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
/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

1. Preheat oven to 350 degrees.

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 on 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 degrees 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 (23% from fat); Fat 4.7g (sat 2.8g, mono 1.4g, poly 0.2g); Protein 3.1g; Carb 33.4g; Fiber 1.3g; Chol 8mg; Iron 1.1 mg; Sodium 180mg; Calc 18mg

"Banana Appeal"
Article by Jean Patterson
Copyright 2003 by Cooking Light.
Originally published in Cooking Light, September 2003