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bananabread

Happy Memorial Day weekend, friends! If you’re searching for a recipe to bring to a party host or offer house guests, this quick bread delivers every time. The banana/chocolate combination is loved by everyone in our household. Dense and not overly sweet, this bread is made even better slathered with your favorite peanut butter. It makes a great breakfast treat (and a smart bribe when the kids are not quick to get out of bed on a school day), a wholesome snack to send along in a lunch box or a quick bite before an early evening baseball game.

You’ll need: 

• 2 cups of all-purpose flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sugar
• 1/4 cup unsalted butter, softened
• 1 1/2 cups mashed ripe banana (approx. 3 bananas)
• 2 large eggs
• 1/3 cup plain yogurt (we prefer whole milk)
• 4 oz. semisweet chocolate
• Butter for coating the pan

To make:

Preheat the oven to 350º. Butter a 8.5″ x 4.5″ loaf pan and set aside.

Combine flour, baking soda and salt in a medium-sized bowl to use for later.

Cream sugar and butter in a large bowl at medium speed until blended (about one minute). Add banana, eggs and yogurt. Beat until blended. Adjust the mixer to low speed. Slowly add the flour mixture until moist.

Break up the chocolate and place in a medium-size, microwave safe bowl. Microwave on high for about one minute or until the chocolate is nearly melted. Stir the chocolate until smooth and allow to cool for a minute or two.

Next, add one cup of batter to the chocolate mixture and stir until combined. Then spoon and spread 1/3 of the plain batter into the base of your loaf pan, followed by 1/3 layer of the chocolate batter (the batter will be thick but spreadable with a silicone spatula). Alternate the batters 1/3 at a time, ending with the plain batter.

Use a butter knife to gently swirl the two batters together in the loaf pan.

Bake for approx. one hour and 15 minutes or until a wooden pick at the center comes out clean. Cool ten minutes on a wire rack and if you wish, remove the loaf from the pan. Cool on the rack completely before serving.

Yields: One loaf. Recipe adapted from Cooking Light.

PS: The very best banana muffins. And a Memorial Day weekend adventure in Damariscotta and Newcastle.

 

 

 

 

 

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