Toni's Banana Chocolate Chip Walnut Bread

recipe
"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

Yield:

2 loaves; 16 servings per loaf (serving size: 1 slice)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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

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.

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.

Note:

Toni Goodman, Lake Oswego, OR,

May 2006
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