Cooking Light Tonight!

Well this week's Cooking Light recipe didn't exactly count as dinner (although Charlotte would have liked it served as dinner).

As I've told y'all before, Miss C likes her some banana bread, so I try to make a loaf every couple of weeks to keep her happy.  She's a little spoiled!!  :)  I have to say that this week's effort is my personal favorite so far.  It's absolutely the moistest (er....most moist?) and for a "light" recipe this was somewhat surprising.  Could have been the chocolate, but whatever it was, this one's a keeper.

This is a recipe I pulled out of the magazine at some point, which is something I do quite often.  I have this huge stack of magazine pages in my office of recipes I'm yet to make.  Somewhat like my cookbook dilemma....oh well.

Marbled-Chocolate Banana Bread

Chocolate and bananas are a natural pair.  Toast and top with a spoonful of peanut butter for breakfast.

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

Preheat oven to 350 degrees

Lightly spoon flour into dry measuring cup 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

FAT:  4.7g

PROTEIN:  3.1g

CARB:  33g

FIBER:  1.3g

CHOL:  8mg

SODIUM:  180mg

Y'all need to make this one.....it's delish.