Chocolate Chip Banana Bread

Hey, this is Emily.  Hope everyone had a good Labor Day!  I tried out my first Chocolate Chip Banana Bread.  I got the recipe from our newest author, Kirstin! 

Ingredients

1 1/4 cups unbleached all-purpose flour (substitution, use whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon fine salt
3 egg whites , at room temperature
1/2 teaspoon vanilla extract
1/2 cup apple sauce (unsweetened)
1/2 cup splenda (or ½ cup sugar)
3 very ripe bananas , peeled, and mashed with a fork (about 1 cup)
1/2 cup chocolate chips (or more to taste)

Directions
Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F. In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the apple sauce and sugar until light and fluffy. Gradually pour the egg mixture into the apple sauce while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don’t worry), and remove the bowl from the mixer. With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the chocolate chips and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.  Substitution – instead of making bread, make muffins or mini muffins.