November 19, 2009

Chocolate Marbled Banana Bread

If you weren't hundreds of miles away you could've had one heck of a dinner (and dessert). I don't mean to toot my own horn, but this was delicious...actually I can't even take credit for the dinner. The credit goes to Aidells because they make a mean Italian style chicken sausage, yum. It has a bit of a bite to it so it went really well with my homemade marinara sauce and some spaghetti. It was a very hearty dinner, tasty too, but the real winner - the reason you're really going to wish you were here - is the banana bread.

This banana bread is so delicious. I had three over-ripe bananas that someone was urging me to use as soon as physically possible, fearing they'd start multiplying into little rotten banana babies I'm sure. I was confident they were just fine, perfect in fact, for what I needed them for...just didn't know what that need was exactly. So I went to work trying to find something different from the usual banana dessert. I have tried a lot of different ways to bake with this fruit so any new suggestions are more than welcome!
The recipe actually stumbled upon me, just at the perfect time which of course means it was meant to be. I opened up my daily Better Homes & Gardens e-mail packed with mouth-watering recipes. Taking a quick glance at the page my eye was immediately drawn to a recipe called "Two-Toned Banana Bread".

After suggesting the thought to hubby and getting the approval I was super excited to get this one in the oven. Chocolate...and banana...why didn't I think of that? It had one of those faces that only a mother can love, and love it I did. Even though it doesn't look so pretty on the outside I still had high high hopes for it. Isn't it the best when you keep your faith in something and it turns out to be spectacular, you know - your "I told you so" moment. Well this is it...told you so (just look how pretty that baby is).

And scrumptious too, moist and different but not exotic - you can't go wrong with this one. I urge you, try this when you have those evil bananas looking just a tad too dark hanging out in the fruit bowl...glaring at you - you'll all be glad you did!

Chocolate Banana Bread (adapted from

2 C all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp nutmeg
1/4 tsp cinnamon
2 eggs
3-5 mashed ripe bananas (depending on how much banana you like, I used 3 but would've been pleased with 4)
1 C brown sugar
1/2 C (1 stick) butter, melted
1 Tbsp milk
2 ounces semi-sweet chocolate, melted and cooled

Preheat oven to 350F. Grease a 9X5X3-inch loaf pan, set aside. Melt chocolate in medium bowl and set aside to cool.

In a large bowl combine the flour, baking powder, baking soda, salt, nutmeg and cinnamon. make a well in the center of the flour mixture and set aside.

Melt butter in medium bowl, allow to cool slightly. In the same bowl, add to the butter the mashed bananas, sugar, milk and eggs.

Combine the egg mixture to the flour mixture. Stir just until combined, batter should be lumpy. Transfer 1 1/4 cups of batter to the bowl with the melted chocolate and fold until thoroughly combined.

Drop alternating spoonfuls of the plain and chocolate batter into the prepared pan. Using a long knife or metal spatula, gently cut through the batters to marble.

Bake 55-60 min (mine took about 70 minutes, but I understand it could just be my wacky oven) or until toothpick inserted near the center comes out clean. Cover loosely with foil for the last 15 minutes if necessary to prevent over-browning.

Cool in the pan on wire rack for 10 min. Remove from the pan and cool completely.

*Bread can be wrapped (after completely cooled) and stored over night...if you can stand to wait that long, but you'd have to be nuts if you put yourself through that torture...just saying.

Banana Bread on Foodista

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