Chocolate Chip Banana Bread

by Mollie Katzen

Serves: 10

This bread is very moist and is best served warm. It freezes and reheats very well in individual slices. My favorite techniques for freezing and reheating are as follows: When the bread has cooled, slice it into fairly thick slices and place them in a single layer on a tray that has been lightly sprayed with nonstick spray. Place the tray in the freezer for about 30 minutes, so the slices can solidify separately. Transfer the partially frozen slices to a heavy zip-style plastic bag, and store in the freezer. To serve, defrost individual slices either at room temperature or for about 2 minutes on a very low setting in the microwave then toast them lightly in a toaster over. The chocolate chips will melt slightly.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 scoops GeniSoyВ® Natural Protein Powder
• 1/2 tsp. salt
• 1 1/2 tsp. baking powder
• 1/2 packed cup plus 2 Tablespoons light brown sugar
• 1/4 tsp. cinnamon
• 1/8 tsp. ground cloves
• 1/8 tsp. nutmeg
• 1 cup semisweet chocolate chips
• 2 very ripe bananas
• milk, as needed
• 2 large eggs
• 2 T. canola oil
• 1 tsp. vanilla extract
• 1/4 tsp. almond extract

Instructions:

1. Preheat the oven to 350В°F. Lightly spray a standard-size loaf pan with nonstick spray.
2. Measure the flour, soy protein powder, salt baking powder, and spices into a medium-sized bowl, and stir until thoroughly blended. Add the brown sugar, crumbling it in with your fingers, until uniformly distributed. Stir in the chocolate chips.
3. Use a fork to mash the bananas on a plate, then transfer them to a liquid measuring cup. Add enough milk to make 1 cup, and transfer this to a second bowl.
4. Beat the eggs into the banana mixture. When it becomes smooth, add the oil and extracts, and beat for a minute or two longer.
5. Pour the liquid mixture into the dry mixture and fold together with a spatula until completely blended. Be careful not to overmix.
6. Transfer the batter to the prepared pan, and bake in the center of the oven for 40-45 minutes, or until a sharp knife inserted all the way into the center comes out clean.
7. Cool in the pan for about 10 minutes, then rap the pan sharply, and remove the bread. Let it cool completely on a wire rack before slicing.