Imagine the benefits of a fruit and a vegetable combined into a delicious tasting treat. One of our family’s favorite breakfast/snack/dessert breads is Marble Banana Bread. It has banana, a great source of natural energy, coupled with the antioxidants of chocolate. And yes, chocolate is a vegetable in my house.
I came across the original recipe in a Cooking Light cookbook. However, I combined that recipe with a “Healthy Banana Bread” recipe I found online, and made some changes of my own. Many banana bread recipes are high in sugar. I have reduced the sugar amount without compromising taste. I also use canola oil instead of butter. Where some recipes call for sour cream or crème fraiche, I use non-fat or low-fat yogurt.
So why not whip up a loaf and feel good about enjoying a warm slice of marble banana bread.
- 2 cups of Flour – I sometimes use all whole wheat flour, or combine 1 cup of whole wheat flour with 1 cup of all-purpose white flour
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1 ½ cups mashed ripe bananas (about 3 bananas)
- 2 eggs (or the equivalent of egg substitute)
- ¾ cup sugar (I like to mix half of brown sugar with regular sugar)
- ¾ cup non-fat vanilla yogurt, plain, or Greek yogurt
- ¼ cup canola oil
- ½ – ¾ cup semi-sweet chocolate chips (go for dark chocolate)
- Preheat oven to 350° Fahrenheit or about 180° Celsius.
- Prepare a 9 x 5 inch loaf pan with cooking spray.
- Combine first 4 ingredients in a bowl (dry ingredients).
- Combine next 5 ingredients in a bowl (everything else but the chocolate chips)
- Mix wet and dry ingredients by hand.
- Place chocolate chips in a medium microwave bowl.
- Microwave chocolate for about 1 minute at High. I like to do this in 20 to 30 second intervals and check in between. Once the chocolate is melted stir until smooth and let it cool slightly.
- Add about 1 ½ cup of the batter to the melted chocolate and mix well.
- Pour some of the regular batter on the bottom of the pan, and alternate with the chocolate batter, until all the batter is in the pan.
- Swirl the batters together with a knife.
- Bake at 350°F for approximately one hour. I start checking at 50 minutes by inserting a toothpick. If it comes out clean then the loaf is ready. Otherwise I keep baking and checking in intervals of 5 minutes. If the loaf is not ready but is looking very done on the top, cover it loosely with a piece of aluminum foil wrap. After it’s done cool on a rack for 10 minutes and then remove from the pan.
For further reading on the benefits of bananas and chocolate: