Chocolate Cherry Banana Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 130.3
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 242.2 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 2.3 g
- Protein: 3.3 g
View full nutritional breakdown of Chocolate Cherry Banana Bread calories by ingredient
Number of Servings: 12
Ingredients
-
¼ cup softened butter (or substitute of your choice)
¼ cup unsweetened applesauce
1/3 cup coconut sugar (or raw or granulated sugar)
1/3 cup Splenda
2 egg whites
2 tsp. vanilla extract
2 large over-ripe bananas, mashed
1 tsp. baking soda
½ tsp. salt
1 ½ cup flour (I used Spelt, but a mix of all purpose and whole wheat would be great too)
½ cup unsweetened cocoa powder
¾ cup fresh cherries, pitted*, cut in half (you can substitute frozen, thawed cherries)
Directions
~Preheat oven to 325 degrees F. Spray a 9x5” loaf pan with nonstick spray.
~In the bowl of your mixer combine the butter and the applesauce. Add the sugar and Splenda and beat until fluffy. Add the egg whites and vanilla. Then, add the mashed bananas. Finally, add all of the dry ingredients and mix until just incorporated and well combined. Finally, add the cherries and stir them into the batter.
~Transfer the batter into the loaf pan. Bake for 1 hour. Check the loaf with a test stick to make sure it is cooked through (no crumbs come up with the stick). When it is done cooking, let cool on a wire rack for 30 min before removing the loaf from the pan, then let cool to touch before wrapping with cling-wrap. Serve room temperature; enjoy!
Serving Size: makes one 9x5” loaf
Number of Servings: 12
Recipe submitted by SparkPeople user RBLADES1983.
~In the bowl of your mixer combine the butter and the applesauce. Add the sugar and Splenda and beat until fluffy. Add the egg whites and vanilla. Then, add the mashed bananas. Finally, add all of the dry ingredients and mix until just incorporated and well combined. Finally, add the cherries and stir them into the batter.
~Transfer the batter into the loaf pan. Bake for 1 hour. Check the loaf with a test stick to make sure it is cooked through (no crumbs come up with the stick). When it is done cooking, let cool on a wire rack for 30 min before removing the loaf from the pan, then let cool to touch before wrapping with cling-wrap. Serve room temperature; enjoy!
Serving Size: makes one 9x5” loaf
Number of Servings: 12
Recipe submitted by SparkPeople user RBLADES1983.