Double chocolate banana bread is moist and indugently chocolatey, but also wholesome with the addition of whole wheat flour and ground flaxseed. Its perfect for breakfast or a snack, and freezes beautifully!
Course: Bread, Breakfast
Keyword: Banana Bread
1 ½cupmashedripe banana (about 3 large bananas)
⅓cupplain nonfat Greek yogurt
2large eggsflax or chia egg substitutes will work fine too
1 ¼cupswhite whole wheat flour
¼cuppowdered peanut buttersuch as PB 2
¼ground flaxseedtoasting the flaxseeds and grinding them fresh will result in the best flavor and maximum nutrition
⅓cupdark chocolate almond spread from Trader Joe'sNutella or similar is fine too
⅔cupdark chocolate chipsI used Ghirardelli 60% cacao
Preheat oven to 350. Spray a loaf pan with cooking spray and set aside.
In a mixing bow, combine the bananas, yogurt, oil, eggs and vanilla. Mix with a stand or hand mixer until well incorporated.
In a medium bowl, whisk together the flour, powdered peanut butter, flaxseed, baking soda, and salt.Gradually add this to the wet ingredients until just combined; being careful not to over mix.
Microwave the chocolate almond spread for 30 seconds. It should be melted when you stir it. If not, continue to heat for 15 second increments until it's melted.
Fold the melted chocolate spread and chocolate chips into the banana bread batter. You should see swirls of melted chocolate throughout the batter.
Pour the batter into your prepared pan and bake for 50-55 minutes until golden brown and cooked through the center. Cool on a wire rack for 5 minutes and then remove the bread from the loaf pan to the wire rack to cool completely.
Nutrition Information per Serving: Calories 194, Total Fat 9.2g, Saturated Fat 6.2g, Trans Fat 0g, Cholesterol 31mg, Sodium 178mg, Potassium 171mg, Total Carbohydrates 23.9g, Dietary Fiber 3.2g, Sugars 10.4g, Protein 6.3g