A couple weeks ago I made chocolate banana bread and muffins. I promised at the time to post the recipe, but then never got around to it. This post is a product of my recent energy and motivation!
I got the original bread recipe from allrecipes.com, here. I made a couple of changes to the already light recipe to cut out more calories and fat. Also, since I didn’t have two loaf pans, I used half the dough on a loaf and the other half on muffins.
They turned out extremely well–moist and delicious! I brought the bread to work and no one could tell it was “light”.
- 1 cup margarine, softened
- 2 cups baking Splenda
- 2 eggs
- 2 egg beaters
- 6 bananas, mashed
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 cup unsweetened cocoa powder
- 1 cup light sour cream
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×5 inch loaf pan and one 12-cup muffin tin.
- In a large bowl, cream together margarine, Splenda, eggs, and egg substitute. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Scoop batter by 1/4 cup into muffin cups; pour rest into loaf pan.
- Bake muffins in preheated oven 15-20 minutes. Bake loaf for 60 minutes, or until a toothpick inserted into center comes out clean.
More pictures of the baking process can be found here.