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Saturday, October 29, 2011

Marbled Banana Loaf

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Are you like me? Do you buy bananas, only to find out they are super ripe a few days later? That's what's been happening in our house lately. I buy my bananas with a slight green at the top and a few days later, they are covered in large brown spots. Now, I may be one of those weird people who prefer their bananas on the not so ripe side; so I end up with tons of bananas in the freezer. They're pretty much over taking the freezer right now, which prompted me to make some banana loaf.

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I've had many different versions of banana loaf and though I have my favourites, I'm always ready to try something new. So, I decided to separate my batter into two bowls, add chocolate chips to one and melted semi sweet chocolate to the other. I wanted to layer the batter to create a marbling effect. Plus it would give me two of my favourite versions of banana loaf, in one pan. I used Paula Deen's recipe for her banana loaf and the result is so moist and delicious. The only change I made, was sub in 1/2 C of brown sugar, instead of the white sugar. Also Mom thought 4 bananas wouldn't produce enough flavour, so we added in 2 more small bananas. The kids absolutely loved this one, as did the rest of the household.

Marbled Banana Loaf
Adapted from Paula Deen
printable version
  1. 1 cup butter, softened
  2. 1 cup sugar
  3. 1/2 C brown sugar
  4. 4 large eggs
  5. 3 cups all-purpose flour
  6. 1/2 teaspoon baking soda
  7. 1 teaspoon salt
  8. 2 1/2 cups ripe, mashed, bananas
  9.  1 C semi sweet chocolate chips
  10. 1 C semi sweet chocolate, melted
  1. Preheat oven to 350°F. Grease and flour two 9x5x3-inch loaf pans.
  2. In a medium bowl and with an electric mixer at medium speed, beat butter and sugar until creamy. Add eggs, one at a time, beating well after each addition. Stir in flour, baking soda, and salt, stirring well. Add bananas, stirring just until combined. Pour half of the batter into a second bowl. Add the chocolate chips to one bowl of batter and stir well. Add the melted chocolate to the second bowl of batter, stirring to ensure it is thoroughly mixed.Spoon batters into prepared pans, by alternating them. Insert a butter knife, upright, into the batter and slowly draw swirls into the batter, to create the marbling.
  3. Bake for 1 hour, or until a tester inserted into center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and allow to cool completely on wire racks.

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This post linked to

Fat Camp Friday
Foodie Friday
Friday Favorites
Bake with Bizzy
Sweets for a Saturday

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