Caramel Swirl Chocolate Chip Banana Bread

Ingredients:

• Bread
• 2 cups white whole wheat flour (or all-purpose flour) (measured correctly)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup packed light brown sugar
• 4 Tablespoons (1/2 stick) unsalted butter, softened to room temperature
• 2 large eggs
• 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
• 1/3 cup plain or vanilla yogurt (I used vanilla greek yogurt)
• 1 teaspoon vanilla extract
• 3/4 cup dark chocolate chips (or semi-sweet, or milk chocolate)
• Easy Caramel Sauce
• 25 soft caramel candies, unwrapped
• 3 Tablespoons heavy cream

Directions:

• Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray. Set aside.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. Scrape down the sides as needed. With a spoon, whisk, or spatula, stir in the mashed banana, yogurt, and vanilla. Slowly add in the dry ingredients. Do NOT overmix. Batter will be thick. Fold in the chocolate chips, leaving a few aside to sprinkle on top of the bread.
• Make the caramel sauce next. In a medium saucepan, stir caramels and heavy cream over medium-low heat just until caramels are melted. Remove from heat and allow to cool for about 1 minute.
• Spoon half of the banana bread batter into prepared loaf pan. Drop spoonfuls of caramel sauce on top. Cover with the remaining batter. With a knife, swirl the batter around allowing some of the caramel to come up to the top. If caramel sticks to the knife, just scrape it off and put back on top the batter if desired. Sprinkle the top with the few chocolate chips that you set aside.
• Bake for 25 minutes uncovered. Remove from oven and cover with aluminum foil. Bake for an additional 20-30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan by running a sharp knife around the sides to get any caramel off. Cool completely on the wire rack. Bread stays fresh in an airtight container at room temperature for 7 days.

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