Chocolate Marble Banana Bread or Muffins

Description:
My husband loves those giant muffins you see in the grocery store, but I knew I could bake something that tastes better, was cheaper and better for us to eat. I've adapted a banana bread recipe I saw in a magazine to use less sugar. I still may tweak it a bit more, but for now, these came out so yummy I had to make a note of them before I lost the recipe.

You can make this into a loaf or make 6 giant muffins. You could also make regular muffins too, but adjust the baking time.

Ingredients:
1/4 C butter, softened
1/2 C brown sugar
2 eggs
1 C mashed ripe banana (about 2 medium sized)
1/3 C fat free plain yogurt
2 t vanilla extract
1 1/2 C flour
1/2 C whole wheat pastry flour
3/4 t baking soda
1/2 t salt
1/2 t cinnamon
1 C semi-sweet chocolate chips, divided OR use 1/2 C peanut butter chips and 1/2 C semi-sweet chocolate chips


Directions:
Preheat oven to 350

Cream together the butter and sugar. Add the eggs one at a time. Add the bananas, yogurt and vanilla to the wet mixture.

In a separate bowl, mix together the flours, the baking soda, salt, cinnamon and 1/2 C of chocolate or peanut butter chips.

Stir the dry ingredients together with the wet ingredients.

In a microwaveable bowl, melt the other 1/2 C of chocolate chips, 30 seconds to a minute, stirring after each 30 seconds.

Remove about one cup of the banana batter and add to it the melted chocolate.

Spray your muffin tin or loaf pan with non-stick spray. Spoon in the original banana batter to your loaf pan/muffin cups, and then spoon on top the chocolate banana batter. Using a knife, swirl the two batters together.

Bake for 40-50 minutes for a loaf pan or super size muffins. Check by inserting a knife in the middle. The knife should come out clean when they are done. Pop out of muffin molds/loaf pan and cool on a wire rack.