Low-Fat Chocolate Chip Banana Bread

My Savvy Naturalista tip for April was to drink more green tea! I will have a video up giving you a few tips of why I think you should drink more green tea. Next month I think my tip will be eat more bananas. I have been on a huge banana kick lately and the bonus they are full of benefits. 

I’m fond of eating bread loaded with lots of goodies (especially chocolate chips). The problem with adding additions to quick breads is they can make your bread dry! After a few tweaks, I finally made banana chocolate chip bread that remains soft, fluffy, and moist. Yes it’s half the calories as well!  I wanted to eat half the bread and probably would have, but my conscious got the best of me. I decided to take it to work and it was a big hit. No one believes it was low in calories or fat. Making simple swaps to classics allows you to have more than one slice and be satisfied.

Low-Fat Chocolate Chip Banana Bread Recipe: 
1 ¾ cups all-purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. cinnamon
2 bananas (smashed)
2 egg whites
¾ cup sugar substitute (I used stevia)
4tbsps. sugar
4 tbsps. whipped butter, softened
5 tbsps. almond milk
1 cup chocolate chips
Recipe Directions: Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan. Mix dry ingredients, stir bananas and milk in another bowl set aside. Beat butter, sugar and egg whites until foamy. Stir banana mixture into butter mixture. Stir in dry ingredients until blended. Fold in chocolate chips until combined. Pour batter into prepared loaf pan. Bake in the oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing.