PEACH BANANA CHOCO-CHIP BREAD
Makes 10 Servings
1 cup Splenda granulated (or sugar)2 cups all purpose flour
1 stick of light butter at room temperature
2 large eggs (or ½ cup egg substitute)
2 ripe bananas
2 ripe peaches (both pealed and pitted; 1 sliced)**
1 TBSP brown sugar**
1 TBSP 1% milk
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
¼ cup chocolate chips
Preheat oven to 325°. Spray a 9x5x3” loaf pan, set aside.
|Don't forget to spray inside your dishwasher so you don't have to clean up the overspray!|
In a large mixing bowl, cream together the butter and Splenda (or sugar). Add the eggs one at a time, beating well after each addition.
In a blender, blend the bananas and 1 peach (not the sliced one) together with a little bit of the milk. Mix in the remainder of the milk and the cinnamon.
In a medium bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the butter mixture until well combined. Add the dry ingredients until just combined. Stir in the chocolate chips.
In the loaf pan, lay out the sliced peaches and sprinkle with the brown sugar. Pour batter over this. Bake 1 hour to 1 hour 10 minutes or until a wooden toothpick inserted in the center comes out clean.
Set on a wire rack to cool for 15 minutes. Remove bread from the pan and invert onto a cake/loaf plate and cool completely before slicing.
|The bottom of the bread|