CHOCOLATE CHIP-BANANA BREAD

1/4 cup butter, softened

3/4 cup Splenda granulated
2 large eggs
3/4 cup low-fat sour cream or plain Greek yogurt
1 cup fully ripe mashed bananas (usually around 3 bananas)
1 1/2 cup white whole-wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar-free chocolate chips
1/2 cup chopped pecans, optional but suggested for diabetics

Preheat oven to 350 degrees.
Grease and lightly dust with flour an 8-inch loaf pan; set aside.

In large mixer bowl, beat butter and Splenda until blended.  Add the eggs and sour cream; mix well.  Add the bananas.

Combine the flours, baking powder, baking soda, and salt; add to the banana mixture and mix just until moistened. Stir in the chocolate chips and pecans.

Pour the batter into the prepared loaf pan and bake at 350 degrees for 1 hour or until a wooden toothpick inserted in the center comes out clean.

Remove from oven and cool in pan for 5 minutes. Loosen sides and transfer bread from the pan to a wire rack to cool completely before slicing.

Keep leftovers refrigerated.

Remember this is a bread/sweet and enjoy accordingly. You can put a couple slices per small freezer bag and freeze for weeks. You can make several bags and put them inside a gallon freezer bag. You can then pull out a bag as needed.