There is not much in life that is better than a fresh baked loaf of banana bread, unless you don't like bananas, of course. But I tell you, it truly can get better - as I have just recently discovered after making this deliciously sweet and amazing marbled banana bread! Believe it or not, I found this on a Weight Watchers board - I only changed the egg substitute from the original recipe. This is definitely a cakey/dessert type of banana bread, and like most banana breads, this will not last in your house. I had to keep swatting the heathens in my kitchen away so I could snap a pic or two, and then I had to run out for dear life before they started gnawing on my arm that was holding the camera. I'll have to remember to make two loaves next time so I can get an entire slice for myself, since I was left fighting the dogs for the crumbs left on the floor. Can you tell this was a hit in our house? You should make this at 3am that way you can salvage a slice for yourself!
Chocolate Marbled Banana Bread
Yields 1 loaf
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)
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips, plus additional for topping (optional)
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. About halfway through baking, top with additional chocolate chips, if desired. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.