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