There's nothing like a new twist on an old classic like banana bread. I grew up loving fudge marble cake, and one of the funnest parts was swirling the batter; still is. The other great part was trying to get chocolate and vanilla in each bite, like with the black-and-white cookie. But in making this marbled loaf, I discovered another fun aspect - finding pictures in the swirls. It's fun for the whole family! Just tell me you don't see a swan:
My sister-in-law Shanda has posed a standing challenge for me to come up with new ways to combine chocolate, banana and peanut butter. You'd think it would be easier. Please send me recipes if you have them. I tried a banana-peanut-butter-chocolate-chip muffin and it just wasn't that good. I made a smoothie and couldn't even finish drinking it, bleh. But, if you toast a piece of this bread and spread it with peanut butter, I think you'll have a happy breakfast. I've had several lately. (Strawberry cream cheese also makes a delightful topping on this.)2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 to 4 bananas)
1/2 cup egg substitute (or 2 eggs)
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray 1. 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.
2. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (1 minute.) Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
3. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted. Stir until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined.
4. 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 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.
Yield: 1 loaf, 16 slices
Per slice: Cal 183, Fat 4.7g, Chol 8mg, Protein 3.1g, Fiber 1.3g
Recipe from Cooking Light, September 2003
2 comments:
It's blog posts like these that make me wish you could adopt me. I mean, I know we're the same age and I have my own kids...but, that bread is VISIBLY moist and the whole shape-finding thing? Yeah, adopt me. I'm blond and willing to wear coordinated clothing.
-Erin R.
Erin -
Done! Totally beats another pregnancy and birth.
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