This is one of my go to recipes when I have extra bananas. It’s from Cooking Light and they have a whole series on banana breads. I’ve tried several and they are all yummy. You would never know that were light. They call it a Marbled Chocolate Banana Bread, in my house it’s known as chocolate swirl banana bread. Either way, we love it! I usually make this recipe in a standard loaf pan but I gave these away as party favors at my daughter’s Curious George Birthday Party so I used mini loaf and muffin tins.
- 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 (I used two whole eggs)
- 1/3 cup plain low-fat yogurt
- 1/2 cup semisweet chocolate chips
- Cooking spray
This is how I make mine, it’s a little different then the Cooking Light recipe. Basically, I combined a few steps to avoid extra bowls and such to clean 🙂
1. Preheat Oven to 350°.
2. 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).
4.While the sugar and butter is creaming. Mash the bananas with a fork.
6. Add flour mixture; beat at low speed just until moist.
7. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stir until smooth.
8. Fill your pans about halfway with batter leaving about 1/3 of the batter in the mixer.
9. Add chocolate to the mixer with the remaining batter and combine.
10. Spoon chocolate batter on top of plain batter and swirl batters together.
11. Bake at 350° for about 30 minutes or until a wooden pick inserted in center comes out clean.
These freeze very well and are a great healthy snack or breakfast on the go.
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