Cocoa powder is an excellent source of flavonoids – antioxidants in chocolate that studies suggest can keep your heart healthy and your weight stable. If you have bananas that are starting to turn brown, peel them and pop them into a resealable freezer bag and then into the freezer. They’re ready to use when you want to make this recipe – just mash the frozen bananas with the back of a fork.
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1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup granulated sugar
1/4 cup canola oil
1 tablespoon low fat milk (1 per cent MF or less) or unflavoured soymilk
2 medium eggs
1 cup mashed banana (about 2 medium)
2 tablespoons of cocoa powder
Preheat oven to 350°F (180°C).
Grease and flour a 9 inch x 5 inch (2 litre) loaf pan.
In a large mixing bowl, combine all-purpose flour, whole-wheat flour, baking powder and baking soda.
In a separate bowl, whisk together sugar, oil, milk, eggs and mashed banana.
Add banana mixture to flour mixture; whisk together until combined.
Remove 1/4 cup of the batter and mix with cocoa powder in a separate bowl. Set aside.
Pour the batter into the prepared loaf pan.
Drizzle the cocoa mixture over the batter in the pan, and then drag a knife through the batter to create a marble effect.
Bake for 40 to 45 minutes or until cooked through (when a knife inserted in the centre comes out clean).
Per ¾-inch slice: 175 calories, 3 grams protein, 6 grams total fat (1 gram saturated fat), 29 grams carbohydrate, 2 grams fibre, 27 milligrams cholesterol, 141 milligrams sodium
From Leslie Beck’s Healthy Kitchen © Leslie Beck, 2012. Reprinted by permission from Penguin Group (Canada), a division of Pearson Canada Inc.