Well, we're out of town yet again. Feels like we're never home, but we're attending a wedding of two of hubby's close friends and running a half marathon this weekend, so at least we make the most of our time away! Unlike many, I actually enjoy visits to the grocery store (is it sad to list it as one of my hobbies?!) and as a result overpurchased this week, forgetting that we'd only be home for a few days. In an effort to clear the refrigerator and pantry, I made Chocolate and Banana Marbled Bread instead of packing. Oops.
I have stuck by a classic banana bread recipe for ages, but thought I should branch out, though somewhat OCD hubby is always a little skeptical. Boy, am I glad that i did. This bread is sweet, moist & flavorful. Because I was afraid the chocolate would overpower the banana taste, I made sure to use big, ripe bananas that would hold their own. I also added vanilla and cinnamon to ensure the banana-only bites were not too bland. Next time, I might add in some chocolate chips or even peanut butter chips to add an extra kick. Yum! Hmm, and maybe I'll work on my 'marbling' technique as well.
Oh, and if you're wondering why the loaf pictured above is so small, it's not a mini loaf. It's what was left after a few minutes out of the oven :)
Since this is my new favorite banana bread recipe, I'm entering it into the Not Quite Nigella Banana Bread Bake-Off. Click the link for more details!
Chocolate and Banana Marbled Bread
Adapted from Cooking Light
1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour (ok to use all purpose flour)
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup Baker's sugar (ok to use granulated)
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 large bananas)
1/2 cup egg substitute (or 2 eggs - I found this to be better)
1/3 cup plain low-fat yogurt
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
1. Preheat oven to 350°.Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flours, baking soda, cinnamon 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, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
2. 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.
3. 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 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 and try not to eat entire loaf in one sitting.
*Note-if you don't have whole wheat pastry flour, just use a total of 2 cups of all purpose flour.