Since moving to the mountains, I’ve pretty much given up baking because I don’t want to deal with the altitude problem. I’m sure I could figure it out if I tried, but I would have to throw away a lot of cakes in the meantime. And I hate throwing away any kind of food, but especially cake. At 3800 feet, quick breads and muffins tend to be less problematic.
I could have sliced the loaf and found a piece with prettier marbling, but then the bread would have dried out...
B and I both seem to be craving this banana bread – we’ve made it twice in two weeks now and will likely make some more as soon as the bananas get ripe enough! The recipe evolved from one in Cooking Light. Mine is not as healthy, but we all love it.
Dark Chocolate Marbled Banana Bread
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon kosher salt
1 cup sugar
¼ cup butter, softened
1 ½ cups mashed ripe banana (about 3 bananas)
2 eggs, whisked
½ teaspoon best quality vanilla
1/3 cup plain low-fat Greek yogurt
3 ounces good quality dark chocolate
Preheat oven to 350°. Coat an 8 1/2 x 4 1/2-inch loaf pan with cooking spray.
Sift the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt.
Cream the sugar and butter in a large bowl by beating with a mixer at a medium speed. Add the bananas, eggs, vanilla and yogurt and beat until blended. Add flour mixture and beat at a low speed just until moist.
Break the dark chocolate into small pieces and put in a medium microwave-safe bowl. Microwave at 20 second intervals until it is almost melted, stirring until smooth. Cool slightly. Add ¾ cup of the banana batter to the chocolate, stirring until well combined. It will be quite stiff. Spoon the chocolate batter alternately with banana batter into the loaf pan. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool the bread for 10 minutes in the pan on a wire rack before removing. Let the bread cool completely on the wire rack.