Thursday, March 12, 2009

Chocolate Swirled Banana Bread

Our Best Bites has great step-by-step photos of this recipe. I had some ripe bananas and wanted to try a new recipe. It was pretty good, but I'm not sure if I'll make it again. I have so many similar recipes and it wasn't special enough to me. I wasn't very good at marbling it. I somehow made an evil-looking smiley face with the chocolate.

2 c. flour
¾ tsp. baking soda
½ tsp. salt
1 c. sugar
¼ c. butter, softened
1 ½ c. mashed ripe bananas (about 3-4 medium bananas)
2 eggs
1/3 c. plain lowfat yogurt or sour cream
½ c. chocolate chips

Preheat oven to 350 degrees. Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt. Cream sugar and butter. Add bananas, eggs, and yogurt, beating until just blended. Add flour mixture. Beat on low until just moistened. Microwave chocolate chips in a medium bowl for 1 minute. Stir until smooth. Cool slightly. Add 1 c. batter to chocolate, stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.

Bake for about 1 hour and 15 minutes or until a knife comes out clean. Cool 10 minutes in pan and then remove and cool completely on a wire rack.

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