Whether served for breakfast or a snack, this lightened up banana bread with chocolate glaze is sure to please. Wonderfully moist with extra nutrition added and lots of chocolate, it is a recipe you will want to put on repeat.

Banana bread is something I make frequently. I buy bananas practically every time I go to the grocery store. A banana and a spoon full of peanut butter or almond butter is my go-to, no fuss breakfast.

Because I buy them so frequently, there are many times they get to that overripe stage before anyone eats them. Then it’s time to make banana bread. I have tried many recipes over the years and there are a lot of good ones out there.

Most recently I made the one on the cover of the current Cooking Light Magazine. You’ve probably seen it. Doesn’t it look to die for" It’s covered with a fabulous, silky chocolate glaze. It’s a lightened up banana bread made with skim milk, lite sour cream, and egg whites. A hefty dose of mashed bananas (1 2/3 cups)  helps keep the bread super moist and filled with wonderful banana flavor.
Lightened Up Banana Bread Recipe

I altered the recipe a little to make it even healthier, subbing out 1 cup of the 2 cups of all-purpose flour for 3/4 cup whole wheat flour and 1/4 cup ground flaxseed. I’ve been experimenting adding ground flaxseed to a bunch of different foods. And the results are very good. You can add it to breads, pancakes, waffles, muffins, and smoot...