2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 to 4 bananas)
1/2 cup egg substitute (or 2 eggs)
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray 1. Preheat oven to 350. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
2. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (1 minute.) Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
3. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted. Stir until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined.
4. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2 inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake 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.
Yield: 1 loaf, 16 slices
Recipe from Cooking Light, September 2003
2 comments:
It's blog posts like these that make me wish you could adopt me. I mean, I know we're the same age and I have my own kids...but, that bread is VISIBLY moist and the whole shape-finding thing? Yeah, adopt me. I'm blond and willing to wear coordinated clothing.
-Erin R.
Erin -
Done! Totally beats another pregnancy and birth.
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