Toni's Banana Chocolate Chip Walnut Bread

"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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 29%
  • Fat: 4.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 3.2g
  • Carbohydrate: 25.8g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 153mg
  • Calcium: 41mg

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

  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.
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