Lowfatchocolatechipbananapoppers Recipes

CHOCOLATE CHIP BANANA BREAD (LOW-FAT)

Steps:

• Mix flour, baking powder, baking soda and salt in bowl. Set aside.
• Beat egg and 2 egg whites with sugar and oil with an electric mixer until smooth.
• Add the yogurt and bananas and beat again.
• Stir in the flour mixture and chocolate chips by hand until just combined.
• Pour into a 9x5 loaf pan that's been sprayed with cooking spray.
• Bake for about 1 hour and 15-20 minutes at 350 degrees or until a toothpick inserted in the center of the loaf comes out clean. The crust may crack.
• Cool in the pan on a wire rack for 10 minutes.
• Remove from pan and cool completely.
• This can be frozen after it cools completely.

CHOCOLATE CHIP BANANA BREAD BITES

Steps:

• In a large bowl, mash the banana then add baking soda, baking powder, salt, flax seed, vanilla extract, almond butter, agave nectar, olive oil and stir with a wooden spoon until well combined.
• Add in the whole wheat pastry flour using the spoon and level method (as opposed to using the measuring cup as a scoop and then leveling), and rolled oats and stir. It should be wet and sticky, but if it appears runny, add another 1/4 cup or more of oats.
• Add most of the semisweet chocolate chips and stir until just combined. Cover and refrigerate for 20 minutes while preheating oven to 375 degrees (190 C).
• Scoop slightly rounded 1 Tbsp measurements of the batter and drop onto a baking sheet lined with parchment paper or a non-stick silicon baking mat. Space about 1 inch apart, then slightly press down with back of spoon and sprinkle with additional chocolate chips and/or turbinado sugar.
• Bake for 10-11 minutes or until they appear set. You aren't going for brown edges - you want them moist and just cooked. Let cool slightly on cooling rack and serve warm or at room temperature. Store in an airtight container for up to 3 days.