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    Home » Recipes » Breakfast & Brunch Recipes

    Marbled-Chocolate Banana Bread

    Published: Jan 26, 2009 · Modified: Dec 18, 2016 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    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

    Sliced marbled chocolate banana bread on a cutting board.

    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 ½x4 ½-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; ½ Fruit; 0 Non-Fat Milk; 1 ½ Fat; 1 ½ Other Carbohydrates.

    MacGourmet Rating: 5 Stars

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    Reader Interactions

    Comments

    1. Laura

      January 29, 2009 at 5:30 pm

      What a wonderful recipe and what great photos!

      If you get chance check out my blog for some more great banana bread recipes...

      Reply
    2. Ashley

      February 01, 2009 at 12:03 pm

      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 🙂

      Reply

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