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Chocolate is rich in flavonoids, which have been proven to help repair damage, lower blood pressure, increase blood flow to the brain, and boost the blood's ability to clot. Go ahead and have chocolate for breakfast with this healthy recipe.
Preheat the oven to 350 degrees Fahrenheit. Coat an 8-by-4-inch loaf pan with cooking spray. Set aside.
Combine the all-purpose flour, whole wheat flour, no-calorie sweetener, baking powder, baking soda and salt in a large bowl and whisk to mix well.
Combine the banana, chocolate chips, applesauce, oil, buttermilk, egg and vanilla in a medium bowl and stir to mix well. Add the banana mixture to the flour mixture and stir just until moistened.
Spoon the batter into prepared pan, smooth the top and bake for 45 to 50 minutes or until a toothpick inserted in the center of loaf comes out clean. Cool the bread in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on a wire rack before slicing.
Serving size: 1/2-inch slice. 149 calories, 6 grams fat, 1 gram saturated fat, 131 milligrams sodium, 13 milligrams cholesterol, 22 grams carbohydrate, 2 grams fiber, 3 grams protein.
Carbohydrate: 1 1/2; fat: 1.
Diabetic exchanges are calculated based on the American Diabetes Association Exchange. Exchanges are rounded up or down equal to whole numbers.
Recipe courtesy of the American Diabetes Association.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physicians, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.