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Toni's Banana Chocolate Chip Walnut Bread

Yield 2 loaves; 16 servings per loaf (serving size: 1 slice)
"I adapted this from a vegan muffin recipe to create a healthful snack my always-hungry teenagers can enjoy on the go." -Toni Goodman, Lake Oswego, OR

Ingredients

  • 2 cups mashed ripe banana (about 4)
  • 1 cup vanilla fat-free yogurt
  • 1/2 cup reduced-fat vanilla soy milk
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 4 cups whole wheat pastry flour (about 20 1/2 ounces)
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped walnuts
  • Cooking spray

Nutrition Information

  • calories 150
  • caloriesfromfat 29 %
  • fat 4.9 g
  • satfat 1.2 g
  • monofat 1.8 g
  • polyfat 1.6 g
  • protein 3.2 g
  • carbohydrate 25.8 g
  • fiber 2.7 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 153 mg
  • calcium 41 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 5 ingredients in a food processor; process until smooth.

  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Add banana mixture to flour mixture, stirring just until moist. Stir in chocolate chips and walnuts until well combined. Divide mixture evenly between 2 (9 x 5-inch) loaf pans coated with cooking spray.

  4. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pan; cool completely.