Banana Bread - Chocolate Marbled
Servings
Prep Time
Cook Time
Ready In
Recipe: #10328
August 16, 2013
Categories: Breads, Breakfast, Comfort Food, Lunch, Snacks, Fruit, Banana, North American, Pacific Northwest, Pacific Rim, Add it in the lunch box, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Pantry/Shelf, Small Batch Cooking, Baby Shower, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Hand Mix/Whisk, Oven Bake, Toaster Oven, Non-Dairy, Vegetarian, Make it from scratch, Quick Breads, Kid's Lunches, Chocolate, Spring more
"Classic Banana bread swirled with rich chocolate - YUM !!"
Ingredients
Nutritional
- Serving Size: 1 (51.8 g)
- Calories 148.3
- Total Fat - 4.4 g
- Saturated Fat - 1.8 g
- Cholesterol - 12.1 mg
- Sodium - 291.4 mg
- Total Carbohydrate - 27.2 g
- Dietary Fiber - 1.9 g
- Sugars - 16.7 g
- Protein - 2.3 g
- Calcium - 9.7 mg
- Iron - 0.7 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 350f degrees.
Step 2
Beat together the egg, the mayonaisse, and the banana, until well blended.
Step 3
In a separate bowl whisk to combine all the remaining ingredients except the chocolate.
Step 4
Add the the dry ingredients to the egg mixture; stir just until moistened, do not overmix. Pour half of the mixture into a separate bowl and stir in the melted chocolate. Spoon batters alternately into an 8 x 4 inch loaf pan sprayed with veggie spray; swirl gently with a knife.
Step 5
Bake on the middle oven rack for 1 hour and 5 minutes or until a toothpick inserted in the centre comes out clean. Cool bread in the pan on a cooling rack for 10 minutes; remove the bread from the pan to the cooling rack to cool completely.
Step 6
Serving suggestion: Toast slices and spread each with 1 tablespoon peanut butter.
Tips & Variations
No special items needed.
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