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Nutrition
Facts:
(per serving) |
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Calories: 290
Fat: 9g
Cholesterol: 45mg
Sodium: 238mg
Carbohydrate: 46g
Fiber: 2g
Protein: 15g
Soy Protein: 5g
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This recipe is: |
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Low
Cholesterol
Low Sodium
Vegetarian |
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Recipes - Bread
& Baked Goods
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Chocolate
Chip Banana Bread
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| by
Mollie Katzen |
| Serves: 10 |
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| This
bread is very moist and is best served warm.
It freezes and reheats very well in individual
slices. My favorite techniques for freezing
and reheating are as follows: When the bread
has cooled, slice it into fairly thick slices
and place them in a single layer on a tray
that has been lightly sprayed with nonstick
spray. Place the tray in the freezer for about
30 minutes, so the slices can solidify separately.
Transfer the partially frozen slices to a
heavy zip-style plastic bag, and store in
the freezer. To serve, defrost individual
slices either at room temperature or for about
2 minutes on a very low setting in the microwave
then toast them lightly in a toaster over.
The chocolate chips will melt slightly. |
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| Measures
Translation Table |
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| Ingredients: |
1 1/2
cups all-purpose flour
2 scoops GeniSoy®
Natural Protein Powder
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 packed cup plus 2 Tablespoons light brown
sugar
1/4 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. nutmeg
1 cup semisweet chocolate chips
2 very ripe bananas
milk, as needed
2 large eggs
2 T. canola oil
1 tsp. vanilla extract
1/4 tsp. almond extract |
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| Instructions: |
- Preheat the oven to 350°F. Lightly
spray a standard-size loaf pan with nonstick
spray.
- Measure the flour, soy protein powder,
salt baking powder, and spices into a
medium-sized bowl, and stir until thoroughly
blended. Add the brown sugar, crumbling
it in with your fingers, until uniformly
distributed. Stir in the chocolate chips.
- Use a fork to mash the bananas on a
plate, then transfer them to a liquid
measuring cup. Add enough milk to make
1 cup, and transfer this to a seond bowl.
- Beat the eggs into the banana mixture.
When it becomes smooth, add the oil and
extracts, and beat for a minute or two
longer.
- Pour the liquid mixture into the dry
mixture and fold together with a spatula
until completely blended. Be careful not
to overmix.
- Transfer the batter to the prepared
pan, and bake in the center of the oven
for 40-45 minutes, or until a sharp knife
inserted all the way into the center comes
out clean.
- Cool in the pan for about 10 minutes,
then rap the pan sharply, and remove the
bread. Let it cool completely on a wire
rack before slicing.
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