| Servings 16 slices |
Ingredients
- 1/4 cup canola oil
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups mashed bananas 3-4 ripe bananas
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup skim milk
- 1/2 cup dark or semisweet chocolate chips
- 1/2 cup chopped pecans
Ingredients
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Instructions
- Preheat oven 350°F. Coat 9x5x3-inch loaf pan with nonstick cooking spray.
- In mixing bowl, beat oil, brown sugar, sugar and vanilla until creamy. Add eggs, mixing well. Add bananas.
- In small bowl, combine flour, cocoa, baking soda and baking powder. Stir in flour mixture and milk; mixing only until combined. Stir in chocolate chips and pecans. Transfer batter into prepared pan.
- Bake 45-50 minutes, or until a toothpick inserted in the center comes out almost clean.
Nutritional Info
Per Serving: Calories 206, Calories from Fat 37%, Fat 9g, Saturated Fat 2g, Cholesterol 23mg, Sodium 117mg, Carbohydrates 30g, Dietary Fiber 2g, Total Sugars 17g, Protein 3g, Dietary Exchanges: 2 other carbohydrate, 2 fat
Nutrition Nugget: A prime food for arthritis sufferers, bananas offer loads of important nutrients to help build collagen and beat inflammation such as vitamin C, B-6 and folate.
Terrific Tip: Don’t overcook: Chocolate cooks after removed from oven. I prefer a nonstick loaf pan Sometimes I use the the mini loaf pans and either freeze for my snacks or breakfasts.
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