I know what you're thinking, “ANOTHER banana recipe?” Hey, if you have young kids like I do (or even if you don't) chances are pretty good that you buy bananas regularly and rarely eat them all before they start turning brown. In my house, brown bananas go into a zip-top bag in the freezer for future baked goods (like traditional banana bread).
When I posted the recipe for banana-chip cookies my friend Helene said that she was baking a banana bread with chocolate swirl. She shared the Cooking Light recipe she uses and I just got a chance to try it out today.
I had all the ingredients in the house except egg substitute, so I just used an equal amount of egg whites. Deacon helped me mix up the batter. I was pleased by the easy way the few ingredients came together – it was so easy to make the banana batter, mix chocolate into a portion of it, and swirl them both together.
Deacon actually kept coming into the kitchen to check on the bread as it baked – he couldn't wait to try it! We weren't disappointed, it was light and just chocolatey enough (especially warm out of the oven) to satisfy a sweet tooth.
Tomorrow I plan to follow the recipe's suggestion and make a snack of a slice of toasted marbled-chocolate banana bread smeared with peanut butter. Yum.
Today's tip: Try this easy recipe as another way to use those overripe bananas.
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