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.
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
How to Make It
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.
Just made this with my two daughters. It was simple enough for a 7 and 9 year old to do most of the work with me just supervising. We didn't melt down the chocolate, but just tossed the chocolate chips in (and then added a bit more, and then yet more . . .). It was absolutely delicious! My daughters were so excited and proud that they had made this. Thumbs up from all 3 of us! (I agree with other reviewers that you have to watch the baking time. One hour and 15 minutes was too long.)
Very simple and easy to make recipe. I changed yoghurt for quark (same amount) egg substitute for 2 eggs and tried cornflour instead of all-purpose with pretty good results! Absolutely agree on the timing, mine was ready at 50-55 minutes, crispy crust and soft inside, although with cornflour less moist than other banana bread I've made. Very easy to eat, not sickly at all (I don't like super-sweet recipes anyway!)Just one question, the nutritional information is per slice? would be great to indicate the amount in grams ideally =)
Delicious! A few changes - I had 5 small-medium bananas and used all of them, 2 eggs instead of substitute (since I never have it on hand), low fat sour cream (though I was tempted to use he fat free vanilla yogurt I had on hand) and once the batter was mixed I just folded in the chocolate chips. Cooked for the recommended time but on the convection setting (I find for these dense quick breads this works better for me at higher altitude.) Cooking Light baking recipes never disappoint me!
I made this recipe recently and enjoyed the flavor combination of chocolate and banana, but I guess I just wanted it taste more like banana bread with chocolate chips or banana bread with fudge drizzle. Following traditional "marble" bread design basics, this recipe uses the banana base with added chocolate and then you "swirl" into the plain banana base. I thought the chocolate was a tad "lost" in the banana flavor in this case. It was tasty and dense, but moist like a traditional banana bread, and like other reviewers posted it is not too sweet. However, I didn't think it was more than a solid recipe; definitely some effort involved to make it too. As such, I doubt I would make again, but it was good, and worth a try if you are on the fence about making this bread.
Wonderful recipe, but here's the secret: Add BOTH 3/4 t. baking powder AND 3/4 t. baking soda. This will make a lighter bread that some were desiring. I live at 6,000 feet, so lower altitudes may need to add a little more of each. Also, underbaking will produce a heavy loaf. Experiment! It is worth it! This recipe filled two 7 3/8" x 3 6/8" pans baked for 50 minutes. I always use spray/wax paper/spray for easier removal. Experiment by making half of a recipe and baking it in one smaller pan mentioned above.
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