Banana loaf is an all-time favorite. The loaves are traditionally made with an excess of oil and chocolate chips. By using more banana and low-fat sour cream I enhance the flavor so I can use fewer chips. This is great as a dessert, breakfast or snack.
1. Preheat oven to 350°F. Lightly coat an 8- x 4-inch loaf pan with cooking spray.
2. Using a whisk or electric mixer, combine the banana, oil, sugar, egg, vanilla and yogurt in a large bowl until smooth.
3. In another bowl, combine both flours, baking powder and baking soda. With a wooden spoon, stir the dry mixture into the banana mixture until the dry ingredients are just moistened. Fold in the chocolate chips.
4. Pour into the prepared pan and bake for about 30 to 35 minutes or until a tester inserted in the middle of the loaf comes out clean. Let the loaf cool in the pan on a wire rack before removing.
5. Chocolate drizzle: Melt the chocolate in a microwave oven for 2 minutes on Defrost. Stir until smooth and drizzle over the loaf. Slice into 8 pieces.
1 large ripe banana, mashed (about 1/2 cup. 125mL)
1/4 cup (60 mL) vegetable oil
3/4 cup (185 mL) granulated sugar
1 large egg
1 tsp (5mL) vanilla extract
1/3 cup (80 mL) plain Greek yogurt
3/4 cup (185 mL) all-purpose flour
3 Tbsp (45 mL) whole wheat flour
1 tsp (5 mL) baking powder
1/2 tsp (2.5 mL) baking soda
1/3 cup (80 mL) semisweet chocolate chips
3 Tbsp (45 mL) semisweet chocolate chips (for optional chocolate drizzle.)
Nutritional Analysis – Makes 8 services
Per Serving (1/2 slice)
Protein 1.6 g
Fat 5.3 g
Saturated Fat 1.2 g
Carbohydrates 19 g
Cholesterol 15 mg
Sodium 81 mg
Fiber 0.8 g
Prep Time: 10 minutes
Bake Time: 30 minutes
Make Ahead: Bake up to a day in advance and freeze for up to 1 month.
Makes 1 Loaf
Nutrition Watch: Semisweet chocolate is high in saturated fat, calories and sugar. Use it in moderation to give flavor, but not excess calories.