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Marbled-Chocolate Banana Bread

By Debi Manfre

long narrow banana bread baked in a foil pan

Give your standard banana bread recipe the boot and try this chocolate-swirled version.

Yield: 1 loaf


2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

1/4 cup softened butter

1 1/2 cups mashed ripe bananas (about 3 bananas)

1/2 cup egg substitute

1/3 cup plain low-fat yogurt

1/2 cup semi-sweet chocolate chips

Cooking spray


Preheat the oven to 350 degrees.

Combine the flour, baking soda, and salt into a separate bowl. Stir to combine.

Place sugar and butter in a large bowl. Beat with a mixer at medium speed until well blended. Add mashed bananas, 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 medium power 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup of the plain batter to the melted chocolate. Stir until well combined.

Coat a 8 1/2 x 4 1/2 inch loaf pan with cooking spray. Spoon chocolate batter alternately with the plain batter. Swirl batters together using a knife.

Bake bread at 350 degrees for 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack before removing from the loaf pan. Cool completely

before serving.


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