Marbled Banana Bread

By amybites

Ingredients

• 2 cups white whole wheat 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 3-4 bananas)
• 1 egg + 1/4 cup liquid egg whites*
• 1 teaspoon vanilla extract
• 1/3 cup plain nonfat greek yogurt
• 1/2 cup semisweet chocolate chips
• Note: Alternately, you can use 2 eggs or 1/2 cup egg substitute.

Details

Servings 16
Adapted from amybites.com

Preparation

Step 1

Preheat oven to 350°F. 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 and egg whites, vanilla, 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 9×5″ 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. Store in an airtight container or wrapped in plastic wrap at room temperature for up to a week.