Marbled-Chocolate Banana Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Give your standard banana bread recipe the boot and try this chocolate-swirled version. The presentation is stunning–toast and top with a spoonful of peanut butter, and this breakfast bread really shines. Ingredients:
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 |
Directions:
1. Preheat oven to 350°.
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 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.
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