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

source by:myrecipes.com
recipes by:Cooking Light
Photography: Randy Mayor; Styling: Jan Gautro