Chocolate, Chocolate Chip Butter-less Banana Bread

1¼ cups all-purpose unbleached flour

¼ cup unsweetened natural cocoa powder (not Dutch processed)

6 tablespoons granulated sugar

9 packets natural sugar substitute (such as organic stevia)

1 teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon sea salt

1/8 teaspoon ground allspice (optional) ½ medium-size ripe avocado, chopped

1 large egg

1½ teaspoons vanilla

1 teaspoon orange zest (from a medium orange)

3 very ripe, medium-size bananas, peeled and mashed

½ cup, plus 2 tablespoons sugar-free chocolate chips

Place oven rack in the middle position and begin thing the oven to 350 degrees. Lightly spray the interior bottom and sides of 9- by 5-inch loaf pan with vegetable oil. Set aside.

Add the flour, cocoa powder, sugar, baking soda, cinnamon, salt and optional allspice to a medium mixing bowl and whisk together until combined, about 20-30 seconds. Set aside.

In a food processor, with the steel blade in place, pulse the avocado, egg, vanilla and orange zest until smooth, about 20 to 30 seconds. Transfer the avocado mixture to a large bowl and fold in the mashed bananas. Fold the flour mixture and ½ cup sugar-free chocolate chops into the avocado/flour mixture until just combined (do not over-mix).

Transfer the batter to the prepared loaf pan; smoothing out the surface. Distribute remaining chocolate chips on top. Bake for 1 hour or until a toothpick inserted into the center comes out barely clean.

Place the loaf pan on a cooling rack until cooled completely. Turn out onto a cooling rack chips side up and slice. Serve immediately. Serves 12.

Nutrition values per serving: 136 calories (21.6 percent from fat), 3.3 g fat (1.3 g saturated fat), 27.6 g carbohydrates, 10 g sugars, 3.2 g fiber, 3.1 g protein, 18 mg cholesterol, 209 mg sodium.