Marbled-Chocolate Banana Bread
By Cooking Light

This recipe was first used in my family by my mom to use the overripe bananas in our house. I found that this recipe was a bit complicated but it also produced amazing results (as I had noticed throughout my young age). My mom has slightly altered this recipe, so I put those changes here as well. I love this recipe, and I'm sure you will, too.

Bon Appetit!!!


Ingredients:

• 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) 
• 2 eggs
• 1/3 cup plain non-fat yogurt 
• 1/2 cup semisweet chocolate chips
• Cooking spray 

Directions:

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
4. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly.
5. Add 1 cup batter to chocolate, stirring until well combined.
6. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan (or a 8 x 4-inch loaf pan) coated with cooking spray. Spoon the two batters in in horizontal stripes, alternating between chocolate and non-chocolate batter. For the second layer and on, do the same thing but place the chocolate batter on top of the non-chocolate batter stripes. Continue until all batter is used.
7. 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.

For more information, visit: http://www.myrecipes.com/recipe/marbled-chocolate-banana-bread-10000000549763/