1/4 c  Soft margarine
      1 c  Sugar
      2    Eggs
      2 lg Bananas; mashed
      1 ts Vanilla extract
  1 3/4 c  All-purpose flour
  1 1/2 ts Baking powder
      1 ts Baking soda
    3/4 c  Plain lowfat yogurt
           Marble:
      2 tb Sugar
      4 ts Unsweetened cocoa powder;
           -sifted
      4 ts Lowfat 2% milk
  Recipe by: Rose Reisman Brings Home Light Cooking
  Preheat oven to 350 degrees; coat a 9-inch Bundt pan with
  nonstick cooking spray.  In a large bowl or food processor,
  cream together margarine 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. Nutrition Analysis:  163 calories, 3g protein,
  30g carbohydrate, 4g fat, 27mg cholesterol, 130mg sodium.
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