Marbled-Chocolate Banana Bread

Photography: Randy Mayor; Styling: Jan Gautro

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.

Yield: 1 loaf, 16 slices (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 23%
  • Fat: 4.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.1g
  • Carbohydrate: 33.4g
  • Fiber: 1.3g
  • Cholesterol: 8mg
  • Iron: 1.1mg
  • Sodium: 180mg
  • Calcium: 18mg

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

Preparation

  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.
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