For the banana bread:
1/3 cup walnut pieces, optional
1 cup whole wheat pastry flour, or regular whole wheat flour
3/4 cup all-purpose flour
¼ cup granulated sugar
¼ cup packed light brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ cup canola oil, or other neutral flavored oil such as “light” olive oil or grape seed oil
¼ cup low fat plain yogurt
2 large eggs
1 teaspoon vanilla extract
3 large, very ripe bananas, peeled and mashed (about 1 ½ cups)
For the chocolate drizzle:
2 tablespoons confectioner’s sugar
2 teaspoon 1% low-fat milk, plus more if needed
½ ounce dark chocolate (60-70 % cocoa solids) finely chopped
Preheat the oven to 350 degrees. Spray a 9 x 5-inch loaf pan with nonstick spray.
If using the walnuts, spread them onto a baking sheet and place in the oven until fragrant and toasted, about 8 minutes.
In a large bowl whisk together the whole wheat flour, all-purpose flour granulated sugar, brown sugar, baking soda, baking powder, and salt.
In a medium bowl whisk together the oil, yogurt, eggs and vanilla, then whisk in the mashed banana to combine. Add the wet ingredients to dry ingredients and mix until just combined. Stir in the toasted walnuts, if using. Pour the batter into the prepared pan and bake until a wooden skewer inserted into the center comes out clean, 50-55 minutes. Allow to cool, then transfer the bread out of the pan onto a plate.
Make the chocolate drizzle. Place the confectioner’s sugar and milk in a small saucepan over a low heat and stir until melted. Stir in the chocolate and cook until just melted, about 1 minute. Drizzle the chocolate over the top of the banana bread. Allow the chocolate to cool and set, then slice and serve.
Makes 10 servings
Serving size: one 3/4-inch thick slice
Per serving: Calories 230; Total Fat 7g (Sat Fat 1g); Cholesterol 35mg; Sodium 220mg; Total Carbohydrates 37g; Dietary Fiber 2g; Protein 4g