Monday, April 15, 2013

Chocolate Swirled Banana Bread

 Submitted by Linda
 While I was off this week, I had the dilemma of 'over the hill' bananas. I decided to make some banana bread, but was wishing for a fresh take on it. I found this recipe for a Chocolate Marbled version, and it turned out nice. The purists in my family weren't sure they liked the chocolate marble, but I thought it added a nice change to a 'regular' banana bread.  I added some chopped pecans, because everything is always better with nuts. The recipe is below (both the recipe and pictures are courtesy of "Our Best Bites").
 
 On a side note, I found this pretty platter (for $10!!!!) in my King's Crown pattern at The Huntington Collection in Pasadena. This glorified thrift store, or 'resale boutique', had some great deals and nice things. If you live in the area, it's worth a visit, particularly if you need furniture.
  Chocolate Swirled Banana Bread (Courtesy of Our Best Bites Blog)2 c. flour
¾ tsp. baking soda
½ tsp. salt
1 c. sugar
¼ c. butter, softened
1 ½ c. mashed ripe bananas (about 3-4 medium bananas)
2 eggs
1/3 c. plain lowfat yogurt or sour cream
½ c. chocolate chips

Preheat oven to 350 degrees. Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt. Cream sugar and butter. Add bananas, eggs, and yogurt, beating until just blended. Add flour mixture. Beat on low until just moistened. Microwave chocolate chips in a medium bowl for 1 minute. Stir until smooth. Cool slightly. Add 1 c. batter to chocolate, stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.
Bake at 350 for 1 hour and 15 minutes (give or take a little; I’d probably set your timer for 1 hour and 10 minutes to be safe) or until a knife comes out clean. Cool 10 minutes in pan and then remove and cool completely on a wire rack.

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