Banana Marble Chocolate Cake
yogurt, low-fat, plain
Preheat oven to 350 degrees; coat a 9-inch bundt pan with nonstick cooking spray.
In a large bowl or food processor, cream together butter and sugar; beat in eggs, bananas and vanilla extract until well mixed.
Combine flour, baking powder and baking soda; add to banana mixture alternately with milk, mixing just until blended.
Pour all but 1/2 cup of the batter into the cake pan.
Combine sugar, cocoa and milk; add to reserved batter, blending well.
Pour over batter in the pan; draw a knife through the mixture to create a marbled effect.
Bake for 45 to 55 minutes, or until a cake tester inserted into the center comes out clean.
This cake can also be made in a 9-inch square baking pan; test cake at 40 minutes for doneness.
May be frozen for up to 6 weeks.