Banana-Chocolate-Walnut Bread

Photo: John Autry; Styling: Cindy Barr

Make a basic loaf of banana bread even more special with the addition of  chocolate chips, chopped walnuts and flaxseed.

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 195
  • Fat: 8.9g
  • Saturated fat: 4g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 3.6g
  • Carbohydrate: 27.3g
  • Fiber: 2.1g
  • Cholesterol: 32mg
  • Iron: 1.2mg
  • Sodium: 174mg
  • Calcium: 29mg

Ingredients

  • 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
  • Cooking spray
  • 2 tablespoons fat-free milk

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Add sugars; beat until blended.
  3. 3. 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.
  4. 4. 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.
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