Half-the Fat and Sugar Chocolate Chip Banana Bread

2 cups (250 grams) all-purpose unbleached flour

2 teaspoons baking powder

¼ cup unsalted butter, softened

6 tablespoons unsweetened, unflavored applesauce

½ cup + 2 teaspoons (118 grams) dark brown sugar

¼ cup measurable stevia (organic) or 12 packets

16 ounces ripe bananas (peeled weight), about 4 medium bananas, mashed

1½ teaspoons vanilla extract

2 large eggs

3½ ounces no-sugar-added dark chocolate chips (I used Lily's brand)

Begin draining the applesauce in a wire mesh strainer.

Place the oven rack in the center position and begin heating the oven to 350 degrees.

Cut a piece of baking parchment paper slightly smaller than the bottom of a 9-by-5-by-3-inch loaf pan. Coat the interior bottom and sides of the loaf pan with butter. Place the parchment paper in the bottom of the pan and coat lightly with butter. Set the pan aside.

In a medium mixing bowl whisk the flour and baking powder together until well combined. Set aside.

Using a stand or hand mixer, mix together the butter, sugar, ¼-cup of drained applesauce and stevia at medium speed until light and fluffy. Reduce the mixer's speed and mix-in vanilla, eggs and ⅓ cup of the flour mixture until just combined.

Using a large rubber spatula, fold in the chocolate chips and mashed bananas. Then, gently fold in the flour mixture until the dry ingredients disappear and are well mixed.

Scrape the batter into the lined loaf pan and bake for about 55 to 60 minutes, or until a toothpick inserted into the center comes out moist, but clean. If it comes out wet, bake for a few minutes more and test again.

On a wire rack, cool the bread for 15 minutes. Run a knife or spatula around the pan's sides, turn the cake upside down to release and place the bread back on the rack to cool completely. Serves 10.

Nutrition values per serving: 261 calories (27.6 percent from fat), 7.8 g fat (4.7 g saturated fat), 47.7 g carbohydrates, 17.6 g sugars, 3.8 g protein, 12 mg cholesterol, 78 mg sodium.

Don Mauer