Wednesday, October 12, 2011
Chocolate Banana Bread
I have been making this chocolate banana bread forever. Ok, not forever, but for almost 10 years. It definitely qualifies as a go-to recipe in our house. Great for breakfast or anytime. I had a former co-worker who swore he didn't like banana bread but loved this recipe.
Chocolate and bananas. What's not to love? The flavor is best if the bananas are brown or starting to brown, making this a great use for those last few bananas at the end of the week.
This recipe is from Cooking Light magazine circa 2003, so enjoy guilt-free!
Yield: 1 loaf, 16 slices (serving size: 1 slice)
* 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
* 1/3 cup plain low-fat yogurt
* 1/2 cup semisweet chocolate chips
* Cooking spray
PreparationPreheat 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 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.