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
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)
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.
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