Cooking Wright

Marbled-Chocolate Banana Bread


2 cups all-purpose flour
3⁄4 teaspoon baking soda
1⁄2 teaspoon salt
1 cup sugar
1⁄4 cup butter, softened
1 1⁄2 cups mashed ripe bananas (about 3 bananas)
1⁄2 cup egg substitute
1/3 cup plain low-fat yogurt
1⁄2 cup semisweet chocolate chips
Cooking spray


Preheat oven to 350.

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 x 4 1⁄2 inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350 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.

Yield: 1 loaf, 16 slices (serving size: 1 slice)
Calories: 183 (23% from fat) Fat: 4.7g (sat fat 2.8g, monofat 1.4g, polyfat 0.2g) Protein: 3.1g Carbohydrate: 33.4g Fiber: 1.3g Cholesterol: 8 mg Iron: 1.1 mg Sodium: 180 mg Calcium: 18 mg

Cooking Light suggested toasting this and topping with a spoonful of peanut butter for breakfast. Mom’s banana bread recipe is still my favorite; I just thought this was a possible change now and then.

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