Low-fat Banana-Chocolate loaf

To satisfy one of my evening cravings, I made this low-fat, chocolate banana loaf. I took the basic idea from the recipe for Low-fat banana loaf, at joyofbaking. I customized the recipe, added cocoa powder and used whole wheat flour. Here is the modified recipe.

Low fat Chocolate Banana Bread:

1 cup mashed ripe bananas (I used 7 small bananas)
1 tsp baking soda
1/2 cup low-fat plain yogurt
1/4 cup canola or vegetable oil
1/4 cup brown sugar (I used demerara sugar)
1/2 cup white sugar
1 large egg
1 tsp pure vanilla extract
1 1/4 cups whole wheat flour
1/4 cup cocoa powder
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips


Low Fat Banana Bread: Preheat oven to 160 degrees C. The original recipe states 180 degrees C. Since I use a convection oven I reduce the temperature by 10 degrees C, from the original recipe. Since this pan is a dark coloured one, I reduced it further down by 10 degrees C.

Grease and line a 8 x 4 inch (20 x 10 cm) loaf pan with parchment paper.

In a large bowl, mix the mashed bananas with the baking soda and yogurt. Allow to sit while you prepare the rest of the batter.

Meanwhile, in a separate bowl, whisk together the oil, sugar, egg, and vanilla.

In another large bowl, whisk together the flour, cocoa, baking powder, ground cinnamon and salt.

Then combine the banana mixture with the oil mixture and then add to the flour mixture. Stir just until all the ingredients are moistened. Mix the chocolate chips in 1 tbsp of flour and mix into the batter. Pour into the prepared pan and smooth the top. Bake for about 45 - 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Remove from oven and place on a wire rack to cool.

Makes one loaf (about 12 slices).

Verdict: This is a dense and sweet chocolaty bread. Awesome to satisfy a sudden craving, but almost guilt free indulgence :).