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Chocolate and bananas- a
natural pair...
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2 cups |
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flour |
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¾ tsp |
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baking soda |
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½ tsp |
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salt |
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1 cup |
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granulated
sugar |
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¼ cup |
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butter,
softened |
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1½ cups |
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mashed ripe
banana (about 3 bananas) |
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½ cup |
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egg
substitute |
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1/3 cup |
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plain
low-fat yogurt |
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½ cup |
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semi-sweet
chocolate chips |
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1 |
Preheat oven to
350°F. Spray 8½ x 4½- inch loaf pan with cooking spray. |
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2 |
Lightly spoon flour
into dry measuring cups and level with knife. In a
medium bowl, combine flour, baking soda and salt. Whisk
together to mix. |
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3 |
In a large bowl,
beat sugar and butter together on medium- speed until
well blended (about 1 minute). Add banana, egg sub., and
yogurt; beat until blended. Add flour mixture; beat at
low speed just until moist. |
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4 |
Place chocolate
chips in a medium microwave- safe bowl, and microwave at
HIGH 1 minute or until almost melted, stirring until
smooth. Cool slightly. Add 1 cup of batter to chocolate,
stirring until well combined. Spoon chocolate batter
alternately with plain batter into prepared pan. Swirl
batters together with a knife. |
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5 |
Bake for 1 hour and
15 minutes, or until a wooden pick inserted in center
comes out clean. Cool 10 minutes in pan on a wire rack;
remove from pan. Cool completely on wire rack. |
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Servings: 16 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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183 |
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Calories From Fat (23%) |
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43.00 |
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% Daily Value |
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Total Fat
4.7g |
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8% |
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Saturated Fat 2.90g |
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15% |
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Cholesterol
8.01mg |
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3% |
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Sodium
150.59mg |
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6% |
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Potassium
131.05mg |
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4% |
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Carbohydrates
32.98g |
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11% |
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Dietary Fiber 1.3g |
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5% |
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Sugar 15.16g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
31.70g |
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Protein
3.30g |
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7% |
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WW Points 4 |
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Recipe Source |
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from Cooking Light |
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