MARBLED BANANA BREAD
With a gorgeous ribbon of chocolate running through it, this marbled banana bread is as impressive as it is delicious.
Provided by Jennifer Segal
Categories Breads
Time 1h30m
Yield 1 ({9 x 5-inch|23 x 12.5-cm}) loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan generously with butter or nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and mix on low speed until just combined. Add the mashed bananas, sour cream and vanilla extract and beat until just combined. Do not overmix.
- Place the chocolate in a microwave safe bowl. Cook on high power in 20 second intervals, stopping to stir in between, until about 80% melted. Stir until smooth, letting the residual heat in the bowl melt the remaining bits of unmelted chocolate. Add the cocoa powder and stir until dissolved. Add one cup of the banana bread batter to the melted chocolate and stir until well combined.
- Spoon the plain batter and chocolate batter alternately into the prepared loaf pan. Swirl the batters together with a knife (don't overdo it or the colors will get muddled -- up and back 4 to 5 times should suffice). Bake for about 1 hour and 10 minutes, or until a cake tester comes out clean. Cool in the pan on a wire rack for about 10 minutes, then remove the loaf from the pan and set on the wire rack to cool completely.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Facts : ServingSize 1 slice, Calories 276g, Fat 13g, Carbohydrate 39g, Protein 4g, SaturatedFat 8g, Sugar 22g, Fiber 1g, Sodium 246mg, Cholesterol 56mg
CHOCOLATE PEANUT BUTTER BANANA BREAD
Steps:
- For the banana bread: Preheat the oven to 350 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray.
- Combine the cake mix, oil, mashed bananas, eggs and 1/2 cup water in a large bowl and mix with a hand mixer or whisk until well blended, about 2 minutes. Fold in the peanut butter chips. Evenly divide the batter between the 2 prepared loaf pans.
- Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let cool in the pans for 10 minutes, then remove and let cool on a cooling rack.
- For the peanut butter glaze: Combine the confectioners' sugar, peanut butter and 3 tablespoons of the warm milk in a bowl and whisk until smooth. It should be about as thick as pancake batter; if it's too thick, just add a little more milk.
- Pour some of the glaze over each loaf and let set for about 10 minutes. Slice and serve.
PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD
This peanut butter chocolate chip bread is a favorite of my kids, either for a special breakfast on Easter morning or a side dish brought to a fancy brunch. It is a very flexible recipe. You can use it for a plain banana bread, a peanut butter banana bread, or a chocolate chip banana bread. Great for Easter brunch!
Provided by QueenCook
Categories Bread Quick Bread Recipes Fruit Bread Recipes Banana Bread Chocolate Banana Bread Recipes
Time 1h55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x5-inch loaf pan with cooking spray.
- Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.
- Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil thoroughly in a separate bowl.
- Stir the banana mixture into the dry ingredients until thoroughly combined; stir in chocolate chips.
- Spoon batter into the prepared loaf pan.
- Bake in the preheated oven until the loaf is lightly browned at the edges and a toothpick inserted into the center comes out clean, 40 to 50 minutes.
- Cool the bread in the pan on a rack for 15 minutes before removing bread to finish cooling on rack. Slice when cool.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 29.4 g, Cholesterol 15.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 2.6 g, Sodium 182.2 mg, Sugar 17.7 g
MARBLED CHOCOLATE BANANA BREAD
For a light, tender crumb, be careful not to overmix the batter after adding the flour. Once all of the ingredients are mixed together, put in oven right away. If it sits for too long, the soda will start to lose its leavening power--so work quickly when melting chocolate. Discovered this delight in Cooking Light (low-fat version).
Provided by SharleneW
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine flour, baking soda and salt, stirring with a whisk.
- Place sugar and butter in a large bowl and beat with 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 of 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°F 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.
CHOCOLATE PEANUT BUTTER MARBLED BANANA BREAD
from "sugar plum" - http://www.visionsofsugarplum.com/2009/11/chocolate-peanut-butter-marbled-banana.html
Provided by ellie3763
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.
- In a medium bowl, sift together flour, baking powder, baking soda and salt. Whisk in chocolate and peanut butter chips until combined.
- In a large mixing bowl, using a mixer on medium speed, beat together banana and peanut butter until creamy, about 1 minute.
- Beat in granulated sugar and brown sugar until creamy, about 1 minute.
- Beat in eggs and vanilla until combined.
- Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until well combined (about 2 minutes).
- Divide half of the batter into medium bowl; sift in cocoa powder, and beat until combined.
- Alternate spoonfuls of banana batter and chocolate batter into the pan. When all the batter is in the pan, swirl a knife sparingly through the batters to marble them. Sprinkle with additional chocolate and peanut butter chips, if desired.
- Bake for 60-65 minutes or until bread pulls away from pan, is well risen, deep golden brown, and a toothpick inserted comes out with moist crumbs attached. Cool on a wire rack for 1 hour; run a knife around outer edges and invert onto wire rack to cool completely before slicing.
Nutrition Facts : Calories 406.9, Fat 15.2, SaturatedFat 4.6, Cholesterol 39, Sodium 406.5, Carbohydrate 60.5, Fiber 3.9, Sugar 30.8, Protein 11.5
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- While the butter is cooling, add your bananas to a large mixing bowl and mash until smooth. Then, add eggs, maple syrup, brown sugar and cooled butter to the same bowl and whisk until combined.
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