Dad’s Favorite

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



Marbled-Chocolate Banana Bread

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

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups and level with a knife.
  3. Combine flour, baking soda, and salt, stirring with a whisk.
  4. Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 1 minute).
  5. Add banana, egg substitute, and yogurt, beat until blended.
  6. Add flour mixture, beat at low speed just until moist.
  7. Place chocolate chips in a medium microwave-safe bowl, and microwave on high 1 minute or until almost melted, stirring until smooth.
  8. Cool slightly, add 1 cup batter to chocolate, stirring until well combined.
  9. Spoon chocolate batter alternately with plain batter into an 8 1/2 X 4 1/2-inch loaf pan coated with cooking spray.
  10. Swirl batters together using a knife.
  11. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
  12. Cool 10 minutes in plan on a wire rack.
  13. Remove from pan and finishing cooling on wire rack.
  14. Once it has cooled, cut into slices.

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