- 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 and divided
- nonstick vegetable oil spray
- 2 Tbs. fat-free milk
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Active Time: 30 minutes
Start to Finish: 1 hour, 30 minutes
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 or lightly spoon flour into dry measuring cups; 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 ⅓ 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 ⅓ cup minichips and milk in a microwave-safe bowl; microwave on high for 30 seconds, stirring until smooth. Drizzle over bread.
Nutritional Information, per serving
Calories: 195; Fat: 8.9g (Saturated Fat: 4g; Monounsaturated Fat: 2.3g; Polyunsaturated Fat: 2.1g); Protein: 3.6g; Carbs: 27.3; Fiber: 2.1g; Cholesterol: 32mg; Iron: 1.2m; Sodium: 174m; Calcium: 29mg.
Note: Nutritional information is approximate.