Fuel up with a slice of this delicious Black Bottom Ovaltine Banana Bread. It can be made in advance and placed into the freezer for later use – the perfect grab-and-go breakfast or snack before the rush of after school activities.

Black Bottom Ovaltine Banana Bread

Nonstick cooking spray

1 1/2 cups whole-wheat flour

1/2 cup all-purpose flour

2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

3 very ripe bananas, mashed well (about 1 1/2 cups)

3/4 cup granulated sugar

1/3 cup unsalted butter, melted

1/4 cup plain yogurt

2 large eggs, lightly beaten

1 teaspoon vanilla extract

1/2 cup OVALTINE Rich Chocolate Mix

1. Preheat oven to 350°F (175°C). Spray bottom of 9 x 5-inch loaf pan with nonstick cooking spray.
2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in medium bowl.
3. Combine bananas, sugar, butter, yogurt, eggs and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened. Remove 1 cup of batter and place into separate bowl along with Ovaltine; stir until combined.
4. Spoon Ovaltine mixture into prepared pan; top with remaining banana batter.
5. Bake for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes; transfer to wire rack to cool completely. (Bread can be wrapped in plastic wrap and stored at room temperature for up to 3 days.)

Makes 1 loaf or 16 servings.

Nutritional Information Per Serving (1/16 of recipe): Calories: 160 Calories from Fat: 45 Total Fat: 5 g Saturated Fat: 2.5 g Cholesterol: 35 mg Sodium: 210 mg Carbohydrates: 28 g Dietary Fiber: 2 g Sugars: 14 g Protein: 3 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.