Martian Food
Sep 18, 2015

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Banana-Chocolate-Walnut Bread

Active time:30 minutes

Start To Finish:1 hour, 30 minutes

Difficulty:

Yield: 16

Source: Cooking Light

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Ingredients:

1½ cups mashed ripe banana
⅓ cup plain fat-free yogurt
5 Tbs. butter , melted
2 large eggs
⅓ cup granulated sugar
⅓ cup packed light brown sugar
6¾ oz. all-purpose flour (about 1½ cups)
¼ cup ground flaxseed
¾ tsp. baking soda
½ tsp. salt
½ tsp. ground cinnamon
⅛ tsp. ground allspice
⅔ cup semisweet chocolate minichips, divided
⅓ cup chopped walnuts, toasted
nonstick vegetable oil spray
2 Tbs. fat-free milk

Directions:

Preheat oven to 350°F.

Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Add sugars; beat until blended.

Weigh flour, or lightly spoon it into dry measuring cups and level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl; stir well with a whisk. Add flour mixture to banana mixture; beat just until blended.

Fold 1/3 cup minichips and nuts into batter; pour batter into a 9X5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in the center comes out clean. Remove from the oven; cool 10 minutes in pan on a wire rack. remove bread from pan; cool completely on a wire rack. Combine remaining 1/3 cup minichips and milk in a microwave-safe bowl; microwave on high for 30 seconds, stirring until smooth. Drizzle over bread.


Nutritional Information

Calories: 195; Fat: 8.9g; Saturated: 4g; Mono: 2.3g; Poly: 2.1g; Protein: 3.6g; Carb : 27.3; Fiber : 2.1g; Chol : 32mg; Iron : 1.2m; Sodium : 174m; Calcium : 29mg;


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