place chocolate chips in a microwave safe bowl. Microwave about 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup of the banana batter to the chocolate, stirring until well combined.
6. Coat loaf pan with cooking spray. Spoon plain banana batter alternately with chocolate batter into pan.
7. Swirl batters together using a knife.
8. Bake at 350 for 1 hour and 15 minutes or until a toothpick comes out clean. Cool 10 minutes in pan, then remove and cool completely on wire rack.
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