Ingredients
Scale
- 3 very ripe bananas, mashed (about 1 cup)
- 1/2 cup sugar
- 1/2 cup plain low-fat or non-fat yogurt
- 1/4 cup canola oil
- 2 teaspoons vanilla
- 1 egg
- 3/4 cup all-purpose flour
- 3/4 cup white whole-wheat flour
- 1/4 cup flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 – 1/2 cup cocoa powder (optional–use more for a darker chocolate bread)
- 1/2 cup good quality white, semi-sweet or dark chocolate chips (or a mix of the 3)
- 1 1/2 cups berries (I used mulberries)
- 1/2 cup chopped toasted walnuts (optional)
- For the top: 1 – 2 Tablespoons raw (turbinado) sugar
Instructions
- Preheat the oven to 325° F. Spray a 9×5 inch bread pan with cooking spray.
- In a large mixing bowl, mash the bananas, then mix in the sugar, yogurt, oil, vanilla and egg and stir well until fully mixed.
- Add the flours, flaxmeal, baking powder, baking soda, salt and cocoa (if using). Stir just until everything is fully mixed and there are no clumps of flour in the batter.
- Fold in the chocolate chips, berries and nuts (whichever of the three you wish to include), then pour the batter into the prepared pan. Sprinkle with raw sugar and bake for 1 hour 15 minutes or until a wooden pick or knife inserted in the center comes out clean. Let rest for a few minutes before eating.
Notes
Adapted from Cooking Light
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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