| 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.
|
