Recipe by Shelby Jo
From Taste of Home's Healthy Cooking Magazine. Submitted by Sharon Giljum of San Diego, CA. "With chocolate, bananas, and peanut butter, this bread has it all. At less than 275 calories per slice, it's perfect for breakfast, dessert, or an afternoon snack."
Top Review by Redsie
This is one delicious loaf! Used a little less sugar (maybe 3/4 cup) and used cinammon chips instead of peanut butter. Baked it for about 55 minutes and could have baked it a bit more as the center of the loaf was underbaked. Thanks Shelby! :)
- 1⁄4 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup mashed ripe banana (about 2 medium)
- 1⁄3 cup plain fat-free yogurt
- 1 teaspoon vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup whole wheat pastry flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup peanut butter chips
- 1⁄2 cup semi-sweet chocolate chips, melted
Directions See How It's Made
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the bananas, yogurt, and vanilla. Combine the flours, baking soda, salt, and cinnamon; gradually beat into the butter mixture. Stir in peanut butter chips.
- Remove 1 cup batter to a small bowl; stir in chocolate until well blended. Pour half of remaining batter into a 9x5 inch loaf pan coated with cooking spray; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.
- Bake at 350 degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.