Rating: 4.5 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 14

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

Maureen Callahan
Recipe by Cooking Light October 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

195 calories; fat 8.9g; saturated fat 4g; mono fat 2.3g; poly fat 2.1g; protein 3.6g; carbohydrates 27.3g; fiber 2.1g; cholesterol 32mg; iron 1.2mg; sodium 174mg; calcium 29mg.
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