Make a basic loaf of banana bread even more special with the addition of chocolate chips, chopped walnuts and flaxseed.
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
5 tablespoons butter, melted
2 large eggs
1/3 cup granulated sugar
1/3 cup packed light brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2/3 cup semisweet chocolate minichips, divided
1/3 cup chopped walnuts, toasted and divided
2 tablespoons fat-free milk
How to Make It
Preheat oven to 350°.
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 1/3 cup minichips and nuts into batter; pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely on wire rack. Combine remaining 1/3 cup minichips and milk in a microwave-safe bowl; microwave at HIGH for 30 seconds, stirring until smooth. Drizzle over bread.
This is a great recipe! Since there is just 2 of us, I bake the bread in three smaller pans. I've used vanilla flavored low-fat yogurt when it's all I have on hand and it works fine. Also, due to personal preference, I add the chocolate chips used to make the icing into the bread itself. When they're baked and cooled, I freeze two loaves and we have one. They freeze well and defrost easily on your counter. This is my favorite of the three that were published at once. This is my favorite banana bread so far and I've tried more than I care to remember.
Amazing banana bread!!! I have been making the same recipe for years and wanted a healthier version. This came out so good. My husband liked it better than my old not so healthy recipe. The only thing I changed was I did not have groud flax seed, so replaced it with wheat bran. I will be making this banana bread over and over. Thank you for this recipe!
My daughter-in-law made this banana bread for me. This is my all time favorite version and I have tried many over the years. The chocolate put the bread positively off the charts.I have made this several times and it always comes out moist and yummy.
This are so delicious...the only modification I make is using 1/3 cup Splenda for the granulated sugar as my husband is diabetic. I not only make this is a loaf pan, but at times I also make them in a muffin tin for individual servings, which also make them easier to freeze and take out each morning. If making them as muffins, I bake for 20 min.
I have now made all versions of the banana bread featured in this edition of the magazine (Original, Bananas Foster, Peanut Butter, and this one). Came out beautifully moist and sweet. Loved all four versions!
Awesome recipe that came out great even using egg substitute, whole wheat flour, greek yogurt (for protein), Splenda for regular sugar, and Splenda brown sugar blend for regular brown sugar. Very moist and flavorful and healthier for diabetics!
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