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Banana-Chocolate-Walnut Bread

Banana-Chocolate-Walnut Bread

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Banana-Chocolate-Walnut BreadBanana-Chocolate-Walnut Bread    Breakfast/Brunch, Healthy


Active Time: 30 minutes
Start to Finish: 1 hour, 30 minutes

ingredients

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

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recipe type

Dessert

source

Cooking Light

yield

16

difficulty

2222

tips

Salted or Unsalted?Salted or Unsalted?
We always cook with unsalted butter. Salted butter is usually less fresh than unsalted, and the salt can be used to mask inferior flavors. Also, manufacturers add different amounts of salt to their butter, so it is difficult to control the amount of salt in your recipe. In a pinch, you can use salted butter in a savory recipe, but we would not recommend using it for baking.

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im