Kids. As soon as you figure out something they like to eat and go buy it, they suddenly don’t eat it. This happened with us. My daughter LOVES bananas, so my husband bought a big bunch for her. Well my mom was in town and I guess it was just too exciting and we were cooking more fun stuff, but the bananas started turning brown. So I had to do something with them.
After a little Google action, I found a recipe on Cooking Light’s website for marbled-chocolate banana bread. It sounded delicious, and was really easy when I made it. Mine didn’t really “marble” so much as have a line of chocolate, but that’s alright. It’s all in the taste, and the taste was spot on. This is REALLY good, if you have some bananas over ripening, use this recipe. Heck, just go buy some bananas and wait for it!
Marbled-Chocolate Banana Bread
Recipe from: Cooking Light, September 2003
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 cup mashed ripe bananas (about three)
1/2 cup egg substitute (equivalent to two eggs)
1/3 cup plain low-fat yogurt
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
In a small bowl, combine flour, baking soda and salt, stirring with a whisk.
In a larger bowl, cream the sugar and butter together. Add the bananas, eggs and yogurt and beat until blended. Add the flour mix and beat on low until just moist.
In a small bowl, melt the chocolate chips per package directions. Once melted and smooth, add 1 cup batter to the chocolate and mix thoroughly. Spray your loaf pan with cooking spray and layer the chocolate batter with the regular batter. Use a knife to swirl them.
Bake for an hour to an hour and fifteen minutes, or until a toothpick inserted in the center comes out clean.