Yet another take on traditional banana bread, "Chocolate Chip Banana Bread" (page 402) takes this dessert bread to new heights. With the addition of chocolate chips, it is downright decadent! A simple quick-bread, there is really nothing tricky about this recipe and you can have it mixed up and ready to bake in the time it takes to preheat the oven. With 3 bananas in the batter, you shouldn't have any problem substituting the canola oil with apple sauce, as I did (I used a scant ½ cup), which turns out to be a good choice, as this recipe also calls for apple juice as part of the liquid ingredients. Chopped walnuts are stirred into the batter with the chocolate chips for additional flavor and chew. The recipe notes say the leftovers make good French toast, but so far I haven't tried this.
"Keeping it McDougall Friendly" checklist:
ü Substitute the all-purpose (white) flour with whole wheat pastry flour.
ü Substitute the canola oil with a scant ½ cup of apple sauce.
ü Use a non-stick loaf pan that does not need to be oiled, such as one made of silicone.