Black Bottom Ovaltine Banana Bread
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
Directions, Reviews, Nutrition
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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I made this exactly as directed and it is delicious!
Serving Size: 1/16 of Recipe
Servings Per Recipe: 16
- Amount Per Serving
- 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.