Todd was just getting ready to throw the latest lot of over-ripe bananas the other day into the bin when I rescued them. Don't throw them away, I said! They are perfect for baking with! I had been eye balling a recipe for a Chocolate Marbled Banana Bread in a book I have which is entitled The Best of Cooking Light, published by Oxmoor House in 2004.
Its a recipe I had been eyeballing for a very long time, but had never gotten around to baking until this week. Chocolate and Banana are two flavours that go very well together. And at only 183 calories per slice, with less 5g of fat, it looked like a bread that someone who was watching the calories and fat could treat themselves to. Its a bit too high in the sugar department for me to indulge in however. That doesn't stop Todd from enjoying it though!
It is a very simple make. A cup of sugar gets creamed together with a small amount of butter. The original recipe suggested egg substitute, but I used regular large free range eggs. Egg substitute is not something which is readily available over here, although you can get cartons of only egg whites.
I mashed and weighed the banana for the convenience of my British Friends. I had four smallish bananas and they worked out to the right amount of banana needed. You will also need some low fat plain yogurt. This is something I always have in the house.
Also chocolate chips, which you melt and stir into a portion of the banana to provide the chocolate batter for the marbeling. I weighed the batter needed for that process as well. You're welcome!!
I could have done a bit better on the marbeling I think. I didn't want to mix it in too much so I erred on the side of caution, but I could have been a bit more aggressive.
It doesn't make a massive loaf either, which suits us well as there is only Todd and myself, and he will basically be the only one eating it, which works. I did have a taste however because I wanted to be able to give you my honest opinion of it!
*Chocolate Marbeled Banana Bread*
Serves 16
Whisk together the flour, soda and salt. Set aside.
Remove 210g (1 cup) of the batter from the main bowl to a smaller bowl. Stir in the melted chocolate chips to combine well. Spoon the batters alternately into the prepared pan. Swirl together lightly with a round bladed knife.
Bake for 1 hour and 15 minutes, until a wooden pick inserted in the centre comes out clean. Cool in the pan for 10 minutes, prior to removing to a wire rack to cool completely. Wrap tightly to store. Cut into slices to serve.
It was not quite as moist as most banana breads, probably due to the lack of fat in the recipe. I wonder if that might change by using some brown sugar for a portion of the white? I will have to bake again, try that out, and let you know how it goes! In the meantime, this was a very good banana loaf and quite tasty for something which is half healthy for you! Bon Appetit and Happy Weekend!
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