Banana-Chocolate Bread


If you like banana bread and chocolate, you will like this bread.  It tastes like Best Banana Bread, only sweeter.

Banana-Chocolate Bread, from Baking Illustrated

2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped course
10 tablespoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well
1/4 cup plain yogurt – non-fat
2 large eggs, 2/3 cups egg substitute
6 tablespoons unsalted butter Smart Balance butter blend, melted and cooled
1 teaspoon vanilla extract
1/2 cup (heaping) bittersweet chocolate, grated


1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients plus chocolate together in large bowl; set aside.

2. Mix mashed bananas, yogurt, egg whites, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Yield: 1 loaf

Nutrition per servings (of 16 slices): 234.3 calories, 11.6g fat, 2.6g saturated fat, 0.1mg cholesterol, 188.2 mg sodium, 30.1g carbohydrates, 1.9g fiber, 14.3g sugars, 4.7g protein


2 responses »

  1. This has been the best recipe yet! I made this gluten free by using general gf flour. Since I made gf I did not use egg substitute or only egg whites since sometimes it doesn’t not bind correctly. I cooked it at least 73 minutes.Thanks megster!! (;

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