Friday, August 13, 2004

Recipe Friday

I've decided that I am going to start using Fridays as a time to put out some good recipes I've tried out. I don't promise to do this every Friday -- in fact, I may never do it again, but I'm going to try. Anyway, this week's recipe is one I got from Cooking Light and messed with a little bit. It is absolutely yummy and although I'm not a peanut butter fan, my husband informs me that eating this bread toasted with peanut butter is even better.

Marbled-Chocolate Banana Bread

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
2 large eggs or 1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees.

2. Combine flours, baking soda, and salt, stirring with a whisk.

3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, eggs, and yogurt; 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 on HIGH for 1 minute. Stir until smooth. Cool for a few seconds. Add 1 cup of batter to chocolate, stirring until well-combined. Spoon chocolate batter alternately with plain batter into a 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together with a knife. Bake at 350 degrees for 1 hour and 5 minutes or until a toothpick inserted in the center comes out clean. Cool ten minutes in the pan on a wire wrack, remove from pan and cool completely.

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