Marbled-Chocolate Banana Bread

Very simple and easy to make recipe. I changed yoghurt for quark (same amount) egg substitute for 2 eggs and tried cornflour instead of all-purpose with pretty good results! Absolutely agree on the timing, mine was ready at 50-55 minutes, crispy crust and soft inside, although with cornflour less moist than other banana bread I've made. Very easy to eat, not sickly at all (I don't like super-sweet recipes anyway!)

Just one question, the nutritional information is per slice? would be great to indicate the amount in grams ideally =)

I'm 13 and I normally never cook or am a bad cooker, but since I had nothing to do today and I had all the ingredients I decided to try it out and it turned out amazing! My whole family was impressed and so was I. I did make some substitutions like different types of the eggs, flour, and yogurt, and I also added some vanilla. Instead of the substitution eggs, since I didn't have any, I used two eggs instead. Instead of the all-purpose flour, I used "better-for-bread" flour, and instead of the low fat plain yogurt I used plain greek yogurt. Anyway, it was delicious and would definitely make again!!

I used 1 egg and kefir instead of yogurt. Turned out great and very moist. Baked for 70 min also.

Just made this with my two daughters. It was simple enough for a 7 and 9 year old to do most of the work with me just supervising. We didn't melt down the chocolate, but just tossed the chocolate chips in (and then added a bit more, and then yet more . . .). It was absolutely delicious! My daughters were so excited and proud that they had made this. Thumbs up from all 3 of us! (I agree with other reviewers that you have to watch the baking time. One hour and 15 minutes was too long.)

Very Good! Used butterscotch chips instead of chocolate chips

I've made this a few times, it's easy to make and always a hit. I didn't have any plain yogurt this time, so I used low fat buttermilk; came out perfect. The chocolate part is wonderful; I use dark chocolate chips.

I've made this bread for a few years now, when I have bananas getting too ripe. Absolutely LOVE it and freezes well. I always have ingredients on hand. Make sure you don't mix batters too long or it will get tough. Recipe is very forgiving as you can use egg whites, whole eggs or lowfat sour cream or flavored yogurt. This potluck recipe is asked for all the time!

Great taste and very moist. I used two whole eggs. The outside did get too hard, so next time will try covering for last 10-15 minutes and/or make muffins.

This bread is so flavorful and moist! It will be a staple in our house now whenever we have "ugly" bananas. The fact that it is a lightened up version of banana bread but tastes like the full fat version is just a bonus.

I made this recipe recently and enjoyed the flavor combination of chocolate and banana, but I guess I just wanted it taste more like banana bread with chocolate chips or banana bread with fudge drizzle. Following traditional "marble" bread design basics, this recipe uses the banana base with added chocolate and then you "swirl" into the plain banana base. I thought the chocolate was a tad "lost" in the banana flavor in this case. It was tasty and dense, but moist like a traditional banana bread, and like other reviewers posted it is not too sweet. However, I didn't think it was more than a solid recipe; definitely some effort involved to make it too. As such, I doubt I would make again, but it was good, and worth a try if you are on the fence about making this bread.

this was delicious; iI followed some of the suggestions and mixed the melted chocolate into the batter; I also used 2 whole eggs, added 1/2t cinnamon and used low-fat sour cream in place of the yogurt. It also freezes well.

I'm in the habit of turning nasty old bananas into banana bread, but it rarely tastes as good as I think it should. But THIS recipe is outstanding. I've made it twice with excellent results. I didn't have any yogurt either time I made it, but I did have some pudding cups on hand, so I used pudding (vanilla the first time, vanilla-chocolate layered pudding cup the second) with about 1 tbs milk to round out the 1/3 cup. Worked great both times.

I made this today and it turned out fantastic! I made a few additions though: added 1/4 tsp cinnamon & nutmeg as well as 1/2 tsp of baking powder to the flour mixture; also added 1/4 tsp of vanilla extract to the batter. Ended up using 2 whole eggs and 1/3 cup buttermilk as this is what i had on hand. It baked for an hour with the last 10 minutes, I wrapped the pan with foil to prevent overbaking of the top. The outside was a little crispy but the inside was very moist. The marble effect turned out great, will def make again!

I've made this bread many times over the past few years. My kids adore it. I've taken it to parties and given it as a gift. It's moist and not-too-sweet. It looks good, too!

I made this for a work party, unfortunately it was so delicious it never made it to the party.

This is my favorite receipe. I add a teaspoon of cinnamon and a pinch or two of clove, allspice, and nutmeg.

Best banana bread recipe I've found! I make muffins with this recipe and vary it by leaving out chocolate sometimes or just throwing mini-chocolate chips in when I'm too lazy to melt and marble. Very versatile recipe, yummy!

Delicious! A few changes - I had 5 small-medium bananas and used all of them, 2 eggs instead of substitute (since I never have it on hand), low fat sour cream (though I was tempted to use he fat free vanilla yogurt I had on hand) and once the batter was mixed I just folded in the chocolate chips. Cooked for the recommended time but on the convection setting (I find for these dense quick breads this works better for me at higher altitude.) Cooking Light baking recipes never disappoint me!

EXTREMELY yummy banana bread recipe...it tasted more like dessert to me!

Wonderful! I made it with sour cream instead of yogurt (since I had it in the house). Bread is moist and super flavorful. Without the chocolate this is an excellent classic banana bread. I thought the amount of chocolate was just right, but my husband complained that he couldn't taste it so I'll use more chocolate next time.

Just made this and very happy I did! Used full chips, instead of melting the chocolate. Very good recipe.

Yummy!

i just made this and it is awesome!!! i cooked it for an hour and the top was hard...i would suggest just keeping an eye on the bread to avoid the hard top

BEST EVER!!! I'm scared to try any other recipe! My biggest critic is my Serbian boyfriend and his friends...they are VERY in to food and desserts...and they LOVED it!!!! :-)

Amazing.. used a 70% coco dark chocolat bar instead simply delicious... oh and coconut butter instead of butter. Will make again for sure

I tried this recipe when if first came out and still it is the one I go to when making banana bread! Having the chocolate melted into the bread makes it perfect!

I've made this several times and it is always a hit! I have even made it as cupcakes and that is good, too. Although I prefer the bread the most. You have to be careful to not cook the cupcakes too long or they will be dry.

This was amazing and it went fast! I accidently used fat free yogurt, but it still tasted great. I wrote a post about it: http://texaseats.tumblr.com/post/1260046703/marbled-chocolate-banana-bread

It wasn't disgusting I just personally didn't like the flavor combination. I felt the chocolate portion had a strange texture and overpowered the banana. It also took so long to be done in the center that the outside was too brown and tough (and I covered it with foil the last 10 minutes to keep it from overbrowning)

This was wonderful! I made the recipe exactly as written with no substitutions, and it turned out great. The only change I made was cooking for 1 hour instead of 1 hour and 15 minutes. My husband was so excited because he said he had just tried a sample of "marbled chocolate banana bread" at Starbucks and loved it. This recipe was just as good as Starbucks! This will definitely be a regular in our "at home coffee house".

I just made this today because I had very ripe bananas. I used Greek yogurt and bitter-sweet chocolate with a spoonful of nutella. I also added a splash of vanilla and a sprinkle of nutmeg. I also used two whole eggs instead of the egg substitute. This was amazing. Baked to perfection in the time stated. Kids will love for after school.

Woweeeee! That's what my taste buds said anyway! Easy and delicious and very pretty....and the whole house smelled amazing. I used buttermilk instead of yogurt and replaced 1/2 cup of the white flour with wheat flour. Also added 1/2 teaspoon cinnamon, which I highly recommend because it was subtle and just the right amount of spice. Definitely will make again!

I like the flavor of this banana bread, but the outer edges get too dark before the center is done. I have made it several times in a glass loaf pan, maybe I will try a metal pan or muffins next time.

This is the BEST low fat banana bread I have ever had! I make it often and people who taste it always love it. I cheat anad add walnuts to it and a little extra chocolate chips, and add a little bit of light cream cheese to it when mixing. This is the best! Great job CL.

I've made this bread twice in the last three days. The first time I substituted all purpose flour for whole wheat, 3 egg whites instead of egg replacement and used a dark chocolate lindt bar instead of chocolate chips (all I had on hand). It was very good, but very dense. The next time around I doubled the recipe so I could give a loaf to my sister. I used 3 parts all purpose and 1 part whole wheat flour and chocolate chips (I was lazy so I just added them in like some of the reviewers suggested). Also, I just used egg whites instead of replacer (5 total). This time around was much better than the first. It was moist and a little lighter. I think the semi sweet chocolate works best in this recipe (even though I tend to favor very dark chocolates). I will make it again very soon but I will definitely melt my chocolate for the marbled effect-I think the marbled chocolate is better than the plain chips. Perhaps I will experiment with some cinnamon, too. Very tasty treat that I plan to make whenever my bananas are too ripe!

This deserves all 5 stars. I did add a tsp of cinnamon and replaced 1/2 c flour with wheat flour. Tastes like a banana split in bread form!

Great exactly as written, so try it the first time without tweaking if you can. Have also added ½tsp cinnamon to the flour mixture and subbed fat-free vanilla yogurt because that's what we had in the fridge. Either way made a beautiful, moist loaf -- very chocolate-y.

It's not hard to see why 95 people love this so much! I brought this into work and it was gone by noon! Very moist and delicious. I used vanilla low-fat yogurt instead of plain and I made 1/2 in a loaf pan and 1/2 in a mini-loaf pan. I would say the mini-loaves were done in 35 minutes and the loaf was done in about half the time it required (45 minutes). Next time, I'm going to do as other reviewers did and add some whole wheat flour for additional nutrition. A definite keeper!

I made this for Christmas to bring over to my in-laws, it was fantastic. I doubled the recipe, and my sister in law brought the other loaf to work and she said it was a huge hit. The bread was easy to make, moist, and flavorful. I will definitely make this again.

This is an excellent recipe! I made mini muffins instead because I have small children and they like mini muffins. I didn't swirl the chocolate, I just used mini chocolate chips and mixed them in. I was also out of plain yogurt so I substituted low fat buttermilk. I will definitely make these again!

Wonderful recipe, but here's the secret: Add BOTH 3/4 t. baking powder AND 3/4 t. baking soda. This will make a lighter bread that some were desiring. I live at 6,000 feet, so lower altitudes may need to add a little more of each. Also, underbaking will produce a heavy loaf. Experiment! It is worth it! This recipe filled two 7 3/8" x 3 6/8" pans baked for 50 minutes. I always use spray/wax paper/spray for easier removal. Experiment by making half of a recipe and baking it in one smaller pan mentioned above.

This is SO good! I made this banana bread this morning, and we've already eaten close to half of it! It's very moist, and the banana and chocolate flavors compliment each other very well. My husband loves it and has deemed this recipe "a keeper!" I added a little bit of cinnamon (about 1/4 tsp.), and I used low-fat sour cream because I was out of yogurt. It baked in less than an hour (about 55 minutes), so definitely keep an eye on it towards the end. It's a beautiful looking loaf, and the slices are even more appealing!

I have made this bread for years now and everytime its amazing!! It has become a staple in my household and everytime I have ripe bananas this is the first recipe I think of.

This was very good. Next time we will need to make 2 loaves, one just wasn't enough. Yum!

This is the best and easiest banana bread. When I am lazy, I don't marble and just use chocolate chips.

Delicious! I also just used 2 eggs, and I didnt have yogurt, so used cream cheese. Also didnt melt the chips with the batter, just added them as is. Still came out wonderful!

My husband loves this bread and every time I make it for friends and co-workers they keep requesting me to make more!

Great recipe! I never have egg substitite, so i just use 2 whole eggs instead. Would like to try 2 egg whites next time! I also use 1.5 cups of flour with 1/2 cup wheat germ and it works very well. I say check your loaf around 1 hour to see if you need the extra 15 minutes... my loaf is usually done in 1 hour! I always double this recipe so i can give some away and it works splendidly!

I loved it. will make again soon. I am gonna try wheat flour this time.

I made the banana bread into muffins and they turned out wonderful. And instead of mixing in the chocolate batter, I just mixed in the chocolate chips. These were really easy to make and delicious!

It's so good. I sliced it and froze it in a plastic bag, and each morning I remove a slice to bring to work for breakfast. It defrosts beautifully on its own and is satisfying and delicious. I plan to make it again today with 1/2 whole wheat flour.

I've made the classic banana bread recipe from Cooking Light and it was a huge hit....so I came across this one and was not disappointed! The bread comes out super moist and absolutely delicious!! I didn't have low fat yogurt and subbed with non-fat...still came out superb! Will make again!

This is my MOST favorite banana bread recipe. I make it often and it's almost always gone the next day. I use 2 tablespoons applesauce and 2 tablespoons butter instead of the 1/4 cup of butter the recipe calls for and it turns out wonderfully moist. Definitely a crowd pleaser.

This bread is delicious! I made it the other day and it was a huge hit. It is moist enough and actually just mixed all the chocolate together in the bowl and didn't do the swirl. I also used two eggs instead of the egg substitute. It is great heated up. :)

This banana bread is de-lish! I make it just as the recipe states. I definitely recommend the peanut butter treatment, very decadent!