Eggless Banana Chocolate Chip Bread
2 cups flour
1 1/4 cup walnuts
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 cup mini-chocolate chips
4 tbsp cornstarch
4 tbsp water
3 ripe bananas, mashed well
1/4 cup plain yogurt (can substitute buttermilk)
6 tbsp unsalted butter, melted
1 tsp vanilla
Heat oven to 350. Move rack to lower-middle position. Spray a 9"x5" loaf pan with PAM.
Spread walnuts on a baking sheet and toast for about 8 minutes until fragrant. Remove to a cutting board and coarsely chop.
In a large bowl, mix flour, cooled walnuts, sugar, baking soda, salt and chocolate chips with a wooden spoon.
In a medium bowl, whisk together cornstarch and water with a fork. Add bananas, yogurt, cooled butter and vanilla and mix well. Lightly fold banana mixture into dry flour ingredients.
Pour batter into loaf pan and bake for 55 minutes, or until a toothpick comes out clean. Cool 5 minutes, then transfer to a wire rack.
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