| Ingredient | Weight | | flour | 32 ounces | | SPLENDA® No Calorie Sweetener, Granulated | 4 ounces | | baking powder | 1.4 ounces | | baking soda | 0.5 ounce | | salt | 0.25 ounce | | Eggs | 12.8 ounces | | Mashed ripe bananas | 32 ounces | | Vegetable oil | 9 fluid ounces | | Reduced-fat milk | 10 fluid ounces | | Semisweet baking chocolate | 20 ounces | | Chopped walnuts | 8 ounces |
| Preheat oven to 350°F. Grease four 9” x 5” loaf pans. Set aside.
CHOP baking chocolate coarsely and set aside.
MASH bananas in a 12-quart mixer using the paddle attachment. Add eggs, oil and milk. Mix on low speed until well blended.
MIX flour, SPLENDA® Granulated, baking powder, baking soda and salt in a large bowl. Add to banana mixture and mix until just moistened. Add chopped chocolate. Stir until just mixed.
POUR ¼ of the batter into each prepared pan.
BAKE for 45-50 minutes, or until toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan. Cool completely on wire rack. |
