Chocolate Swirl Banana Bread
Time: 15 minutes hands on + 1 hour 15 minutes baking

Yield: 1 loaf
Recipe from The Sisters Cafe and Cooking Light Magazine

2 C flour
3/4 t baking soda
1/2 t salt
1 C sugar
1/4 C butter, softened
1 1/2 C mashed ripe banana (3 bananas should do the trick)
2 extra large eggs
1/3 C vanilla yogurt (I used light)
1/2 C semi-sweet chocolate chips
1. Combine flour, baking soda and salt in a medium sized mixing bowl. 
2. Peel your bananas, place them in a medium sized mixing bowl and mash them all up. You can use a potato masher or a fork.
3. In another mixing bowl, or in your stand mixer combine the sugar and butter. Beat on medium speed until the ingredients are well blended. Should take 1-2 minutes. 
4. Crack your eggs into a small bowl and beat them with a fork until light and frothy. Add the beaten eggs to the creamed sugar/butter mixture.
5. Add your yogurt and the mashed banana to the mixer and beat until well blended. 
6. Add the dry ingredients to the wet and mix, just until combined. 
7. Place your chocolate chips into a glass bowl or measuring cup. Pop it into the microwave for 30 seconds, then stir. Return the chocolate to the microwave and heat for another 30 seconds. Stir the chocolate again and return to the microwave for another 30 seconds if it is not completely melted. 
8. Scoop 1 C of the batter out of the mixer. Add it to your melted chocolate chips and stir it well. 
9. Spray a loaf pan generously with cooking spray. Spoon the plain batter alternately with the chocolate batter into the pan. 
10. Swirl the batters together with a knife...
11. Bake at 350 for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. 
12. When the loaf has finished baking set the pan on a wire rack to cool for 10 minutes. Then remove it from the pan and cool it completely on the wire rack.