Still cold. Makes me feel like baking. Turn on the oven and the kitchen becomes warm and cozy. Since my family room is part of the kitchen, I have a toasty place to read and catch up on household tasks at the kitchen table. I’ve already baked 2 loaves of my regular no fat banana bread, one of which is sliced and in the freezer to take for lunches. I still had bananas, so I decided to make a banana bread that I made quite a few years ago.
Back then, the non-profit organization that I manage was just starting out, and we wanted to have a press conference to announce some accomplishment – I don’t remember the details. Knowing that mostly junior reporters get sent out to cover low-level community events, we decided to lure the press with home made baked goods. We were then small and new, and we invited everyone we knew for goodies so the press would see a little crowd. We did get some television coverage, which thrilled us. This was one of the home baked goodies I made.
The original recipe came from Cooking Light. It is not as dense and moist as my regular banana bread, and it seems much sweeter to me, almost like cake.
Chocolate Marble Banana Bread
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2 Tablespoons butter, softened
2 Tablespoons unsweetened applesaucw
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain non-fat yogurt
1/2 cup semisweet chocolate chips
Preheat oven to 350°. Spray an 8 1/2 x 4 1/2-inch loaf pan (see note) with cooking spray.
Lightly spoon flour into dry measuring cups, and level. 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, applesauce 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 of the batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into prepared pan. (I did 3 layers of plain batter and 2 of chocolate.) Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. This makes 12 servings at about 4 grams of fat/serving.
NOTE: This recipe called for an 8 1/2 x 4 1/2-inch loaf pan, which I used. I wasn’t totally satisfied with the way it baked – a little too dark around the edges. I think the last time I made it I used a regular 9 inch loaf pan, and it might work better in that pan. Also, the original recipe said 16 slices, which in the smaller loaf pan was really not realistic. A slice would be only /2 inch thick.
HINT: Many recipes call for softened butter. I don’t use much butter, so I keep my butter in the freezer. When I need softened butter, I really do not want to defrost an entire stick to cut off a piece and and then refreeze it. But trying to hack off two tablespoons from a hard frozen stick of butter really isn’t feasible. So I cut thin slices off the stick of butter until I have the proper amount. The thin pieces soften quicker than a whole chunk, too.