Chocolate Swirled Banana Bread

Why oh why am I such a bad baker....I'm so glad I took this pic before I dumped this out - because much like my bundt cake I made, I didn't let this sit long enough before I removed from pan - and it came out in crumbles....Happy 4th of July Sodahl clan - guess you will be eating this will a spoon :)  It was really good though - so next time, I'm going to be patient.

OBB cookbook

Ingredients:

2 cups flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup sugar
¼ cup butter, softened
1 ½ cup mashed ripe bananas (about 3-4 medium bananas) **make sure these are not still frozen...another lesson learned :)
2 eggs
1/3 cup plain lowfat yogurt or sour cream
½ cup chocolate chips

Preheat oven to 350 degrees. Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt. Cream sugar and butter. Add bananas, eggs, and yogurt, beating until just blended. Add flour mixture. Beat on low until just moistened.

Microwave chocolate chips in a medium bowl for 1 minute. Stir until smooth. Cool slightly. Add 1 c. batter to chocolate, stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.

Bake at 350 for 1 hour and 15 minutes (give or take a little; I’d probably set your timer for 1 hour and 10 minutes to be safe) or until a knife comes out clean. Cool 10 minutes in pan and then remove and cool completely on a wire rack.