Last night, I was struck with the ultimate dilemma. I had been cleaning up my dishes following dinner and there, right there on the counter, were some uber ripe bananas. Banana bread instantly flashed across my mind. I am a deep lover of banana bready goodness, but it can often be wildly unhealthy so I knew I had to play my cards right. I headed to my cupboard and threw together this delicious banana bread goodness.
It even got high marks from my boyfriend, the ultimate taster.
Fat Free Chocolate Chip Banana Bread
- 2 cups of flour (I used just plain ole white flour)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/3 cup of milk (I used almond milk)
- 1 and 1/2 tsp pure vanilla extract
- 1/2 cup pure maple syrup
- 1 and 1/2 tbsp lemon juice
- 3 mashed bananas
- As many or as few chocolate chips as you’d like
Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. Do not over mix. Pour into a greased loaf pan and cook for 40 minutes or so. After removing from the oven, let cool for ten minutes before slicing.
It’s so good with a little peanut butter spread over it and it’s so light that you can eat a whole bunch and not feel all that bad haha! Let me know if you try it out.
One thought on “is there ever a bad time for banana bread? i think not.”
I love banana bread! I make a delicious grain-free version, my friends go crazy for it.