Bananas are either eaten quickly in our house or they are left to sit and become over-ripe. This week, I had some over-ripe bananas and decided to look for a new recipe. I came across this this double chocolate banana bread , which I have adapted to make a bit more points friendly. I plan to bring it to a book discussion group that I attend. Since some of the ladies are trying to eat very little sugar, I decided to try this recipe using Xylitol, which is a natural sweetener and is very low-calorie. You can use regular sugar and just add 1 point per serving. They key with breads and muffins is not to over mix or over bake. I like to cut breads into 16 pieces by cutting in 8 pieces on the long side of the bread and then cutting those pieces in half. This makes for a thicker, although smaller, slice. Enjoy!
Serves 16 ( 4 points + or if using sugar 5 points +)
- 1 c. Xylitol ( or sugar)
- 2 eggs
- 1/3 c. canola oil
- 2 ripe bananas, mashed
- 1 tsp. vanilla
- 1-1/2 c. flour
- 1/2 c. unsweetened baking cocoa
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. mini chocolate chips
Preheat oven to 350 and spray a loaf pan with nonstick spray.
Beat Xylitol ( sugar), eggs, and oil to combine. Beat in bananas and vanilla.
Combine flour, cocoa, baking soda, salt and chocolate chips. Stir until just combined. Spoon into loaf pan. Bake 50-60 minutes or until top is cracked and bread springs back when you lightly touch the top. I like to check my bread at least 5 minutes early to make sure I am not overbaking.