Wednesday, March 2, 2011

Marbled Cake Banana Bread


A few weeks ago, my friend, Enid, posted on Facebook this incredible recipe that she found online. It is SO amazing that I have already made it three times and given it as gifts to many friends who have requested more. It is super healthy and absolutely delicious. It works as a special breakfast treat topped with a little peanut butter or as an after-school snack for your kiddos. You could even crumble a piece of the bread in a parfait jar, top it with a snack size cup of pudding, and squirt on a little reddi-whip for a lucious dessert. Enjoy my friends!!

You are prayed for daily and loved dearly by your Heavenly Father!!

Psalm 34:8 (the Message)
"Open your mouth and taste, open your eyes and see— how good God is. Blessed are you who run to him."


Marbled Cake Banana Bread Recipe

Ingredients:

1/2 teaspoon salt
1 tsp vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1 cup sugar
1/3 cup low-fat yogurt (I used 1 (6 oz) cup of yoplait fat-free vanilla)
1/2 cup chocolate chips
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 2-3 bananas)
1/2 cup egg substitute or 2 large eggs
Cooking spray (Bakers Joy)

Directions:

1. Preheat oven to 350°.
2. In a medium bowl, combine the flour, baking soda, and salt with a whisk.
3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minute). Add banana, vanilla, eggs or egg substitute, and yogurt; beat until blended. Add flour mixture; mix until just moist.
4. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly.
5. 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. You can also use four mini loaf pans. Swirl batters together using a knife.
6. Bake at 350° for 45-50 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.

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