Thursday, September 9, 2010

Yummy Two-Tone Banana Bread!

Hello G.U.M Followers! Wow, we are some busy mama's over here! So busy that none of us has blogged in over a month! Hopefully we'll kick that habit and get back in gear!

I've been given the opportunity to work less and be home more. My dreams of being a SAHM are so close I can't stand it! This was my first week going from working full time and being extremely exhausted... to now only working 15 and still be exhausted from all this baby growing! I now get to spend more time with my husband, my wonderful son and doing some things that I love: Baking, reading & organizing! I seriously have baked every day this week except for today! Here is one of the yummy tasty treats I baked for my family...

It's really easy! I hope you and your family enjoy it as much as mine did!

Two-Tone Banana Bread
(I got this recipe from Better Homes & Gardens: Holiday Baking magazine 2008)

Prep: 25 minutes
Bake:55 minutes
Cool: 10 minutes
Makes 16 servings

2 cups all-purpose flour (I use unbleached)
1 1/2 teaspoons baking powder
1 teaspoon finely shredded lemon peel
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
2 eggs, lightly beaten
1 1/2 cups mashed ripe bananas (4-5 medium)
1 cup sugar
1/2 cup butter, melted (I use unsalted)
1 tablespoon dark rum or milk
2 ounces semisweet chocolate, melted and cooled

1. Preheat oven to 350 (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 the egg mixture to the 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 alternanting spoonfuls of plain and chocolate batters into the prepared pan. Using a table knife or narrow metal spatula, gently swirl 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 a wire rack. Wrap and store overnight before slicing.

This bread makes your house smell wonderful! And the swirl effect that comes out when you slice it... is awesome!

Happy Baking!

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