Looking for a specific recipe? Search here:

Saturday, March 30, 2013

Chocolate Marbled Banana Bread




There are certainly not enough recipes for using up bananas that have gone past their prime and lost their good looks.

When at the point of no return, no longer to be enjoyed by simply pulling back the peel and indulging in one of nature’s finest fruits, they transform into something even sweeter.  I can’t imagine how many banana casualties have occurred over the past years. Bunches of forgotten bananas ending up in composts all over the land not having reached their full potential!

This is not the first time I have stood up for the cause of saving over ripe bananas from a dismal end.  Recipes for Banana Muffins, Biscotti, Banana Bread, as well as Chocolate Banana Cake have all at some time come to the rescue, in the end delivering a delicious reward to anyone who will join the cause and save a few bananas.

If you have ever baked banana bread you will know exactly what I mean when I say the only more enjoyable experience of eating it is the incredible aroma that satisfies more than the stomach.

An interesting picture of the finished product is enough to draw my attention to a new recipe and a quick scan of ingredients and steps of preparation usually indicates if it’s worth a try. The picture for this bread was inviting, the few minor changes made to the method of preparation along with the ripe and ready bananas awaiting their fate was enough motivation to test this recipe out.

Chocolate Marbled Banana Bread may encourage you to use some of those unlovely bananas you  already have but my guess is that you'll soon be nursing more bananas into ripeness just to bake it again.  The texture and moistness along with the banana, chocolate flavour combination makes it one of those recipes that will quickly become a favourite.

What’s better than the aroma of  banana bread baking in the oven? The added aroma from the chocolate swirled side!


Chocolate Marbled Banana Bread
1 egg
 ½ cup Miracle Whip  (original)
1 1/3 cup mashed, fully ripe banana (about 3)
1 ½ cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
4 squares semi-sweet chocolate, melted
  1. Place chocolate into a heat proof bowl and place over a small saucepan with simmering hot water until melted.
  2. With mixer beat together egg, Miracle Whip and bananas until combined.
  3. Continue beating and gradually add the 1 cup sugar until well mixed.
  4. Sift together flour, baking soda and salt.
  5. Stir dry ingredients into egg mixture just until blended.
  6. Pour half of the batter into a medium bowl and stir in melted chocolate.
  7. Spoon batters alternately into an 8x4 inch loaf pan that has been sprayed with cooking spray.
  8. Swirl mixtures gently with knife.
  9. Bake 55 to 60 minutes in a preheated 350 degree F. oven or until tooth pick inserted into center of loaf comes out clean.
  10. Cool bread in pan for 10 minutes then remove from pan and cool completely on wire rack.




















Notes, Tips and Suggestions
  • A 4x10 inch pan gives you a longer more slender loaf.
  • Substituting semi-sweet chocolate chips instead of squares is more economical (3 heaping tablespoons chocolate chips equal 1 baking square.)
  • To make measuring easier, 12 tablespoons chocolate chips equals about 1 1/4 cups.
  • Loaf freezes very well.

9 comments:

  1. Ooooooo - this looks so good !!

    ReplyDelete
  2. elizabeth, aka banana murdererApril 3, 2013 at 1:40 PM

    I have to say, this is definitely THE best banana bread ever. No more banana casualties in this house!

    ReplyDelete
  3. I just happen to have about 3 fully ripe bananas on my counter...hmmm...what to do, what to do...

    ReplyDelete
  4. oh my goodness i am so glad you posted this...the boys are going to LOVE this recipe. Banana and Zucchini bread is their favourite and we make it at least once a week. Have you ever tried to half the amount of sugar? I found a recipe similar to this one and someone suggested to half the sugar which i do now and haven't noticed anything lacking in the taste or texture of the bread. The only reason I do this is because i will sometimes give this to the boys for breakfast on days we are in a hurry.

    ReplyDelete
    Replies
    1. I say if you can decrease the amount of sugar in a recipe to half of what is called for and not alter the taste or texture then by all means go for it!
      Lucky boys!!

      Delete
  5. What temperature do we set the oven to?

    ReplyDelete