Wednesday, June 22, 2011

Chocolate Swirl Banana Bread

What a wonderful twist on plain old banana bread! I thoroughly enjoyed the chocolate batter marbled through this bread. 
In fact, I would probably make banana bread this way all the time! My husband informed though that as much as he loved this banana bread I need to still make regular banana bread too. Since I do the baking though I get to decided how often we have regular banana bread and chocolate banana bread. :)
You will love this bread! I would like to think it is a pretty healthy bread, even with the chocolate. Chocolate is healthy for you right? At least I have been told dark chocolate is. 
Any way, healthy or not, make the bread you won't be disappointed with the outcome!

Chocolate Swirl Banana Bread

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)
2 extra large eggs
1/3 cup plain low-fat yogurt (or sour cream)(I used sour cream)
1/2 cup semisweet chocolate chips
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, eggs, 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 at HIGH 1 minute 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.

Recipe Taken From: The Sister's Cafe

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