Marbled-Chocolate-Banana Bread

Yield: 16 servings
Source: Sept 03 Cooking Light magazine


2 cups of all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar (I used 1 cup Splenda)
1/4 cup butter, softened
1 1/2 cups mashed ripe bananas (about 3)
1/2 egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semi sweet chocolate chips
cooking spray


  1. Preheat oven 350
  2. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking soda, and salt, stir with a whisk.
  3. Place sugar and butter in a large bowl, beat med. speed until blended. (About 1 min.) Add banana, egg substitute, and yogurt, beat until blended. Add flour mixture, beat at low speed until moist.
  4. Place chocolate chips in a med. microwave safe bowl and microwave HIGH 1 min. or until almost melted, stirring until smooth, Cool slightly. Add 1 cup of batter to chocolate, stirring until combined.
  5. Spoon chocolate batter alternately with plain batter into 8 1/2 X 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife.
  6. Bake 350 for 1 hour 15 minutes or until wooden toothpick inserted in center comes out clean.
  7. Cool 10 min. in pan on wire rack; remove from pan, cool completely on wire rack.


Healthy Units: 4 per serving
Calories 183, fat 4.7g, protein 3.1g, fiber 1.3g, sodium 180 mg, calc 18 mg

Back to Recipes in Alpha Order
Back to Recipes by Type