This morning I had a slice of marbled-chocolate banana bread for breakfast. I had to make sure I had a slice because this bread goes fast in our house! I clipped this recipe years ago from Cooking Light, and I've long since lost the original recipe, but it is a favorite, so I thought I would share it with you.
Marbled-Chocolate Banana Bread (adapted from Cooking Light)
- 2 Cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Cup sugar
- 1/4 Cup butter, soft
- 3 smashed bananas
- 2 eggs
- 1/3 Cup vanilla yogurt
- 1/2 Cup semisweet chocolate chips
1. Combine all of the dry ingredients and whisk or stir with a fork.
2. Beat sugar and butter together at medium speed with a mixer. Add banana, eggs and yogurt, beating until blended. Add flour mixture and beat on low just until moist.
3. Melt chocolate chips (I use a double-boiler because we don't have a microwave). Cool slightly and then add 1 Cup of batter, stirring until smooth.
4. Grease an 8.5" X 3.5" loaf pan and then add both batters, beginning and ending with the plain. Swirl them together with a knife. Bake at 350 degrees for 60-75 minutes. Bread will bounce back when touched and will begin to pull away from sides of the pan when finished.
5. Cool completely and then snag a piece for yourself before everyone else eats it all!
***I use Bob's Red Mill all-purpose gluten-free flour and add 1 teaspoon of Xanthan gum to make this recipe gluten-free.