Chocolate Banana Bread
This recipe was adapted from the Joy of Baking, using a Spark People recipe for 100 calorie banana muffins (I made those as well, only 122 calories per muffin with pecans):
- ½ cup walnuts or pecans, toasted and coarsely chopped
- 1 cup whole wheat flour
- ½ cup old fashioned oats
- ¼ wheat bran (or more flour)
- ¼ cup (unsweetened cocoa powder (Dutch processed or regular; I ran out and used hot chocolate mix instead and had to add a bit of extra milk)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 egg whites
- ½ cup Greek yogurt
- ¼ cup honey (optional)
- 3 ripe bananas, mashed well (about 1-1/2 cups)
- 1 tsp pure vanilla extract
- 1 tsp organic cane sugar (or Sucanat) and 3 Tbs belgian chocolate chips (milk or dark) for sprinkling
In a large bowl whisk together the nuts and dry ingredients.
In a medium-sized bowl combine the mashed bananas, eggs, yogurt, and vanilla. Lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Scrape batter into a muffin tin or prepared loaf pan and sprinkle the top of the bread with 1 tsp sugar and chocolate chips.
Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes for the loaf or 20-25 minutes for the muffins. Place on a wire rack to cool and then remove. Serve warm or at room temperature.
Tips: Can be covered and stored for a few days, or frozen for longer storage.
