This is the text version of Hungry Girl.
To see the accompanying visuals and links, go to:

Hungry Girl Today: 1.15.13

HG's Choco-Banana Bread

One Loaf to Love!
Forget about all the butter-packed, sugared-up, chocolate chip banana breads in the world. Our guilt-free recipe is the only one you need. Bake it, taste it, and fall in LOVE...

1 cup whole-wheat flour
1/4 cup all-purpose flour
1/3 cup Splenda No Calorie Sweetener (granulated), or HG Alternative
3 tbsp. brown sugar (not packed)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 tsp. vanilla extract
3/4 cup mashed very ripe banana
1/4 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees. Spray a 9" X 5" loaf pan with nonstick spray.

In a large bowl, combine both types of flour, Splenda, brown sugar, baking powder, baking soda, and salt. Mix well.

In a medium bowl, combine egg substitute, butter, and vanilla extract. Whisk until uniform. Stir in mashed banana. Add mixture to the large bowl, and stir until uniform. (Batter will be thick.)

Stir chocolate chips into the batter. Transfer to the loaf pan, and smooth out the top.

Bake until a toothpick inserted into the center comes out clean, 20 - 22 minutes.

Let cool completely, about 10 minutes in the pan and 45 minutes out of the pan on a cooling rack. Eat up!


Serving Size: 1/8th of recipe (1 slice)
Calories: 155
Fat: 3.5g
Sodium: 248mg
Carbs: 28g
Fiber: 2.5g
Sugars: 10g
Protein: 3.5g