Last week while browsing Is My Blog Burning? for new events. I stumbled upon one hosted by Not Quite Nigella. NQN is hosting Banana Bread Bakeoff! The timing was perfect - I had a few bananas getting overly ripe from consumption and was hoping to use them soon by baking a banana bread.
I've had a recipe bookmarked for awhile on myrecipes.com for Chocolate-Marbled Banana Bread. It's from Cooking Light. I really love banana bread, I'll take any excuse to make it so it's really no surprise that I jumped at the opportunity to participate in this.
Oh...and...and I really, really love chocolate. Does it get any better than that combination?
Marbled-Chocolate Banana Bread
(from Cooking Light via myrecipes.com)
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
7 comments:
I do have some ripety-ripe bananas in my freezer...hmmmmm
please make me some.
This sounds yummy. I bet my family would love to try this.
I mean love for me to try this, so they can do the sampling and critiquing(is that a word?)
That looks absolutely lovely-I would've never thought of doing marbling for a banana bread but it really works! Thanks so much for entering Robin! :)
My 6 year old son won a blue ribbon at our County fair last summer with this same recipe! It's his favorite :)
This recipe has nearly beat out my mother's as our favorite banana bread. It's really tasty and the flavors work well together. I make it quite often.
I just posted and sent my link in today. Hope it makes it!
The marble look is so pretty! I bet everyone would love this version of banana bread.
(And thanks for the link!)
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