This low-fat banana bread is moist and tender with toasty chopped walnuts and chocolate chips.
Total Time
1hr 20min
5.0
4 Ratings
Author: Garlic & Zest
Servings:
12
Ingredients
•
4
Eggland's Best Classic Eggs
•
1 1/2
cups
Granulated Sugar
•
2
cups
Bananas
, overripe, mashed
•
2/3
cup
Buttermilk
•
2
Tbsp
Vanilla Extract
•
2 1/2
cups
All-Purpose Flour
•
1 1/3
Tbsp
Baking Powder
•
1
tsp
Baking Soda
•
1
tsp
Salt
•
1
cup
Mini Chocolate Chips
•
1
tsp
All-Purpose Flour
•
1
cup
Walnuts
, chopped
Topping
•
4
Tbsp
Semi-Sweet Mini Chocolate Chips
•
4
Tbsp
Chopped
Walnuts
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C). Prepare two 8 1/2 x 4 1/2 inch loaf pans. Spray with vegetable spray. Cut a piece of parchment paper to fit the bottom of the loaf pan and lay it in.
2.
In a large mixing bowl, combine Eggland's Best Classic Eggs (4) and Granulated Sugar (1 1/2 cups). Blend on medium speed for about 5 minutes until thick and light-colored.
3.
Add Bananas (2 cups), Buttermilk (2/3 cup), and Vanilla Extract (2 Tbsp) and blend until combined.
4.
In a small bowl, combine All-Purpose Flour (2 1/2 cups), Baking Powder (1 1/3 Tbsp), Baking Soda (1 tsp), and Salt (1 tsp). Stir to distribute ingredients.
5.
Add flour to wet ingredients in 3 additions, being careful not to overmix the batter.
6.
In the same bowl the flour was in, add Mini Chocolate Chips (1 cup). Dust with All-Purpose Flour (1 tsp) and mix with your fingers. Stir chips and Walnuts (1 cup) into batter.
7.
Spoon batter evenly into the loaf pans. Divide the Semi-Sweet Mini Chocolate Chips (4 Tbsp) and Walnuts (4 Tbsp) over the top of the three loaves.
8.
Bake 35-40 minutes until golden brown.
9.
Cool on a rack for 20 minutes, then turn out the bread and remove the parchment paper. Slice and serve. Enjoy!
Nutrition Per Serving
CALORIES
422
FAT
14.9 g
PROTEIN
8.1 g
CARBS
64.7 g
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