Dad’s Favorite
- At June 19, 2011
- By Lori
- In Desserts
1
When it comes to genetics, you have to take what you’re given, whether it is a positive or negative.
Undecidedly good or bad, I inherited, among other things, my Dad’s sweet tooth. We love all things decadent when it comes to desserts.
In honor of Father’s Day and my wonderful Dad, I made the one thing he repeatedly requests that I make, Marbled-Chocolate Banana Bread. Although this recipe from Cooking Light magazine isn’t very rich, its been my Dad’s favorite, and a crowd-pleaser, for several years.
Plain and chocolate batter spooned together
Swirling with a knife
All swirled
Cooling
Enjoy!
What You Need
- 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 cup mashed ripe banana (about 3 bananas)
- 1/2 cup egg substitute
- 1/3 cup plain low-fat yogurt
- 1/2 cup semi-sweet chocolate chips
- Cooking spray
What To Do
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups and level with a knife.
- Combine 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 on 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 plan on a wire rack.
- Remove from pan and finishing cooling on wire rack.
- Once it has cooled, cut into slices.
