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Moist and delicious, this nutritious chocolate-chip banana bread is made with bran and flax.
Per slice: 174 calories, 6.2 g total fat (1.8 g saturated fat), 6 g protein, 27 g carbohydrate, 3.5 g fiber, 31 mg cholesterol, 159 mg sodium
Originally published as BRANana Bread in Taste of Home February/March 2010, p32
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Reviewed on Aug. 04, 2012 by mcasto
I've made this before using the magazine but on this online recipe not sure what temperature. The bread is delicious and I've misplaced the magazine so i've looked it up online but can't remember what temp was used
Reviewed on Aug. 22, 2011 by mumbear
Good recipe. Nice flavour. Next time I make this I would split it into two loaf pans as it took about 1-1/2 hours to bake.
Reviewed on Aug. 11, 2010 by cookarika
This bread was delicious! I used light & fit vanilla yogurt instead of plain yogurt since thats all I had on hand. My 2 boys loved it! It had just enough sweet flavor, but still tasted healthy. I prefer it over our regular banana bread recipe! Very good!
Reviewed on Apr. 26, 2010 by Laura.Farnell
In addition to the strawberry yogurt, I also used Kroger brand oat bran instead of the wheat bran that I couldn't find.
This bread was yummy! I accidentally bought the strawberry Greek yogurt (Yoplait Greek style), but it made it a little sweeter (though I couldn't really taste the strawberry flavor). I also found the bread was not done after 50 minutes, so I covered it with foil and baked it probably 15 more minutes. I'll probably bake it less next time, but I'm keeping the strawberry yogurt. Enjoyed it!
Reviewed on Mar. 31, 2010 by amateur cook
This is a yummy and good-for-you bread. I didn't have plain yogurt on hand, so I substituted half vanilla yogurt and half sour cream. I also sprinkled chopped walnuts on the top of the bread before I baked it. It turned out moist and keeps in the fridge well.
Reviewed on Mar. 17, 2010 by ally7p
This was a healthy banana bread and it was very filling. My three year old just loved it and ate half the loaf himself. I really prefer milk chocolate over semi-sweet (which I used per the recipe) so I put a thin layer of peanut bread on the bread and it added just enough sweetness and flavor for me. I might replace half of the chocolate chips with peanut butter chips next time. I used 1% yogurt instead of 2% and the bread was really moist. Baking time was just as the recipe stated and my loaf looked just like the one in the magazine! I'll definitely be making this bread again.
Reviewed on Mar. 16, 2010 by pasquegirl
Very moist and sweet! My whole family loves it.
Reviewed on Feb. 08, 2010 by RJSD
I just read the one comment about baking longer. I actually baked for 45 min and then let it sit in the pan for about 15 min or so and it turned out perfect. I always bake my bread about 5 min less then the time given to make sure it's not over done. Sometimes I need all the time this time I didn't. Also, I realized I used wheat germ instead of the wheat bran. I did that on accident. I didn't realize it until after we had baked it and eaten a piece. I will probably use it again the recipe.
I love these kinds of recipes! They are YUMMY and are more than just fat and sugar. My picky 4 year old even liked it. I feel good about eating this and letting my kids eat it as it has so many good nutrients and they think it's a big treat because it has chocolate chips in it. I used white whole wheat flour and plain greek yogurt.
Reviewed on Feb. 05, 2010 by HeatherHH
This bread has a nice texture, but definitely tastes low-sugar. If I wanted to eat it plain, I wouldn’t make this recipe again, but I like my banana bread with peanut butter. So, this is a nice way to cut back on sugar, which our family tries to limit. Oh, and I just used my homeground white whole wheat flour in place of all the white and bran and flax.
Reviewed on Feb. 04, 2010 by jbug827
Just reread my comment - I covered with foil for the last 15 minutes of my extended baking time.
This is really good for a "healthy version" of banana bread. My kids like it a lot and it's a great way to get fiber and flax into them. I found the baking time to be WAY too short the first time I made it, so I tried again and increased the baking time to 65 minutes with much better results. I put foil over the top of the loaf during the last 50-65 minutes to prevent overbrowning.
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