Healthy Marbeled Banana Bread

Recipe from Cooking Light

Now, to continue with my Fall theme and my eating right theme I found this recipe from the Cooking Light website.  Now, I'm a HUGE fan of banana bread and usually make my Grandma's recipe, but wanted to see how this healthy version would taste to sort of "lighten" things up this week. We are going to eat a piece of this for dessert tonight after our Minestrone Soup.  I hope you enjoy!

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 (I used dark chocolate chips)
• Cooking spray

Preparation

Preheat oven to 350°.

• Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
• 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.
• 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.

Cooking Light
SEPTEMBER 2003