Recipe by Sharlene~W
For a light, tender crumb, be careful not to overmix the batter after adding the flour. Once all of the ingredients are mixed together, put in oven right away. If it sits for too long, the soda will start to lose its leavening power--so work quickly when melting chocolate. Discovered this delight in Cooking Light (low-fat version).
Top Review by kim myles
This is the recipe from Cooking Lights Sept 2003 magazine. Without a doubt the best low fat banana bread I have ever made. I changed two things - I add 2 full cups of mashed banana and 1/2 cup sour cream. The result is an incredibly moist, delicious choc./banana treat. Every where I take this I am handing the recipe out!!
- 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 bananas (about 3 bananas)
- 2 eggs or 1⁄2 cup egg substitute
- 1⁄3 cup sour cream or 1⁄3 cup plain low-fat yogurt
- 1⁄2 cup semi-sweet chocolate chips
- cooking spray
Directions See How It's Made
- Preheat oven to 350°F.
- Combine flour, baking soda and salt, stirring with a whisk.
- Place sugar and butter in a large bowl and beat with mixer at medium speed until well blended (about 1 minute).
- Add banana, egg substitute, 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 of batter to chocolate, stirring until well combined.
- 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 at 350°F 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.