Marbled Chocolate Pecan Banana Bread Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-by-5-inch metal loaf pan.
• Whisk the flour, sugar, baking soda, salt and cinnamon together in a large bowl.
• Lightly beat the egg in a medium bowl with a fork or a whisk. Add the banana and mix to combine. Stir in the sour cream, vanilla and melted butter. Stir the sour cream-banana mixture into the flour mixture until just combined. Stir in the chocolate chips and pecans until just combined but with a few lumps still in the batter. Transfer the batter to the prepared pan and smooth out into an even layer.
• Bake until a toothpick inserted in the center of the loaf comes out clean, 1 hour, 5 minutes to 1 hour, 10 minutes. Cool in the pan on a rack for 20 minutes. Run a thin knife along the sides of the pan to loosen the bread and unmold it. Serve warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees F. Lightly mist a 9-by-5-inch metal loaf pan with nonstick cooking spray and dust well with all-purpose flour to cover the pan completely, tapping out the excess. Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds. Set aside to cool slightly while preparing the batter. Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left. Add the oil and eggs and stir until combined. Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt. Stir in the buttermilk and vanilla. Stir 1 cup batter into the melted chocolate. Fill the loaf pan with half the banana batter and then half the chocolate batter. Repeat the layers and gently swirl together using a spoon or knife. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely. Serve warm or at room temperature. Cook's Note: To prepare your loaf pan for baking, you can also use a nonstick spray with flour already in it. Flouring the pan helps the bread rise well and prevents any collapse after it comes out of the oven. Per serving: Calories: 203; Total Fat 8 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 31 grams; Sugar: 16 grams Fiber: 2 grams; Cholesterol: 32 milligrams; Sodium: 212 milligrams

Steps:

• 1. Preheat oven to 350ºF and lightly grease with butter flavored cooking spray a 9" x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, brown sugar, cinnamon, and salt; set aside.
• 2. In a large bowl, beat together mashed bananas, butter, eggs, milk, sour cream, and vanilla extract. Add dry ingredients to wet; process until just moist. Add pecans and fold gently to combine.
• 3. In a small microwave-safe bowl, place chocolate and process for 1 to 2 minutes on "high" or almost melted. Remove from microwave and cool slightly. Add 1 cup of banana batter into chocolate and stir until well blended.
• 4. In the prepared loaf pan, spoon 1/3 banana batter and alternate with half chocolate mixture, finishing with banana batter. Swirl batter together with a knife. Transfer bread in the preheated oven and bake for 60 to 70 minutes or until a cake tester inserted in the center comes out clean. Remove from the heat and let cool in pan for 10 minutes before unmolding.
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Steps:

• Preheat oven to 350°F.
• Combine flour, baking soda and salt, stirring with a whisk.
• Place sugar and butter in a large bowl and beat with mixer at medium speed until well blended (about 1 minute).
• Add banana, egg substitute, and yogurt; beat until blended.
• Add flour mixture, beat at low speed just until moist.
• Place chocolate chips in a medium microwave-safe bowl and microwave at HIGH 1 minute or until almost melted, stirring until smooth.
• Cool slightly.
• Add 1 cup of batter to chocolate, stirring until well combined.
• Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
• Swirl batters together using a knife.
• Bake at 350°F for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack; remove from pan.
• Cool completely on wire rack.

Steps:

• Preheat oven to 350°F; butter and flour 9x5x2 1/2 inch loaf pan.
• Whisk first four ingredients in bowl to blend, add chocolate chips and pecans.
• Beat butter until fluffy.
• Gradually add sugar, beating well until blended.
• Beat in eggs one at a time.
• Beat in mashed bananas, lemon juice and vanilla.
• Beat in flour mixture.
• Pour into loaf pan, cook 1 hour and 5 minutes.