I'm all about Cooking Light recipes all the time. Hopefully you will find something that peaks your interest and inspires you to use Cooking Light everyday!

Tuesday, May 11, 2010

Marbled-Chocolate Banana Bread

The in-laws (I think it's probably safe to call them that at this point since neither of us are planning to back out of the wedding) are in town this week for my fiance's graduation from business school (woot!).  It has been a long three years with him working full time and we are all so proud of him!  So during their stay, I decided to make this delicious Marbled-Chocolate Banana Bread for us to have at breakfast.  We're planning to go to Leesburg to show them the wedding venue, do some wine tasting, and probably have lunch at the rehersal dinner site, so breakfast needed to be light and easy since we will be eating a lot.  

I've made this before and it is so moist and delicious I can't even tell you!  I made it one weekend and brought the leftovers into work so they wouldn't be around the house. The leftovers were gobbled up by noon with everyone raving for the recipe.

The only change I made was to use vanilla low-fat yogurt. I stumbled on this the first time when Wegman's didn't have plain yogurt so I subbed vanilla. I've read other reviews who recommend this change as well.

As of today's post 98 (YES NINETY EIGHT PEOPLE) rated this a 5 out of 5!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! So in other words you need to stop looking at the computer, go out and get the ingredients, now!

I hope you enjoy this in your home as much as we do in ours!

Recipe by Cooking Light, September 2003

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


  • 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.

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

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