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Marbled Chocolate Banana Bread

Ummm. Okay. I am kind of in love with making banana bread. I am also a fan of eating it, but that’s another story…

I have a favorite basic recipe, but I really enjoy trying out new ones that incorporate something a little different.

Welcome Marbled Chocolate Banana Bread – a recipe I came across in Cooking Light (Cooking Light means it’s healthy, right?).

A generous chocolate swirl adds just the the thing to tasty banana bread. It complements the banana flavor and it looks so pretty, it makes the perfect gift!


  • 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 banana (about 3 bananas)
  • 1/2 cup egg substitute
  • 1/3 cup plain low-fat yogurt
  • 1/2 cup semisweet chocolate chips

Preheat oven to 350°.

Combine flour, baking soda and salt in a medium bowl. In a larger bowl, beat sugar and butter until blended. Add banana, egg, yogurt. Add flour mixture and beat at a low speed.

Place your chocolate chips in a medium microwave-safe bowl, and microwave on high for 1 min. Add to 1 cup of the batter and stir until well combined.

Spoon plain and chocolate batter alternately into a loaf pan coated with cooking spray. Swirl batters together with a knife.

For larger loafs, bake for one hour 15 min. For smaller gift sized loafs bake for 40 min or until a toothpick inserted in the center comes out clean. Cool completely on wire rack.


In my heart of hearts, I just knew this one was going to be a winner. As a girl, I remember my dad ordering chocolate-banana shakes whenever we went out for a treat. They were his favorite. The mixture of flavors. Sigh. My childhood.

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9 Responses to " Marbled Chocolate Banana Bread "

  1. Nisha

    Perfect timing! I have three bananas on the counter that are turning brown. I guess we’ll just have to make this for our hostess this weekend :) Thanks!! (PS, I’ll let you know how it is with whole wheat flour, granulated fructose instead of sugar and EVOO instead of butter) to lighten it up just a bit more ;)

    • Tauni says:


      I actually almost always use whole wheat myself…it works great. You will have to let me know about the fructose and EVOO. I am really interested.


  2. Kara says:

    I love making banana bread too, and this looks awesome! The recipe doesn’t say, but from the photo it looks like you used 2 eggs in place of the 1/2 cup egg substitute. Is that right?

  3. That marbling looks so lovely. I think it’s great that your banana bread has twice as much to love about it. I have a sweet treat linky party going on at my blog and I’d love it if you’d come by and link your bread up.

    • Tauni says:


      Thanks so very much for your sweet comment. I wish I would have made it over to your site to enter what looks like a wildly popular link up! Unfortunately, I was out of town and didn’t get a chance to participate this go round.


  4. Yummers! I just got back from the store with the ingredients.

  5. Gregorius says:

    For a really extra special treat, once you pour the dough/mix into the pans, sprinkle some brown sugar and/or chopped nuts on top. It’s personal preference which decides how much you add. I guarantee you’ll NOT be sorry.

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