Extra Moist Banana Chocolate Chip Bread

Extra Moist Banana Chocolate Chip Bread

Makes 2 loaves.

9 medium (8 large) over-ripened bananas
4 cups whole wheat flour
1 ½ cups All-Whites (or 8 egg whites)
1 cup unsweetened applesauce
½ cup honey
½ cup granulated sugar
2 tsp salt
2 tsp baking soda
2 tbsp baking powder
2 tsp cinnamon
½ tsp pumpkin pie spice
½ cup milk chocolate chips

Preheat oven to 350 degrees. In a very large bowl, mix all ingredients EXCEPT the chocolate chips until smooth and very well blended. Spray loaf pans with cooking spray. Divide, and pour batter mixture into 2 loaf pans. Sprinkle ¼ cup of the milk chocolate chips over the top of each loaf and fold into batter. Bake at 350 degrees for 60-70 minutes until toothpick comes out clean.

This is by far the yummiest ‘healthy’ banana bread I’ve made. Excellent consistency, very dense, very moist. Mine had to cook for the full 70 minutes, but they turned out perfect! They came out of the pan without any sticking also, so don’t forget the cooking spray.

I cut each loaf into 8 pieces (so basically this is 2 servings) and these are the some of the nutrition facts:
Calories: 265
Fat: 3 g
Saturated Fat: 1 g
Carbohydrates: 58 g
Fiber: 6 g
Protein: 7 g