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.
- 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
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.)