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Marbled-Chocolate Banana Bread

A recent post over on PatsyK’s blog reminded me that I’ve had this recipe for a while and needed to try it. Ironically, my mother-in-law had some bananas that were turning black, so I told her they’d be perfect for banana bread. She gave me the bananas, and I made this bread. WOW! It’s really delicious! The yogurt keeps it super moist, and it’s a really pretty bread. It’s great for breakfast or dessert (or just general snacking). I’ll definitely be making this again!

Marbled-Chocolate Banana Bread

Marbled-Chocolate Banana Bread

Marbled-Chocolate Banana Bread

Marbled-Chocolate Banana Bread

Marbled-Chocolate Banana Bread
Cooking Light September 2003

Serving Size : 12

2 cups unbleached flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup sugar
¼ cup unsalted butter, softened
1 ½ cups mashed banana, (about 3 bananas)
2 eggs
⅓ cup plain nonfat yogurt
½ cup semisweet chocolate chips

Preheat oven to 350 degrees.

Lightly spoon flour into dry measuring cups and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2×4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional notes:
Per Serving (excluding unknown items): 240 Calories; 7g Fat (24.9% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 186mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

MacGourmet Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

2 Comments

  • Ashley

    Thanks so much, Laura! We just finished this bread up, and it’s wonderful left over, too! I’m definitely going to be checking out your blog – banana bread is one of the best things ever 🙂

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