So, I lied when I recapped my weekend.
I also made this perfect chocolate chip banana (banaynay) bread.
And yes, banaynay is real thing--in college, a few of us were extras in a commercial at Wrigley Field. And one of the guys took a banana from the kraft table at lunch and carried it around all. day. and it got so disgusting. And somewhere in there, "the naynay" began. We all took pics with it, etc. Ok, anyways, the recipe.
The recipe comes from Skinny Mom, and of course, I found it on Pinterest:
|a lot of times, i screenshot pins i want to try so they're in my album and stay fresh on my mind! try it!|
I followed the recipe exactly, with one change-up. The recipe calls to make it in two loaf pans. I had every intention of doing this, but when I poured the batter in, it wasn't very high-and maybe that's part of what keeps it low-cal. Because the slices don't look very high in the photo.....?? Mystery to be solved.
But anyways, I put it all in one, and baked it at 330 (which is the recommended temp.) for about 50 minutes. For the last 25 minutes, I covered it with foil to prevent over-browning. Mine still browned a little more than in her photo (hence why I have no good photo of mine!) but it is delicious nonetheless!
This is honestly the best banana bread I've ever made, including ones with full eggs, oil, and regular flour. This recipe really sold me on subbing in applesauce--others I've tried have turned out dry, and this bread is rich, dense, and tastes like it has 0 shortcuts in it!