Forget about all the butter-packed, sugared-up, chocolate chip banana breads in the world and go for this guilt-free recipe. It uses smart swaps like fat-free liquid egg substitute and light butter to lower the fat count. Then it uses whole-wheat flour to boost the fiber.  Add the perfect balance of sweeteners, plenty of mini chocolate chips, lots of banana, and you’ve got one delicious, no-guilt treat.

Guilt-Free Choco-Banana Bread

Yields 1 loaf

Ingredients

• 1 cup whole-wheat flour
• 1/4 cup all-purpose flour
• 1/3 cup Splenda No-Calorie Sweetener
• 3 tbsp. brown sugar (not packed)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 cup fat-free liquid egg substitute
• 2 tbsp. light whipped butter or light buttery spread
• 1/2 tsp. vanilla extract
• 3/4 cup mashed very ripe banana
• 1/4 cup mini semi-sweet chocolate chips

Instructions

1. Preheat oven to 350° F. Spray a 9″ x 5″ loaf pan with nonstick spray
2. In a large bowl, combine both types of flour, Splenda, brown sugar, baking powder, baking soda, and salt. Mix well
3. In a medium bowl, combine egg substitute, butter, and vanilla extract. Whisk until uniform. Stir in mashed banana. Add mixture to the large bowl, and stir until uniform. (Batter will be thick)
4. Stir chocolate chips into the batter. Transfer to the loaf pan, and smooth out the top
5. Bake until a toothpick inserted into the center comes out clean, 20 – 22 minutes
6. Let cool completely, about 10 minutes in the pan and 45 minutes out of the pan on a cooling rack. Eat up!

Hungry Girl would like you to know what you are putting in your body:

• Serving Size: 1/8th of recipe (1 slice)
• Calories: 155
• Fat: 3.5g
• Sodium: 248mg
• Carbs: 28g
• Fiber: 2.5g
• Sugars: 10g
• Protein: 3.5g

Source: Hungry Girl

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