I too, skipped the banana chips and used regular whole wheat flour. I love prunes and this recipe was satisfying on a number of levels. Number 1. I appreciated the healthy ingredients, and Number 2, well prunes are always good for number 2. I'm making it for the second time today.
This bread is very good considering it has no sugar or oil in the batter. I took the shortcut and used baby food prune puree instead of making it from scratch and it cut my prep time noticeably. To make this bread âlighter,â I used 1 whole egg and 2 egg whites and cut the chocolate chips by Â½ (1/2 cup instead of 1 cup) because I didnât want the bread too sweet. I also used Â½ whole wheat flour and Â½ white flour to make it healthier. This bread is perfectly satisfying with a cup of tea.
While this recipe looks good in theory, it's tasted terrible! It was bland, heavy and I couldn't get past the taste of the prunes.
Found this recipe in the magazine tore it out, but misplaced it. I found it again today online and I'm very happy since both me and my husband loved the chocolaty taste and dense texture. Used all the ingredients as the recipe required including only whole wheat pastry flour which I've never used before. My kids (2, 4, and 7) didn't care for it too much unfortunately. We tried it with a cream cheese/sugar mixture with fresh rasberries but preferred it plain.
I made this bread as directed, except for the nuts (not a big fan of nuts in bread). I loved how this bread turned out. It's dense and very chocolatey. I thought my kids would like it (ages 4 & 2), but they prefer a more traditional banana bread. I however, loved it and will make it again for myself and/or friends.
I had to substitute a couple of items to use what I had on hand. Used applesauce instead of the prunes and all the flour was regular whole wheat. I am sure this changed the texture just a bit but it was still a winner. Everyone at my house loved it and I took it to work the next day and it was a hit there too. Definitely a repeat recipe for the next time I have over-ripe bananas.
Can't believe it's not butter-y ! A tasty, moist delight any time of the day -- guilt-free, too! Skip the banana chips, not necessary, and you can save a few calories.. YUMMY !
I too used the Dutch Processed Extra Dark Chocolate...looks odd, but tastes great! I also used mini chocolate chips. I loved it "as is", but agree it could be made without the banana chips. Great alternative to traditional banana bread!
Great for healthful dieters: No added sugars, no added fat, lots of dark chocolate. Would leave out the banana chips. Good that it satisfies your "chocolate tooth" without seducing you for more.
I was surprised how moist it was. Accidentally used Dutch Processed Extra Dark Chocolate and the top came out BLACK, good for Halloween I guess. Was really disappointed until I cut it and ate it. It was so moist. When I tasted the dough as I was pouring it in the pan, it was tasteless and not sweet so I was expecting it to taste the same. On the contrary it was delicious and sweet. My husband loved it too. Will definately make it again.
This was a very tasty recipe, and has got me hooked on prune puree! Very much not a traditional banana bread, and very very dense. I cut it into cubes and ate it as a fiber rich snack.
This was EXCELLENT- super chocolatey and moist. No added sugar or fat really made this a nice, healthier choice. I skipped out on the walnuts. If you're looking for a 'banana' bread, this isn't the recipe for you. The banana merely acts as a moistener in the chocolate bread. The whole family approved.
This is a very dense bread and tastes ok. The banana flavor is overpowered by the chocolate. It's not bad but not a recipe that I would make again.
Just made this and it is terrific! Might add a bit of salt but that is the only adjustment I may make.