The Washington Post

Banana Bread With Chocolate Drizzle

Banana Bread With Chocolate Drizzle 10.000

Deb Lindsey for The Washington Post

Nourish Mar 25, 2015

This decadently moist, delightfully sweet cake is made with whole-grain flour and much less added sugar than what's called for in typical banana bread recipes, giving you all the dessert satisfaction you crave, in a more healthful way.

Be sure to use very ripe bananas, which contribute significant sweetness.

Make Ahead: The banana bread can be stored in an airtight container at room temperature for 2 to 3 days.


Servings:
10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10 servings; makes one 9-inch loaf

Ingredients
  • 1/3 cup walnut pieces (optional)
  • 1 cup whole-wheat pastry flour or regular whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup canola oil or other neutral-flavored oil, such as “light” olive oil or grapeseed oil
  • 1/4 cup plain low-fat yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 large, very ripe bananas, peeled and mashed (about 1 1/2 cups total)
  • 2 tablespoons confectioners' sugar
  • 2 teaspoons low-fat milk (1 percent), plus more as needed
  • 1/2 ounce dark chocolate (60 to 70 percent cocoa solids), finely chopped

Directions

Preheat the oven to 350 degrees. Grease a 9-by-5-inch loaf pan with cooking oil spray.

If you’ll be adding the walnuts, spread them on a baking sheet and toast in the preheated oven until fragrant and lightly browned, about 8 minutes.

Whisk together the whole-wheat flour, all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder and salt in a mixing bowl.

Whisk together the oil, yogurt, eggs and vanilla extract in a medium bowl, then whisk in the mashed bananas until well incorporated. Add to the flour mixture, stirring just until combined. Stir in the toasted walnuts, if using.

Pour the batter into the prepared pan, smoothing the surface. Bake (at 350 degrees) until a wooden skewer inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan, then transfer the loaf to a plate.

While the banana bread is cooling, combine the confectioners’ sugar and the 2 teaspoons of milk in a small saucepan over low heat; stir until the sugar has dissolved. Add the chocolate and cook, stirring, until melted and well incorporated, about 1 minute. If the mixture seems too thick, add another teaspoon or two of milk, Remove from the heat.

Drizzle or spoon the chocolate mixture over the top of the banana bread. Allow the chocolate to cool and set before slicing and serving.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Monica Norton.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 230


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 35mg 12%

Sodium: 220mg 9%

Total Carbohydrates: 37g 12%

Dietary Fiber: 2g 8%

Sugar: 17g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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