A delicious chocolate chip banana bread with reduced amounts of sugar and fat, but still lots of chocolaty flavor.
- 2/3 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2/3 cup whole spelt flour
- 1/4 cup butter at room temperature
- 1/2 cup applesauce
- 2/3 cup sugar
- 2 large ripe bananas mashed
- 2 eggs lightly beaten
- 3 tablespoons just boiling water
- 1 cup chopped pecans optional
- 1 cup semi-sweet chocolate chips
Preheat the oven to 325F.
Grease and flour a 9 x 5 inch loaf pan.
Sift the flours, baking soda, salt and cinnamon into a medium bowl. Set aside.
In a large bowl with an electric mixer, beat the butter until light and creamy (1-2 minutes).
Gradually beat in the sugar until light and fluffy. Mix in the applesauce.
On low speed, beat in the mashed bananas and then the eggs (do not worry if the mixture looks curdled).
Stir in the flour mixture alternately in batches with the hot water until just combined.
Stir in the pecans and chocolate chips.
Scrape the batter into the prepared pan, smoothing the top evenly.
Bake until well risen and dark golden brown, about 1 hour and 5 minutes. Because this is a very moist bread, a cake tester may not come out clean.
Remove pan to a wire rack to cool about 1/2 hour, then unfold on to the rack top-side up.