Chocolate Chip Banana Bread
I love bananas but no matter how many or how few I buy, I always seem to have one or two that end up overripe and mushy. Sometimes I peel them, break them into pieces and freeze them to use in smoothies. Other times, when I don't have time to bake, I'll freeze them whole, in their peel, to use at a later date. This latest batch of overripe bananas didn't make it to the freezer. The bananas went into another of my go-to recipes.
I got this recipe for chocolate chip banana bread almost 20 years ago from one of my best friends. At one point I was making it so often I had the ingredients memorized. The nice thing is, with the exception of sour cream, I almost always have the ingredients I need on hand.
Over the years I've also experimented with lightening it up by substituting the oil with the same amount of applesauce, using non-fat sour cream (I can only stand to use it in baking), and using egg whites for the eggs. The most obvious difference between the original recipe and the lower calorie version is the texture. The lower calorie version is chewier but still just as tasty. I made some notes below so feel free to experiment.