What happens when you have a bowlful of neglected bananas? You make banana bread, of course. Banana bread is the perfect choice when you need a treat that's simple, comforting and delicious. This loaf combines two favorites: chocolate and bananas. Spread with a bit of strawberry jam and you almost have a banana split!
""When they are flecked with brown and have a golden hue, bananas taste the best and are the best for you." Chiquita Banana, 1944
For best flavor, use bananas that are generously flecked with brown spots. If ever you find yourself with a surfeit of over-ripe bananas and no time to make bread, just peel the bananas and freeze them in plastic bags. They'll be there for you when you need them, and trust me, you'll thank yourself when you bite into the chocolate-banana goodness that is this loaf.
Marbled-Chocolate Banana Bread
from Cooking Light, Sept. 2003
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 bananas (about 3 bananas)
1/2 cup egg substitute (I used one whole egg plus 2 egg whites to equal 1/2 cup.)
1/3 cup plain low-fat yogurt
1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together the flour, baking soda and salt.
- Beat sugar and butter together until well blended. Add mashed banana, eggs or egg substitute and yogurt. Beat until blended. Add flour mixture and blend together just until moist.
- Place chips in a microwave safe bowl and microwave on High for one minute, or until almost melted. Stir until the chocolate is melted and smooth. Cool slightly, then add 1 cup batter to the chocolate, stirring until well combined.
- Spoon chocolate batter alternately with the plain batter into an 81/2 x 4 1/2 -inch loaf pan coated with cooking spray. Swirl batters together using a knife.
- Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and finish cooling on wire rack.
- Yield: 16 servings Calories 183; Fat 4.7 g; Carbs; 33.4