Sorry to say that this banana bread was dry and flavorless. I guess you can't cut too much moisture out for less calories. I threw it out.
Banana-Nut-Chocolate Chip Quick Bread
From EatingWell: October/November 2005
This banana quick bread is full of chocolate chips and toasted heart-healthy walnuts so you get a taste of nuts and chocolate in each bite. This version reduces the fat substantially and uses nonfat buttermilk to make the results extremely moist and tender.
18 Reviews for Banana-Nut-Chocolate Chip Quick Bread
Due to ingredients on hand, I made a gluten free version with 1 1/2 c GF flour, 1c almond flour, almond milk, and coconut oil. I only had one banana on hand so I whipped it in the food processor and it turned out great.
Haven't tried this recipe yet, but I love how right next to the recipe there is a picture/moving video of an illustrated banana going bad with the caption 5 foods to never eat. Well-timed, or just ironic.....
If your bananas are ripe enough, I don't think you'll have a problem with sweetness. They should have large brown spots on them and not stand up straight when you take the peel off.
My fiance and I both enjoyed this recipe (without the chocolate) and my sweet tooth is much bigger than his is. This has turned into my go-to recipe for over-ripe bananas.
I made the full loaf of bread and thought it turned out amazing! It was very moist and everyone loved it. I will definitely be making it again soon (as soon as I have really ripe bananas again).
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