Friday, July 01, 2005

Marbled-Chocolate Banana Bread

Marbled-Chocolate Banana Bread(Adapted from CL)

1/4 cup butter, softened
1 cup sugar
2 cups all-purpose flour, sifted
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed very ripe bananas
2 large eggs
1 teaspoon vanilla
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, eggs, vanilla, and yogurt; beat until blended.

In a medium bowl, combine the flour, baking soda, and salt, stirring with a whisk. Add flour mixture to the butter/sugar mixture and 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 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 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.


  1. Joe, that looks absolutely scrumptious!

  2. Joe, I finally got to make the cake. I had some of my favorite food tasters over to eat up some dishes that I made, simply so I could take pictures for my cookbook. I'm still hoping for an e-book by mid-December.

    Anyway, in addition to my recipes, I made your delicious cake and they loved it. So thanks for sharing.

  3. Thanks Ed!

    Ruth - I'm very glad to hear it worked out for you! Thanks so much for letting me know!

    I'm anxiously awaiting to see how your book comes along!

  4. Hi joe, i'm planning on making this on sunday,

    How can i achieve that marbled look? should i layer the Choclate and plain batter in 2-3 layers? or Spoon them alternately and have 6-7layers of it because i read somewhere that you should have lots of layers and no swirling with a knife is needed to have that marbled look...

  5. my - What I did to get the marbled look was to spoon both batters in alternately and then swirl. If you don't swirl, you end up with blocks of color rather than streaks of both (which is not a bad thing at all!)

    I loved the look using a knife to swirl through.

  6. thanks joe for replying,

    how many layers do you get? When marbling with knife, should i make an "S" with holding the knife 90º from the pan?

  7. my - I did not "layer" per say, I just dropped dollops of each batter all over and then swirled with a knife!

  8. thanks Ed! i'll let you know how mine turned out Ü

  9. Hi joe, just in case your interested in how my bread turned out Ü

    i used a spoon to swirl from bottom to top

  10. Way to go my! The bread looks awesome! Thanks so much for letting me see

  11. Hey Joe! I made this to get rid of my overripe bananas. The cake was moist and satisfying!--how nice it is to find a recipe that yields moist cake. I thought the banana flavor was a little too strong, though. Next time I make this, I'm going to up the chocolate by 1/2 a cup and reduce the amount of mashed banana by 1/2.

  12. Miriam - More chocolate = good to me!

  13. I just found this recipe a few days ago and made it right away. I significantly "healthified" it, but it still tasted awesome. I used Smart Balance instead of butter, 3/4 c Splenda in place of all the sugar, sugar-free chocolate chips (Hershey's used to make them, and I stocked up when they went on clearance), nonfat yogurt, egg substitute, and white whole wheat flour. Seriously, it still tasted great. I think the addition of chocolate lets you get away with all sorts of other healthy stuff. :-)

  14. Zoe - great job with those changes! I'm glad to hear it still tastes good lightened up a bit more!