I was very strict about what I consumed this week. I didn't stray from healthy options one single day, which is huge for me since food is my obvious weakness. The only problem is that when I am extremely disciplined I still need to cook because, well because I love to cook. But in order to not put myself in a situation where I am tempted with food that I shouldn't have I came up with a strategy. My solution to this quandary? Cook things that I don't like. Things that I wouldn't eat if I were stranded on an island and it were my only option. This theory is what gave you guys the pumpkin muffins and now I present you banana bread. No worries on this end. I wouldn't nibble banana bread for a million dollars - I loath bananas. It was the perfect answer to my problem. I got the opportunity to make a really fun recipe; and my husband and coworkers got to reap the benefits without the possibility of me joining in!Marbled Chocolate Banana Bread
Adapted from Cooking Light September 2003
Yield
1 loaf, 16 slices (serving size: 1 slice)
Adapted from Cooking Light September 2003
Yield
1 loaf, 16 slices (serving size: 1 slice)
Ingredients
- 2 cups all-purpose 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 eggs
- 1/3 cup plain fat free sour cream
- 1/2 cup semisweet chocolate chips
- Cooking spray
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute).
Add banana, egg, and sour cream; 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 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.
Until a swirl pattern appears on the surface.
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.
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute).
Add banana, egg, and sour cream; 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 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.
Until a swirl pattern appears on the surface.
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.
