Chocolate Chip Banana Bread (Low-Fat)

This comes from the New Dr. Cookie Cookbook. To make this low-fat use 1 egg and 2 egg whites. Or if you're lazy like me just use 2 whole eggs.

• Ready In: 1 hr 30 mins
• Serves: 14
• Yields: 1 loaf

Ingredients

• 2  cups unbleached all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  large egg
• 2  large  egg whites
• 1 1⁄3 cups sugar
• 2  tablespoons  vegetable oil
• 1⁄3 cup plain nonfat yogurt
• 1 1⁄4 cups bananas, ripe and mashed, about 3
• 3⁄4 cup  semi-sweet chocolate chips

Directions

1. Mix flour, baking powder, baking soda and salt in bowl. Set aside.
2. Beat egg and 2 egg whites with sugar and oil with an electric mixer until smooth.
3. Add the yogurt and bananas and beat again.
4. Stir in the flour mixture and chocolate chips by hand until just combined.
5. Pour into a 9x5 loaf pan that's been sprayed with cooking spray.
6. Bake for about 1 hour and 15-20 minutes at 350 degrees or until a toothpick inserted in the center of the loaf comes out clean. The crust may crack.
7. Cool in the pan on a wire rack for 10 minutes.
8. Remove from pan and cool completely.
9. This can be frozen after it cools completely.