March is National Nutrition Month, when the Academy of Nutrition and Dietetics reminds everyone to return to the basics of healthy eating. It is also the time of year when the Academy celebrates expertise of registered dietitian nutritionists as the food and nutrition experts.
What better place than the heartland of America—Wisconsin—to blend chocolate into banana bread to make a breakfast solution? This chocolate-laced banana bread is a comfort food but also healthy. Plus, it freezes well!
Vegetable oil cooking spray
4 large bananas, peeled
¼ cup canola oil
½ cup non-fat yogurt
1 large egg, lightly beaten
1 teaspoon vanilla extract
1 ½ cups whole wheat flour
½ cup all-purpose flour
1 cup sugar or spoonable sugar substitute
1 teaspoon baking soda
½ teaspoon salt
½ cup mini-chocolate chips
- Preheat oven to 350º F. Coat an 8-or 9-inch loaf pan with cooking spray.
- Mash the bananas with a fork. Combine with oil, yogurt, egg and vanilla; mix well and set aside.
- In a separate bowl, mix the flours, sugar or sugar substitute, baking soda, and salt; mix well.
- Combine the banana mixture with the flour mixture and stir just until the dry ingredients are moistened. Fold in the chocolate chips. Pour the batter into the prepared pan.
- Bake a 9-inch pan for 45 minutes and an 8-inch pan for about 52 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in the pan 10 minutes; remove from pan.
- Cool, slice and wrap each slice individually; freeze. To serve, thaw at room temperature or toast frozen.
Serving size: 1 slice
Calories: 250; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 20mg; Sodium: 120mg; Total Carbohydrate: 44g; Dietary Fiber: 3g; Protein: 5g.