Black Bottom Ovaltine Banana Bread

Black Bottom Ovaltine Banana Bread
Makes:
16
Prep Time:
15
minutes
Total Time:
100
minutes
based on 1 reviews
30

Dietary Considerations:

Vegetarian
Fuel up with a slice of this delicious Black Bottom Ovaltine Banana Bread. It can be made in advance and placed into the freezer for later use – the perfect grab-and-go breakfast or snack before the rush of after school activities.

Ingredients:

  • Nonstick cooking spray
  • 1 1/2 cups whole-wheat flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe bananas, mashed well (about 1 1/2 cups)
  • 3/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 1/4 cup plain yogurt
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup OVALTINE Rich Chocolate Mix

Directions:

PREHEAT oven to 350° F. Spray bottom of 9 x 5-inch loaf pan with nonstick cooking spray.

COMBINE whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in medium bowl.

COMBINE bananas, sugar, butter, yogurt, eggs and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened. Remove 1 cup of batter and place into separate bowl along with Ovaltine; stir until combined.

SPOON Ovaltine mixture into prepared pan; top with remaining banana batter.

BAKE for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes; transfer to wire rack to cool completely. (Bread can be wrapped in plastic wrap and stored at room temperature for up to 3 days.)


Reviews:

Review This Recipe

Yum!

 Star(s)

Dawn Todd from United States

I made this exactly as directed and it is delicious!

Read More Reviews

Review This Recipe
  •  Star(s)

    Yum!

    Dawn Todd from United States

    I made this exactly as directed and it is delicious!

Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

  • Calories: 160
  • Calories from Fat: 45
  • Total Fat: 5g (7% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 210mg (9% of DV)
  • Carbohydrates: 28g (9% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 14g
  • Protein: 3g
  • Vitamin A: 4% of DV
  • Vitamin C: 4% of DV
  • Calcium: 6% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Black Bottom Ovaltine Banana Bread

Ingredients

  • Nonstick cooking spray
  • 1 1/2 cups whole-wheat flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe bananas, mashed well (about 1 1/2 cups)
  • 3/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 1/4 cup plain yogurt
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup OVALTINE Rich Chocolate Mix

 

Directions

PREHEAT oven to 350° F. Spray bottom of 9 x 5-inch loaf pan with nonstick cooking spray.

COMBINE whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in medium bowl.

COMBINE bananas, sugar, butter, yogurt, eggs and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened. Remove 1 cup of batter and place into separate bowl along with Ovaltine; stir until combined.

SPOON Ovaltine mixture into prepared pan; top with remaining banana batter.

BAKE for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes; transfer to wire rack to cool completely. (Bread can be wrapped in plastic wrap and stored at room temperature for up to 3 days.)

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