We all seem to have that one renegade banana sitting on the counter turning a spotted brown color. Why is it that no one can commit to eating the last one? I peel the overripe bananas and drop them into a baggy, then drop into the freezer. Just pull them out when you need them. I’ve found that they unthaw within a few minutes and are ready for action at a moments notice.

Kevin from Closet Cooking posted the other day a chocolate chip and sour cream banana bread recipe and it started my banana bread craving. It reminded me that on my counter was a browning banana just waiting for some attention. While thumbing through some older cookbooks yesterday, I came across a chocolate-marbled banana bread. It seemed as though the universe was trying to tell me that I should get to work on making some bread! I’ve never made banana bread with chocolate but love the classic combination of chocolate and bananas.

The recipe is a somewhat healthier version, so this will be perfect for folks cutting their calories. The bread turned out very moist and super delicious. I didn’t realize just how much I would enjoy the chocolate swirl, it’s addictive.

Chocolate-Marbled Banana Bread
from The Best of Cooking Light 5

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute (or 2 eggs)
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips

Preheat oven to 350. Measure the flour by spooning into the measuring cups. Place flour, salt, and baking soda into a bowl and stir to combine.

Place sugar and butter into a large mixing bowl and mix to combine, about 1 minute. Add egg, yogurt, and banana. Mix to blend, then add flour mixture. Blend until moist and fully combined.

Melt chocolate chips in a microwave or over low heat until just melted. Allow to cool slightly. Add 1 cup of the batter to the chocolate and stir until blended.

Grease a bread pan and alternate layers of chocolate and plain batter. Using a knife, run it through the batter to create the swirl.

Bake for 1 hour and 15 minutes or until the bread tests done. Mine took 1 hour and 5 minutes.

I made two slight substitutions in the recipe. Although I had yogurt on hand, I did not have plain yogurt. I opted for a black cherry yogurt and it worked fine. The flavor did not carry through into the final product. Also, I used real eggs instead of egg substitute.

I’m in heaven. The bread is moist and rich. It’s hard not to eat slice after slice. Actually, I’m trying to resist eating a piece right now, waiting instead until my coffee is done brewing. What a wonderful way to start off the week :-)

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