Slices of this moist bread, with its banana flavor, surprise chocolate chips in the center, and crunchy vanilla wafer topping, are particularly inviting for a snack with a cup of hot tea.

Vegetable oil spray
1 3/4 cups all-purpose flour
2/3 cup sugar
1/3 cup semisweet chocolate chips
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup mashed banana
1/3 cup unsweetened applesauce
Egg substitute equivalent to 1 egg, or 1 large egg
1 tablespoon canola or corn oil
6 reduced-fat vanilla wafer cookies, crushed (about 1/4 cup)

Preheat the oven to 350°F. Lightly spray an 8 1/2x4 1/2x2 1/2-inch loaf pan with vegetable oil spray.

In a large bowl, stir together the flour, sugar, chocolate chips, baking powder, cinnamon, and nutmeg. Make a well in the center.

Add the remaining ingredients except the cookie crumbs, stirring until just moistened. Don’t overmix; the batter should be lumpy. Pour into the loaf pan. Sprinkle with the cookie crumbs.

Bake for 55 minutes, or until a wooden toothpick or cake tester inserted in the center comes out clean. Invert the bread onto a cooling rack and let cool before slicing.