Banana Bread with Chocolate and Cinnamon Sugar

An odd recipe at first glance, it contains no fat - no butter or oil whatsoever. However, I guess it's the high proportion of bananas (3 mashed) that provides the moisture necessary. I skipped the cinnamon sugar topping, reduced the sugar to 3/4 cup, and reduced the amount of cinnamon to 1 tsp. I'm not a huge fan of the combo of cinnamon and chocolate, and this seemed to strike a nice balance. I also used a 9 inch square pan, which cut down the baking time to about 12 minutes. It bakes up to be dense and chewy but still soft, with big banana flavour. A nice snacking cake for sure. If low fat is your only concern, it's a great alternative to banana bread, and I'll probably make it again because it was so easy and quick. Might be nice with some walnuts or pecans. Oh, and it supposedly freezes very well.