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Marbled-Chocolate Banana Bread

Photography: Randy Mayor; Styling: Jan Gautro
Yield

1 loaf, 16 slices (serving size: 1 slice)

Give your standard banana bread recipe the boot and try this chocolate-swirled version. The presentation is stunning–toast and top with a spoonful of peanut butter, and this breakfast bread really shines.

Ingredients

  • 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 banana (about 3 bananas)
  • 1/2 cup egg substitute
  • 1/3 cup plain low-fat yogurt
  • 1/2 cup semisweet chocolate chips
  • Cooking spray

Nutrition Information

  • calories 183
  • caloriesfromfat 23 %
  • fat 4.7 g
  • satfat 2.8 g
  • monofat 1.4 g
  • polyfat 0.2 g
  • protein 3.1 g
  • carbohydrate 33.4 g
  • fiber 1.3 g
  • cholesterol 8 mg
  • iron 1.1 mg
  • sodium 180 mg
  • calcium 18 mg

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

  4. 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.