I love a good banana bread. THIS is a good banana bread.
Delicious warm out of the oven. Just as tasty cold from the fridge two days later. Next, I think I'll try it toasted and slathered with peanut butter.
Marbled Banana Bread
Recipe adapted from The Best of Cooking Light
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 don't stock egg substitute, so I used 1/2 cup of egg whites...about 6 eggs)
1/3 cup plain low-fat yogurt (I didn't have any in my fridge, so I pureed some low-fat cottage cheese...worked great)
1 cup semisweet chocolate chips, divided
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 1/2 cup of 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. Add remaining 1/2 cup of chocolate chips to chocolate batter.
Spoon chocolate batter alternately with plain batter into a 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.