Chocolate Chip Banana Bread
Recipe: #8837
April 01, 2013
Categories: Breads, Breakfast, Banana, Baby Shower, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day Potluck, Oven Bake, Diabetic, Sugar-Free, Sugar Substitute, Quick Breads, Kid's Lunches, Chocolate, more
"The unholy child of Martha Stewart's fabulous banana nut bread recipe. Yum. I err on the smaller amount side of the sugar free chocolate. It gives a fair amount of flavor without overdoing it. But it's your call."
Ingredients
Nutritional
- Serving Size: 1 (120.3 g)
- Calories 276.5
- Total Fat - 14.3 g
- Saturated Fat - 8.4 g
- Cholesterol - 75.5 mg
- Sodium - 592.5 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 4.1 g
- Sugars - 7.9 g
- Protein - 6.2 g
- Calcium - 47.9 mg
- Iron - 1.3 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Butter a one pound glass cake pan.
Step 2
Preheat oven to 350F.
Step 3
Whisk together the soft butter and Splenda in a bowl and add beaten eggs, baking soda, salt, mashed bananas, sour cream and vanilla.
Step 4
Chop chocolate finely (it should be smaller than chocolate chips), then toss chopped chocolate in the flour to coat.
Step 5
Stir chocolate/flour into creamed butter mixture and stir until it makes a nice batter.
Step 6
Pour batter into loaf pan and bake for about one hour, or until a toothpick can be removed cleanly.
Step 7
Cool in pan 10 minutes, then turn out the bread and finish cooling on a wire rack.
Tips
No special items needed.