So it really is tough to come up with new banana bread recipes that I haven’t shared with you guys. I swear this blog could be titled the Banana Bread Blog : ) But with a bunch of brown bananas, I was up for the challenge.
I had motivation too! We had our last week of tennis lessons at the park district, and I wanted to bring sometime to say thank you to our pro. I also wanted something to serve to our overnight guests this past weekend.
This first recipe adds in one of banana’s favorite companions. Chocolate!
With chocolate swirled throughout, it makes a beautiful marbled bread and also a great gift!
I was only sad that I couldn’t dig right in. It seems wrong to bring a loaf of bread as a gift with a slice missing!
While bread number one was cooling, I got started on making my second loaf. Since I’m a huge gingerbread fan and still have robust molasses in the pantry, I was excited to use it again.
This bread smells delightful and puffs up beautifully!
I was thankful to be able to slice off a bite to try.
I am a huge fan of this flavor combination!
This bread froze well and I loved eating another slice smothered with almond butter yesterday.
Both breads looked and smelled wonderful! Perfect to heat up these cool end of winter days!
Here are more recipes from the Banana Bread Blog.
What do you do with your brown bananas?
Marbled Banana Bread
From My San Francisco Kitchen
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup sugar
¼ cup butter, softened
2 ripe bananas
⅓ cup plain low-fat yogurt (I subbed in sour cream)
½ cup semisweet chocolate chips
Preheat oven to 350°.
In a mixing bowl, whisk the flour, baking soda, and salt together.
Add sugar and butter to a large bowl and beat with a mixer at medium speed until well blended.
Add banana, eggs, and yogurt; beat until blended.
Add flour mixture and beat at low speed until just blended.
Melt chocolate chips in a microwave or in a double boiler, stirring until smooth.
Add 1 cup batter to chocolate, stirring until well combined.
Spoon chocolate batter alternately with plain batter into a greased 8½ x 4½-inch loaf pan.
Swirl batters together using a knife.
Bake for 55-60 minutes, or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan on a wire rack, then remove from pan and cool 10 minutes before serving.
From Framed Cooks
2 1/4 cups flour
1/2 cup sugar
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
3 medium very ripe bananas, mashed
1 stick butter, softened
1/2 cup molasses
Preheat oven to 375, and grease a loaf pan (or you can use 3 mini pans).
Combine flour, sugar, ginger, baking powder, baking soda and cinnamon in a large mixing bowl.
Mix in banana, butter and molasses until well blended, about 2 minutes on medium speed. Stir in eggs until well combined.
Pour into loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
Cool in the pans for about 15 minutes, then continue cooling on wire racks. When completely cool, gently spoon powdered sugar into a wire mesh strainer, and shake the strainer over the loaves to garnish.