Saturday, June 9, 2012

Chantal's Banana Bread

This bread is not particularly diabetes-friendly, although of course most diabetics can eat a small amount of just about anything, provided they compensate and count those carb and fat exchanges. Still, Chantal doesn't make it to take to Jacquidon's get-togethers any more unless there'll be a lot of other people. It's simply too tempting to overindulge!

Chantal’s Q&S (Quick and Simple) Banana Bread

(You can reduce the chips and nuts to half a cup or even leave them out, but you'll notice the difference.)

Combine in one glass bowl:

3 overripe bananas, mashed
2 eggs
1 t. vanilla
½ c. white sugar
½ c. brown sugar
½ c. yogurt

Combine in another mixing bowl:

1 ½ c flour
½ t. salt
1 t. baking soda
½ t. baking powder
(Yes, both.)

Fold dry ingredients (flour mixture) into banana glop and add:

¾ c. mini chocolate chips
¾ c. chopped pecans

Divide among four mini loaf pans (5.75 x 3.25--I use the disposable foil ones that come in so many festive styles).

Bake at 350F for 45 minutes.

Alternatively, use two regular loaf pans (8 x 3.75) and bake for 55 to 60 minutes.

You don't have to butter the slices . . . but you SHOULD!