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Banana-Chocolate-Walnut Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 02 Oct 2010 10:33:37 -0700
v110.n033.5
* Exported from MasterCook *

                        Banana-Chocolate-Walnut Bread

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Chocolate/Cocoa                 Nuts

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/2           cups  mashed ripe banana
       1/3           cup  plain nonfat yogurt
    5        tablespoons  butter -- melted
    2              large  eggs
       1/3           cup  granulated sugar
       1/3           cup  packed brown sugar
    6 3/4         ounces  all-purpose flour -- (about 1 1/2 C)
       1/4           cup  ground flax seed
       3/4      teaspoon  baking soda
       1/2      teaspoon  salt
       1/2      teaspoon  ground cinnamon
       1/8      teaspoon  ground allspice
       2/3           cup  semisweet chocolate minichips -- divided, NOTE
       1/3           cup  chopped walnuts -- toasted and divided
                          cooking spray
    2        tablespoons  nonfat milk

1.  Preheat oven to 350F.

2.  Combine first 4 ingredients in a large bowl; beat with a mixer at 
med speed until blended.  Add sugars; beat until blended.

3.  Weigh or lightly spoon flour into dry measuring cups; level with 
a knife.  Combine flour and next 5 ingredients (through allspice) in 
a small bowl; stir well with a whisk.  Add flour mixture to banana 
mixture; beat just until blended.

4.  Fold 1/3 c minichips and nuts into batter; pour batter into a 9 x 
5" loaf pan coated with cooking spray.  Bake at 350F for 55 min or 
until a wooden pick inserted in center comes out clean.  Remove from 
oven; cool 10 min in pan on a wire rack.  Remove from oven; cool 10 
min completely on wire rack.  Combine remaining 1/3 c minichips and 
milk in a microwave-safe bowl; microwave at HIGH for 30 seconds, 
stirring until smooth.  Drizzle over bread.

Yield: 16 servings (servings size; 1 slice)

Source:
    "Cooking Light, Oct 2010"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 169 Calories; 7g Fat (34.9% 
calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 
36mg Cholesterol; 179mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : NOTE: mini chocolate chipes disperse well and melt nicely for the glaze.