Marbled-Chocolate Banana Bread

Chocolate and bananas are a natural pair. Toast and top with a spoonful of peanut butter for breakfast.

Yield: 1 loaf, 16 slices (serving size: 1 slice)

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
• 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.

Nutritional Information

Calories:

183 (23% from fat)

Fat:

4.7g (sat 2.8g,mono 1.4g,poly 0.2g)

Protein:

3.1g

Carbohydrate:

33.4g

Fiber:

1.3g

Cholesterol:

8mg

Iron:

1.1mg

Sodium:

180mg

Calcium:

18mg