Ingredients:
1 1/4 c. whole wheat flour
1/4 c. all-purpose flour
1/2 c. Splenda No Calorie Sweetener
2 tsp. baking powder
1 tsp. salt
4 ripe bananas, mashed
1/2 c. Egg Beaters
4 oz. Mott's Cinnamon Applesauce cup
1 tsp. vanilla
2 Tbs. semi-sweet chocolate chips
1/4 c. sugar-free Apricot Preserves
Preheat oven to 350 degrees. In a medium sized bowl, combine the egg beaters, bananas, applesauce and vanilla. In a large bowl combine the dry ingredients. Slowly add the wet ingredients to the dry without over mixing. Stir in the chocolate chips. Spray a bread loaf pan with non stick cooking spray and pour in the batter, spreading evenly. Melt the apricot preserves in a small bowl in the microwave for 30 seconds. Drizzle over the top of the batter. Bake for 50-55 minutes until the inside of the bread is firm. Remove the loaf from the pan and let cool on a wire rack. Cut into eight thick slices. (8 servings, 4 WW points per slice)
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