CHOCOLATE BANANA BREAD
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6 medium ripe bananas (about 1 3/4 pounds unpeeled)
1 cup sugar
1/2 cup canola oil
1 teaspoon salt
1 teaspoon vanilla
1 whole egg
2 egg whites
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup cocoa
1/2 cup freshly brewed coffee, room temperature

Heat oven to 350 degrees. Lightly coat two 8-by-4-by-2 1/2-inch baking pans with cooking spray. Dust with flour and tap to evenly coat bottom and sides. Shake out excess.

Peel the bananas and puree in a blender or food processor; you should have about 2 1/2 cups. Combine the pureed bananas and sugar in the bowl of an electric mixer. Beat on medium speed until the sugar begins to dissolve. Gradually beat in the oil, salt, vanilla, whole egg and egg whites.

In a separate container, combine the flour, baking powder, baking soda and cocoa. Gradually beat in the flour-cocoa mixture on low speed, adding the coffee alternately with the flour. Pour into the prepared pans.

Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cool about 10 minutes in the pan, then remove from pans and cool completely on a wire rack. Wrap tightly in plastic to preserve freshness.

Makes 2 loaves; 26 total slices.

Nutritional information per slice: Calories, 167; fat, 4.8 grams (25 percent of calories from fat); protein, 2.8 grams; carbohydrate, 29 grams; cholesterol, 8 milligrams; sodium, 115 milligrams.