Chocolate Coconut Banana Bread

Sounds fattening right?

But it's actually better for you than the regular kind. No oil. No butter. No sugar, except for some chocolate chips. You don't have to feel guilty giving it to your kids.

And if fiber is important to you like it is to me, than you will be excited to hear that this loaf has over 40 grams of fiber in it. Except that it's super moist and tastes like dessert. I was skeptical too, so you're just going to have to give it a try. It might even change breakfast as you know it.

I decided to make a loaf while Skylar was busy potty training herself this afternoon. (Incidentally, she peed in the living room like usual, but it's the thought that counts).

I got the recipe from the Feb 2009 issue of Sunset Magazine (the west coast equivalent of Southern Living--love it!) and have loved it ever since.

Ingredients

12 oz pitted prunes (Yes I know prunes are gross, but you won't even taste them)

3/4 cups mashed bananas (I just use 3 medium ones)

2 eggs

1 cup whole wheat flour

1/2 cup cocoa powder (I like Hershey's Special Dark)

2 tsp each baking powder and cinnamon

1 1/2 tsp baking soda

1 cup chopped walnuts (I omit these)

1/2 cup banana chips (I don't like them so I substitute 1 cup unsweetened coconut)

1 cup semi-sweet chocolate chips

1. In a small saucepan, bring prunes and 2 cups water to a boil over high heat. Reduce heat and simmer, uncovered, until prunes are very soft, about 20 minutes. Drain.

2. Meanwhile, preheat oven to 350. Lightly butter and 5 x9 inch loaf pan and line bottom with a piece of parchment paper cut to fit.

3. In a food processor, whirl prunes and bananas until very smooth. Add eggs and whirl to combine.

4. In a large bowl, sift together flour, cocoa, baking powder, cinnamon, and baking soda. Stir in banana mixture until evenly moistened. Stir in nuts, banana chips and/or coconut, and chocolate chips. Scrape the thick batter into a pan and spread level.

5. Bake bread until a toothpick inserted in the center comes out a little chocolaty but not gooey, 45 to 50 minutes. Remove from pan and let cool for an hour before slicing.