Delicious homemade marbled chocolate banana bread

Source: Cooking Light
Chocolate and bananas are a natural pair. Toast and top with a spoonful of peanut butter for breakfast. This chocolate marbled banana bread is great for serving dessert with coffee or tea, etc.  I’ve modified the ingredients a tad to make it a more natural wholesome chocolate marbled banana bread. Try it out and share your thoughts with me on how your banana bread came out.

Ingredients:

2  cups  whole wheat flour

3/4  teaspoon baking soda

1/2  teaspoon sea salt

1  cup  organic cane sugar

1/4  cup  butter, softened

1 1/2  cups  mashed ripe banana (about 3 bananas)

2  eggs

1/3  cup  plain low-fat yogurt

1/2  cup  semisweet chocolate chips

Cooking spray

Directions:

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. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Delicious homemade marbled chocolate banana bread

Yield: 8 Servings

Ingredients:

2 cups whole wheat flour

3/4 teaspoon baking soda

1/2 teaspoon sea salt

1 cup organic cane sugar

1/4 cup butter, softened

1 1/2 cups mashed ripe banana (about 3 bananas)

2 eggs

1/3 cup plain low-fat yogurt

1/2 cup semisweet chocolate chips

Cooking spray

Directions:

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. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.