Thursday, October 8, 2009

Forbidden Fruit

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

1 loaf, 16 slices (serving size: 1 slice)

  • 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

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.


Victor Yu said...

At first, when you wrote "Forbidden Fruit", I thought you were talking the Belgium beer and this beer is popular in Qu├ębec.

I always wanted to bake a marble, thanks for sharing, love the color contrast.

Kerstin said...

I can't believe you don't like banana bread, I would have a hard time not eating this whole loaf with all that chocolate in it!

Marti said...

Looks a lot like the famous "Chocolate Babka" from Seinfeld.

Only I bet it tastes BETTER!!

Elizabeth said...

After I looked at that picture, I decided I can never make this bread or I'll eat the entire loaf. Then, I saw that it was from Cooking Light and convinced myself that it would be Ok to do so. ;)

Needless to say, it looks fantastic.

Krista said...

Yummy! Unlike you, I love banana bread...especially warm from the oven with a pat of butter melting on top. This looks wonderful. I've been thinking about using up some ripe bananas on my countertop all day. I may have just gotten the inspiration that I need.

stephchows said...

mmm I love banana bread!! Your marbling came out great!

Woody said...

I love bread, chocolate, and bananas. So this was a super good snack.

What's next said...

That's so funny. Sounds just like me... I love to cook even when I don't want to eat it, just haven'tthought of baking something I don't like...wait,there isn't much I don't like...