CINNAMON CHOCOLATE CHIP BANANA BREAD
A delicious adaption of traditional banana bread, decided to make it for my mom for mother's day, first time ever making it, and everyone loved it. Best bananas to use to this recipe is right before you would normally throw them away, when the skins are turning black.
Provided by Sheri Baby
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Peel the bananas, cutting out any of the bruised or brown spots on the banana themselves. Place them in a large bowl. Take a potato masher and mash the bananas until very well mushed. Take both sugars and add to the bowl. Stir the mixture to coat the mushed bananas really well with the sugar. Place in the refrigerator for 20 minutes.
- Preheat the oven to 350°F Add the applesauce and eggs to the banana sugar mixture and beat well. Add the remaining ingredients and mix well. I use an 8x8 glass dish for this recipe your welcome to use the traditional 9x5 loaf pan. Grease the pan or dish you decide to use with Olive Oil spray.
- Pour in the mixture and bake for about 35-40 mins and check with a toothpick to see if it is ready. If it is not due to different ovens, place back in the oven for 5 minute increments until done. Cool it for about 15 minutes and its ready to enjoy!
Nutrition Facts : Calories 505.4, Fat 14.8, SaturatedFat 8.1, Cholesterol 46.5, Sodium 616.5, Carbohydrate 95.1, Fiber 7.8, Sugar 58.1, Protein 8.2
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