Banana Bread - Extra Moist Chocolate Chip

By Lori01

Butter & Sugar pan instead of flour (may not be healthier, but is crispier and tastier)
Use mixture of whole wheat flour and white flour.
Use Brown sugar/splenda blend instead of sugar.
Use cinnamon, vanilla and nutmeg in banana bread.
Use mini chocolate chips
Use non fat plain yogurt instead of sour cream
Buttermilk instead of milk
1/4 Cup applesauce instead of margarine
Wrap in plastic to keep moist.

Ingredients

• 1 3/4 c. plus 2 Tbsp all purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 package instant vanilla pudding mix
• 1 heaping c. chocolate chips
• 2/3 c. granulated sugar
• 1/2 c. shortening
• 2 eggs
• 2 Tbsp milk
• 1 Tbsp vanilla extract
• 3 large extra ripe banana

Details

Servings 12
Adapted from divine-domesticity.blogspot.com

Preparation

Step 1

1. Preheat oven to 350 degrees and prepare loaf pan.

2. In medium bowl, combine all flour but 2 Tbsp, baking powder, baking soda, salt, and pudding mix. Whisk to combine and set aside.

3. In small bowl, combine remaining flour and chocolate chips, tossing well to combine and set aside.

4. In bowl of stand mixer, combine shortening and sugar. Beat on high until light and fluffy, about 2 minutes.

5. Add eggs, one at a time until thoroughly combined. Add milk and vanilla, then banana mixture, and combine well.

6. With mixer on low, add flour mixture until just combined then fold in chocolate chips.

7. Spread into loaf pan, tap to remove air pockets, and place in oven to bake. Bake loaf in oven for 1hr or until toothpick inserted into center comes out clean. Let loaf cool in pan for 5 minutes, then turn out onto wire rack to cool completely