Wednesday, November 19, 2008

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.

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