I am still on a major kick of baking, and specifically loaf breads. I have found myself with a lot of time in the afternoons and on weekends, and it’s been best for me to stay around the house. I get my exercise in the mornings on the weekends or chasing Lily during the week. I’m too tired to run errands, and don’t really have many left, so I bake. I also don’t have any home chores left–we’re just waiting to move. Baking and cooking it is.
My latest creation is also something I saw on Pinterest recently. It’s a banana bread with a chocolate marbled layer. I’m not sure I “marbled” it enough, but it’s still pretty cool to have a big chocolate spot in the middle and on top. It turned out super dense and yummy inside, and really tall too. That just means bigger pieces.
And when is chocolate not ok for a breakfast food? Ok by me. But you can call it a snack bread if you aren’t into the chocolate for breakfast.
Marbled Chocolate Banana Bread
Ingredients:
- 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 banana (about 3 bananas)
- 1/2 cup egg substitute (I used two eggs)
- 1/3 cup plain low-fat yogurt (I used Vanilla Greek yogurt instead)
- 1/2 cup semisweet chocolate chips
- Cooking spray
Instructions:
- 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.
- 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, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
- Place chocolate chips in a medium microwave-safe bowl, and microwave about 1.5 minutes or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined.
- 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 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.
This one is really good! I recommend it for sure.
| Marbled Chocolate Banana Bread |
Prep time: 20 mins
Cook time: 75 mins
Total time: 1 hour 35 mins
Ingredients
- 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 banana (about 3 bananas)
- 1/2 cup egg substitute (I used two eggs)
- 1/3 cup plain low-fat yogurt (I used Vanilla Greek yogurt instead)
- 1/2 cup semisweet chocolate chips
- Cooking spray
Instructions
- 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.
- 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, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
- Place chocolate chips in a medium microwave-safe bowl, and microwave about 1.5 minutes or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined.
- 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 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.
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