Instructions

• Preheat oven to 350°F. Lightly coat a 9 x 5-inch loaf pan with cooking spray.
• In the bowl of an electric mixer, combine 1 cup sugar and 1/4 cup softened butter. Beat at medium speed until well blended and slightly creamed, about 1–2 minutes. Scrape down the bowl.
• Add 1 2/3 cups mashed ripe banana, 1/4 cup skim milk, 1/4 cup lite sour cream, and 2 large egg whites to the mixer. Mix on low-to-medium speed until evenly combined.
• In a medium bowl, whisk together 1 cup unbleached all-purpose flour, 3/4 cup whole wheat flour, 1/4 cup ground flaxseed, 1 teaspoon baking soda, and 1/2 teaspoon salt.
• Add the dry flour mixture and 1 teaspoon vanilla extract to the banana mixture. Beat just until the batter is blended and no large streaks of flour remain (do not overmix).
• Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake on the center oven rack for about 55 minutes, or until the top feels firm when pressed.
• Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then remove the loaf from the pan and transfer it to a wire rack to cool completely.
• For the glaze, place 2 ounces finely chopped semisweet chocolate and 1 tablespoon shortening in a small saucepan over low heat. Stir constantly until the chocolate and shortening are fully melted and the mixture is smooth.
• Drizzle the warm chocolate glaze over the completely cooled bread. Let the glaze set before slicing and serving.