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My review
Whole Wheat Chocolate Banana Bread
omghi
"Satisfy your chocolate cravings with this whole wheat recipe that uses only 1 tablespoon of oil! Enjoy a low fat recipe that still tastes great."
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Ingredients
2 h 30 m servings 128 calsOriginal recipe yields 16 servings (1 - 9x5 inch loaf)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C). Lightly spray a 9x5 inch loaf pan or 16 muffin cups with cooking spray. Stir the skim milk and lemon juice together in a glass measuring cup; let stand until curdled, about 30 minutes. Whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
- Beat the eggs and sugar together with an electric mixer until smooth. Mix in the mashed bananas, the milk mixture, canola oil, and vanilla extract. Stir in the flour mixture just until all ingredients are moistened. Pour the batter into the prepared pan or muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for a loaf, or 30 minutes for muffins. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 128 calories; 2.3 g fat; 26.1 g carbohydrates; 3.5 g protein; 23 mg cholesterol; 185 mg sodium. Full nutrition
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Reviews
Read all reviews 5767 Ratings
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Most helpful positive review
8/19/2009
I made this today and it's really good. I only changed a few things (some to make it healthier and some that probably took that away). I added 1/2 tsp of oil and swapped to olive oil (omega 9 ...
Most helpful critical review
8/24/2009
I would have liked to give this recipe more stars. The texture was nice, and the loaf turned out very moist (I had small bananas, so I used four instead of three). The whole wheat flour works ...
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8/19/2009
I made this today and it's really good. I only changed a few things (some to make it healthier and some that probably took that away). I added 1/2 tsp of oil and swapped to olive oil (omega 9 ...
12/5/2009
This bread is really good. Here are some changes that I made to make it even better: Reduced the cocoa powder to 1/4 C., increased the oil to 1/4 C. (to make it more moist,) added 1/2 C. semi-sw...
8/24/2009
I would have liked to give this recipe more stars. The texture was nice, and the loaf turned out very moist (I had small bananas, so I used four instead of three). The whole wheat flour works ...
8/30/2009
I made this while waiting for my bread dough to rise. Didn't want to waste that oven heat! I did mush one and a half bananas and cut up the other one and a half. I had a bag of chocolate chips I...
5/24/2010
I just made this bread and my 8 year old daughter and I can't stop eating it. I only changed up the spices a bit. I like cloves but less nutmeg, so I put in 1-1/4 tsp. cinnamon, 1/4 tsp cloves...
8/26/2009
This is an excellent dessert bread! I followed the recipe exactly and loved it! The loaf was dense, moist, and simply scrumptious. The chocolate and banana were delicious together and you cou...
5/16/2010
This recipe yielded twelve beautifully high domed, flavorful and moist muffins for me. One thing I did differently than the recipe instructs was to use real buttermilk (1%) rather than the writt...
2/23/2010
Fantastic! I made these as muffins (and it made 16 regular-size). I found the banana and chocolate complimented each other very well and didn't have a problem with competing flavors as some revi...