Chocolate-Cherry Banana Bread (Diabetic Friendly)

Miniature chocolate pieces scatter throughout this quick bread, making a little chocolate seem like a lot.

• Ready In: 45 mins
• Serves: 16

Ingredients

• 1 1⁄2 cups all-purpose flour
• 2⁄3 cup Splenda sugar substitute, baking blend
• 2  teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 cup Egg Beaters egg substitute (or 1 egg, beaten)
• 1⁄4 cup fat free sour cream
• 1⁄4 cup nonfat milk
• 2  teaspoons  cooking oil
• 1  teaspoon vanilla
• 2⁄3 cup  mashed banana (about 2 medium bananas)
• 8  maraschino cherries, drained and chopped
• 1⁄4 cup  chopped walnuts
• 2  tablespoons  miniature semisweet chocolate chips

Directions

1. Preheat oven to 350 degree F.
2. Lightly coat the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.
3. In a large bowl, stir together all-purpose flour, sugar, baking powder, and baking soda.
4. Make a well in center of flour mixture; set aside.
5. In a medium bowl, combine sour cream, milk, egg, and oil.
6. Stir in mashed banana and vanilla.
7. Add sour cream mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).
8. Fold in chopped cherries, walnuts, and chocolate chips.
9. Spoon batter into prepared pan.
10. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.
11. Cool in pan on a wire rack for 10 minutes. Remove bread from pan.
12. Cool completely on wire rack. Makes 16 slices.