From the beginning of this year, life has been hectic. With parents around, the kids act weird. That’s how all grandchildren are supposed to be with grandparents around, right? I sometimes feel like a screaming zombie, who keeps making noise for nobody to listen. It is an absolutely frustrating feeling. 😕 But there is nothing much we can do. My parents leave in another two weeks and already we are feeling a tinge of sadness due to this. The girls are already eating our head to send them off for their summer vacation on their own. Being working doesn’t help since I have hardly a month off on my hand and their vacation is nothing less than two months, which is a lot of time. Each vacation, they complain of getting bored and how their friends are spending the whole vacation back home. I am fine with the idea though HD is so vary about sending his pretty daughters alone. He makes me feel like a bad mother at times… Dads are always known to be over protective of their daughters, right? 🙂
Coming to today’s recipe… it is so well known, if you are a regular on the blog, as to how much I love banana bakes. Normally I never have overripe bananas on my kitchen counter-top but when I do have a couple of them, they end up getting baked. Hehe… here is one oft repeated bakes from my kitchen, especially since it is healthier that most the banana breads – it has a combination of wholewheat flour, all purpose flour and oats, has limited butter going into it. The combination of yogurt and eggs gives a lovely moist crumb despite using the dense type flours and what more, is marbled too! Don’t you like the prettiness of a marble loaf? 🙂 This bread is really apt for breakfast or a quick snack for tea time. Off to this simple recipe…
Marbled Classic Banana Bread
- 1/2 cup all purpose flour
- 3/4 cup wholewheat flour
- 1/2 cup oats flour powdered oats
- 1/4 cup milled flax
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup butter approx 60 gm, softened
- 3/4 cup raw sugar
- 2 large eggs
- 1 tsp vanilla essence
- 1/3 cup yogurt
- 3 ripe bananas mashed
- 2 tbsp cocoa powder
- Preheat oven to 170 degrees. Keep a large loaf pan greased and floured.
- Combine all the flours, soda and salt in a bowl. Mix well and set aside.
- In a larger bowl, beat butter and sugar till fluffy. Add in the eggs one at a time and beat after each addition.
- Add in the vanilla essence, yogurt and mashed bananas and beat for a minute.
- Now add in the dry ingredients and fold till all moist.
- Divide the batter into half.
- Into one half, add the cocoa powder and fold in.
- Layer into the prepared loaf pan. I put the plain batter in first and then put the chocolate batter and gave a swirl with a fork.
- Bake for an hour till the skewer comes out clean. Ensure to cover the top of the tin with an aluminium foil at 40 minutes, if you find the top is getting dark.
- Cool in the tin for 10 minutes, before flipping onto a cooling rack, to cool completely.
- Slice and enjoy with a cup of coffee!