. . .
Is this breakfast? Because I can’t seem to stop telling you about it. It’s like the… fourth post in a row. I promise the next post will not be breakfast related. It’s just that with another storm headed to these here parts, I thought my Maritime friends might want something tasty and warm coming out of the oven after all the shovellin’ we’re gunna be doing.
I love banana bread. It’s not the first time I’ve told you about it. (Remember Emily’s Ridiculously Simple Banana Bread? Yum.) But throw some chocolate in there? Swirl it all around? Double yum.
This is an adaptation of a Cooking Light recipe. But you know we don’t really do light at the Cat Farm. I didn’t use an egg substitute, for example. I used real eggs. The kind that could kill you. And if that weren’t bad enough, I added walnuts, because 2.0 and I agree that walnuts are necessary in banana bread.
This is a tasty loaf. Even if you don’t spread butter on top of it like 2.0 and I did. (It was Becel. The non-hydrogenated-no-trans-fat-low-in-saturated-fat kind. See? We can be healthy.)
So, my friends, bundle up. Shovel that driveway. Clear those walkways for the mail carrier. And then snuggle down with a mug of tea and a huge slice of banana bread. Or a bag of potato chips. I’m not judging.
. . .
- 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 low-fat yogurt
- 1/2 cup chopped walnuts
- 1/2 cup semisweet chocolate chips
Preheat oven to 350°.
Whisk together the flour, baking soda, and salt.
Place chocolate chips in a medium microwave-safe bowl, and microwave at high for 1 minute or until almost melted, stirring until smooth. Allow to cool slightly as you make the batter.
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. Stir in walnuts.
Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 9×5 inch greased loaf pan. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a cake tester comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan to cool completely.