Marbled-Chocolate Banana Bread

Submitted by MexiPie

"I revised a Cooking Light recipe to be a little healthier and it turned out pretty tasty! It tastes delicious with some butter or fig preserves as toppings. It's not as banana-ey as other recipes so you might want to add another super ripe banana to the recipe."

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Yields: 1 loaf
• Serves: 16

ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 cup sugar
• 1⁄2 cup applesauce
• 2 ripe bananas, mashed
• 2 eggs
• 1⁄2 cup dark chocolate chips

directions

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
3. Place sugar and applesauce in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana and eggs; beat until blended. Add flour mixture; beat at low speed just until moist.
4. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly.
5. 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.
6. 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.

Reviews

[Lalaloula]

YUM, this banana bread is so easy to prepare and soo tasty! The added bonus is that its also quite healthy, which I loved. I made this for breakfast using half the recipe and got 6 nicely sized muffins from it that baked in 30 minutes. I think the marble looks very pretty and also adds a little something special to the bread. Adding some cinnamon or vanilla would probably also be good, but this is tasty as is, too. I found I had to add about 4 tbs of liquid to the dough in order to make it the right consistency. My only other change was to skip the sugar due to the banana being plenty sweet.<br/>THANK YOU SO MUCH for sharing a real keeper with us, MexiPie! <br/>Made and reviewed for the Pick A Chef Event Fall 2011.