Marbled-Chocolate Banana Bread
Adapted from Cooking Light Magazine, found by way of My Recipes
Makes 8 1/2 x 4 1/2-inch loaf, 16 slices
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) (I used 4 smaller bananas)
1/2 cup egg substitute (I used 3 large eggs)
1/3 cup plain low-fat yogurt (I used plain non-fat yogurt)
1/2 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F.
2. In a bowl, combine flour, baking soda, and salt, stirring with a whisk
3. Using an electric mixer, beat sugar and butter at medium speed until well blended. Add banana, egg, and yogurt; beat till blended. Add flour mixture; beat at low speed just until moist.
4. In a microwave safe bowl melt chocolate at Medium for 1 minute; repeat once and stir until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into loaf pan coated with cooking spray and dusted with cocoa powder (optional). Swirl batters together using a knife. Bake at 350 degrees F for 1 hour and 15 minutes or until a wooden skewer inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.