We had a huge bunch of bananas a month or two ago that started to get overripe too quickly, so I peeled them and froze them. Today we used some of them to make this banana bread. An ingenious idea, if I do say so myself. The recipe is one I've been meaning to try for several years, from the September 2003 issue of Cooking Light.
Usually I sub real eggs for egg substitute, but I had Egg-Beaters on hand for dinner tonight so I went ahead and used those in this recipe. I used milk chocolate chips instead of semi-sweet, but other than that followed the recipe exactly. It turned out awesome!!! It tastes so yummy. It's interesting to have the traditional banana bread and then have a tasty chocolatey addition. The crust is a little chewier than traditional banana breads, and I think that has a lot to do with the egg substitute. But it is great. We would definitely make this again.
Marbled-Chocolate Banana Bread
Chocolate and bananas are a natural pair. Toast and top with a spoonful of peanut butter for breakfast.
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
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.
Yield: 1 loaf