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August 23, 2004

Marbled-Chocolate Banana Bread

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

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.

*note: for glass pans, decrease baking time by 5-10 minutes

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

CALORIES 183 (23% from fat); FAT 4.7g (sat 2.8g, mono 1.4g, poly 0.2g); PROTEIN 3.1g; CARB 33.4g; FIBER 1.3g; CHOL 8mg; IRON 1.1mg; SODIUM 180mg; CALC 18mg

Posted by carcharhinid at August 23, 2004 09:44 PM

Comments

this recipe turned out damn good. i accidentally used a full stick of butter instead of the 1/4 cup recommendation. oops. also, they recommended:

"To ensure a light, tender crumb, be careful not to overmix the batter after adding the flour. Once all of the ingredients are incorporated, put the bread in the oven right away. If the batter rests for more than a few minutes, the baking soda will start to lose its leavening powder." word.

Posted by: jen at August 23, 2004 09:49 PM