Two-Tone Banana Bread
Recipe from
Better Homes and Gardens
Chocolate makes everything taste just a little bit better, and this fruity quick bread is no exception. It's the perfect Christmas brunch recipe or any occasion treat.
Servings:
16 servings
Prep Time:
25 mins
Total Time:
1 hr 30 mins
Ingredients
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2 cupsall-purpose floursee savings
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1-1/2 teaspoonsbaking powdersee savings
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1 teaspoonfinely shredded lemon peelsee savings
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1/2 teaspoonbaking sodasee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonground nutmegsee savings
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1/8 teaspoonground cinnamonsee savings
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2eggs, lightly beatensee savings
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1-1/2 cupsmashed ripe bananas (5 medium)see savings
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1 cupsugarsee savings
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1/2 cupbutter, meltedsee savings
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1 tablespoondark rum or milksee savings
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2 ouncessemisweet chocolate, melted and cooledsee savings
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Chocolate-hazelnut spread (optional)see savings
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Directions
1.
Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a large bowl, combine flour, baking powder, lemon peel, baking soda, salt, nutmeg, and cinnamon. Make a well in center of flour mixture; set aside.
2.
In a medium bowl, combine eggs, mashed bananas, sugar, melted butter, and rum. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Transfer one-third of the batter (about 1-1/4 cups) to a medium bowl; fold in melted chocolate.
3.
Drop alternating spoonfuls of plain and chocolate batters into the prepared pan. Using a table knife or narrow metal spatula, gently cut through batters to marble.
4.
Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. If necessary, cover loosely with foil during the last 15 minutes to prevent overbrowning.
5.
Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Wrap and store overnight before slicing. If desired, serve with chocolate-hazelnut spread. Makes 16 servings.
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