Banana Bread With Chocolate Drizzle
"This decadently moist, delightfully sweet cake is made with whole-grain flour and much less added sugar than what's called for in typical banana bread recipes, giving you all the dessert satisfaction you crave, in a more healthful way. Be sure to use very ripe bananas, which contribute significant sweetness. Make Ahead: The banana bread can be stored in an airtight container at room temperature for 2 to 3 days...."
INGREDIENTS
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1/3 cup walnut pieces (optional)
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1 cup whole-wheat pastry flour or regular whole-wheat flour
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3/4 cup all-purpose flour
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1/4 cup granulated sugar
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1/4 cup packed light brown sugar
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/4 cup canola oil or other neutral-flavored oil, such as “light” olive oil or grapeseed oil
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1/4 cup plain low-fat yogurt
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2 large eggs
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1 teaspoon vanilla extract
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3 large, very ripe bananas, peeled and mashed (about 1 1/2 cups total)
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2 tablespoons confectioners' sugar
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2 teaspoons low-fat milk (1 percent), plus more as needed
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1/2 ounce dark chocolate (60 to 70 percent cocoa solids), finely chopped
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