A delicious chocolate chip banana bread with reduced amounts of sugar and fat, but still lots of chocolaty flavor.
Ingredients
- 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
Instructions
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Preheat the oven to 325F.
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Grease and flour a 9 x 5 inch loaf pan.
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Sift the flours, baking soda, salt and cinnamon into a medium bowl. Set aside.
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In a large bowl with an electric mixer, beat the butter until light and creamy (1-2 minutes).
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Gradually beat in the sugar until light and fluffy. Mix in the applesauce.
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On low speed, beat in the mashed bananas and then the eggs (do not worry if the mixture looks curdled).
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Stir in the flour mixture alternately in batches with the hot water until just combined.
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Stir in the pecans and chocolate chips.
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Scrape the batter into the prepared pan, smoothing the top evenly.
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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.
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Remove pan to a wire rack to cool about 1/2 hour, then unfold on to the rack top-side up.
