two peas in a pod

1Two Peas in a Pod: A McLarty Martines Cookbook

Two Peas in a PodA McLarty Martines Cookbook

2 Two Peas in a Pod: A McLarty Martines Cookbook

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Table of ContentsBreakfastOrange Pinwheel BiscuitsPancakes

DinnerBaked Grilled Cheese SandwichesBaked Macaroni and CheeseBreaded ChickenChicken Broccoli AlfredoChicken Parmesan MeatballsChicken Parmesan SoupChicken Pot PieChicken Vegetable CasseroleChiliChicken Cream Cheese ChiliGarlic Brown Sugar ChickenHot Spinach Artichoke BreadbowlLasagnaPasta PrimaveraPizza RollsPulled PorkShepherd’s PieTaco Pie

Side DishesGarlic Cheddar BiscuitsHomemade French FriesRoasted AsparagusRoasted Potatoes

DessertChocolate Banana Bread

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Breakfast


Orange Pinwheel Biscuits

IngredientsFor the Biscuits:

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 tablespoonsshortening

2/3 cup milk

melted butter

For the Filling:

1/4 cup sugar

1 teaspoon cinnamon

For the Icing:

1 cup confectioners’sugar

1/4 teaspoon grated orange zest

1 tablespoon freshly squeezed orange juice, or as needed


Instructions1. Preheat the oven to 450F.

2. Sift the flour, baking powder and salt into a medium sized bowl.

3. Add the shortening, and “cut” into the dry ingredients, either using your fingertips, a pastry blender, or two knives.

4. Add the milk, and using a fork, quickly stir it into the dry ingredients. You may need to add a little more milk, but add it drop by drop, until the dough is soft, but not sticky. (Liquid added will depend upon the humidity of your home as well as the moisture of your flour.)

5. Onto a clean, floured surface, turn out the biscuit mix-ture. Roll the dough into an oblong about 1/4 inch thick.

6. Brush with melted butter. Sprinkle a generous amount of the cinnamon-sugar mixture onto the rolled dough, leav-ing a 1/2 margin or so.

7. With the long edge facing you, roll the dough up, into a log shape, jelly roll fashion.

8. Cut slices 3/4 inch thick and set on a cookie sheet, cut side down. (The recipe says an ungreased cookie sheet, but with this sugar mixture, I would be inclined to light-ly grease it so that the sugar doesn’t caramelize to the sheet; I use parchment paper.)

9. Bake at 450F for about 15 minutes or until golden brown.

10. Whisk sugar with orange zest and orange juice in a small bowl until smooth.

11. Drizzle the glaze over the warm pinwheel biscuits.


Ingredients1 1/2 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

3/4 teaspoon kosher salt

1 1/4 cups milk, whole or 2% reduced fat milk are best

1 egg

4 tablespoons butter, melted, plus more for skillet

1 teaspoon vanilla extract

Pancakes


1. Whisk flour, sugar, baking powder and the salt in a me-dium bowl.

2. Warm milk in microwave or on top of stove until luke-warm, not hot (you should be able to keep your finger submerged for 10 seconds).

3. Whisk milk, egg, melted butter and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).

4. Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

5. Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps, in fact you want that – it is important not to over-mix the batter.

6. Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.

7. When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.

Instructions


Dinner


1. Preheat oven to 450 degrees F.

2. Melt the butter in a shallow bowl.

3. Dip one side of 4 slices of bread in the melted butter, and place butter-side down on a baking sheet.

4. Arrange cheese on each slice of bread.

5. Dip 4 remaining slices of bread in melted butter (melt more butter if necessary), and place them buttered-side up on top of the cheese.

6. Bake in preheated oven for 4 minutes. Flip the sand-wiches, and bake an additional 3 minutes, or until golden brown.

Baked Grilled Cheese Sandwiches

8 Slices of bread

8-16 Slices of American cheese

2 tablespoons butter

Ingredients

Instructions


Baked Macaroni & Cheese

8 oz. (1/2 pound or about 1 3/4 cups) macaroni or other medium tubular pasta (like penne or conchiglie)

3 tablespoons butter

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon black pepper

1/8 teaspoon smoked paprika plus more for sprinkling on top

2 1/2 cups 2% milk

3 cups grated medium cheddar cheese

Ingredients

Instructions1. Boil the pasta until al dente, according to package di-

rections. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it’s going to be awhile before you make the sauce)


2. Preheat the oven to 375 degrees.

3. Over medium heat, melt the butter.

4. Add the flour, salt, dry mustard, pepper, and 1/8 tea-spoon smoked paprika. Stir constantly over medium heat for about three minutes.

5. Stir in the milk.

6. Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.

7. Remove from heat, and stir in 2 cups of the cheese, stir-ring until melted.

8. Pour the cheese sauce over the noodles and toss gently until all noodles are covered.

9. Add half the noodles to a two quart casserole dish.

10. Sprinkle on half the cheese.

11. Add the rest of the noodles.

12. Sprinkle on the rest of the cheese, and dust lightly with the smoked paprika. If desired, mix cheese, papri-ka, and ¼ cup breadcrumbs or ¼ cup chopped cheese-its before topping mac and cheese.

13. Bake for about 25-30 minutes, until it starts getting a slightly dry and a tiny bit brown on top. Serve, topping individual servings with cooked, chopped bacon if de-sired.


Breaded Chicken

Ingredients

4 chicken breasts

2 eggs

1 cup Breadcrumbs

Olive oil


Instructions

1. Heat a large skillet on medium head. Add enough oil to cover the bottom to about 1/2 inch.

2. Wrap the chicken breasts in plastic wrap or put them in a plastic bag to keep chicken juices from going every-where. Pound with flat side of a mallet until breasts are of even thickness throughout (about 1/4in).

3. Crack eggs into wide flat bowl or deep plate and scram-ble.

4. Pour breadcrumbs onto a large plate.

5. Dip one chicken breast in egg mixture.

6. Turn chicken breast in breadcrumbs until completely covered.

7. Repeat for each chicken breast. Add more breadcrumbs if necessary.

8. Add chicken breasts to pan and cook until done. If out-side blackens before the chicken cooks fully, turn down the heat.


Chicken Broccoli AlfredoIngredients1 lb boneless, skinless chicken breasts

2 cups frozen broccoli florets

3-5 cloves of garlic

1 jar alfredo sauce

8 oz (1/2 lb) Penne or Ziti pasta


1. Heat a large skillet on medium heat with a bit of olive oil.

2. Fill a large pot with water and heat to boil.

3. Peel and mince garlic in a food processor.

4. Cut the chicken into bite-sized pieces.

5. When water is boiling, add the pasta and cook until done.

6. Add the chicken, garlic, and broccoli to the pan. Sea-son with salt, pepper, and italian seasoning as desired.

7. Cook until the broccoli is hot and the chicken is done.

8. Add sauce to pan. (Rinse the sauce jar out with a little bit of milk and pour that in the pan too).

9. When the pasta is done, drain and return to pot.

10. Pour chicken, broccoli, and sauce mixture over pasta in pot and mix.

Instructions


Chicken Parmesan MeatballsIngredients1 1/4 pounds ground chicken

1/2 cup breadcrumbs

2 tablespoons chopped onion

1 tablespoon chopped parsley

1/2 cup Parmesan cheese

Salt to taste

Pepper to taste

1 clove garlic, minced

1 egg, whisked

Zest of half a lemon or 1 tbsp lemon juice

3 tablespoons olive oil

1 14-ounce can pizza sauce

Instructions1. Preheat oven to 400F

2. In a large bowl, gently mix together all ingredients ex-cept pizza sauce and olive oil.

3. Shape into lacrosse-ball size balls (that would be a little smaller than tennis ball) and place a few inches from each other on a foil-lined baking sheet.

4. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meat-ball.

5. Place in heated oven and bake for 15 minutes.


Chicken Parmesan Soup

3 garlic cloves, minced

1 green bell pepper, chopped

1 can (14.5 ounces) crushed tomatoes

1/2 pound boneless, skinless chicken breasts

3 cups chicken broth

1/2 cup chopped white onion

1/2 cup shredded Parmesan cheese, plus extra for garnish

1 tablespoon chopped fresh basil

2 teaspoons chopped fresh oregano

1/8 teaspoon red pepper flakes (or more if you like it spicy!)

4 ounces uncooked dry gemelli or penne pasta

Chopped fresh basil or parsley, for garnish

Ingredients


Instructions

1. In slow cooker, stir together garlic, bell pepper, crushed tomatoes, chicken, broth, onion, 1/3 cup cheese, basil, oregano and red pepper flakes. Cook on high 3-1/2 hours or on low 7 hours.

2. Transfer chicken breasts to cutting board and coarsely shred; return to slow cooker.

3. Stir in pasta. Cook on high 30 minutes longer or until pasta is cooked al dente.

4. Serve garnished with extra Parmesan cheese and chopped basil or parsley.


Chicken Pot Pie

For the Crust:

1 box refrigerated pie crusts, softened as directed on box

For the Filling:

1/3 cup butter or marga-rine

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cups chicken broth

1/2 cup milk

2 1/2 cups shredded cooked chicken or turkey

2 cups frozen mixed vegeta-bles, thawed

Ingredients


1. Heat oven to 425°F.

2. Make pie crusts as directed on box for Two-Crust Pie using 9-inch pie pan.

3. In 2-quart saucepan, melt butter over medium heat.

4. Add onion; cook 2 minutes, stirring frequently, until ten-der.

5. Stir in flour, salt and pepper until well blended.

6. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

7. Stir in chicken and mixed vegetables. Remove from heat.

8. Spoon chicken mixture into crust-lined pan.

9. Top with second crust; seal edge and flute with fork. Cut slits in several places in top crust.

10. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Instructions


Chicken Vegetable Casserole

1 can (12 oz.) STOVE TOP Stuffing Mix for Chicken

2 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 jars chicken gravy

2 16 oz pkgs. frozen mixed vegetables (carrots, corn, green beans, peas), thawed.

Ingredients


1. Preheat oven to 400ºF.

2. Prepare stuffing as directed on package.

3. Cook chicken in a bit of oil in a large skillet over medi-um heat.

4. Mix chicken, vegetables, and gravy in 13x9-inch baking dish.

5. Top with stuffing.

6. Bake 30 min. or until bubbling.

Instructions


Chili

2 lb lean (at least 80%) ground beef

1 large onion, chopped

2 cloves garlic, finely chopped

1 can (28 oz) diced tomatoes, undrained

1 can (16 oz) black beans, rinsed and drained

1 can (16 oz) Great Northern beans, rinsed and drained

1 can (16 oz) kidney beans, rinsed and drained

1 can (16 oz) pinto beans, rinsed and drained

2 cans (15 oz) tomato sauce

2 packages chili seasoning

Ingredients


1. In large skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

2. In slow cooker, mix beef, onion and remaining ingredi-ents.

3. Cover and cook on Low heat setting 6 to 8 hours.

Instructions


Cream Cheese Chicken Chili

Ingredients

1 can black beans

1 can corn, undrained

1 can Rotel, undrained

1 package ranch dressing mix

1 tsp cumin

1 Tbsp chili powder

1 tsp onion powder

1 8 oz package light cream cheese

2 chicken breasts


1. Drain and rinse black beans.

2. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans.

3. Top with seasonings and ranch mix. Stir together.

4. Place cream cheese on top.

5. Cover with lid and cook on low for 6-8 hours.

6. Stir cream cheese into chili. Use 2 forks to shred chick-en.

7. Stir together and serve.

Instructions


Garlic Brown Sugar ChickenIngredients

Instructions

4 boneless skinless chicken breasts

4 garlic cloves, minced

4 tablespoons brown sugar

1 tablespoon olive oil

1. Preheat oven to 450°F. Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.

2. In small sauté pan, sauté garlic with the oil until tender.

3. Remove from heat and stir in brown sugar. Add addi-tional herbs and spices as desired.

4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

5. Add salt and pepper to taste.

6. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thick-ness of your chicken.


Hot Spinach Artichoke BreadbowlIngredients2 bread bowls

1 box (10 oz.) frozen chopped spinach, thawed and

squeezed dry

1 package (8 oz.) cream cheese, softened

3/4 cup Mayonnaise

1 1/2 cups shredded Monterey Jack cheese

1 package Knorr Vegetable Dip mix

1 can (14 oz.) artichoke hearts, drained and chopped

2 boneless skinless chicken breasts

2 cloves garlic

1. Preheat oven to 350°.

2. Cut the chicken into bite-sized pieces and cook in a large skillet until done.

3. Combine all ingredients except 1/2 cup cheese. Spoon into bread bowls, then top with remaining 1/2 cup of cheese.

4. Bake for 35 minutes or until hot.

Instructions


Lasagna

Ingredients1 TB Vegetable Oil

3-4 tsp. minced garlic

2 TB basil

1 1/2 tsp. kosher salt

6 cups tomato sauce

1 lb. beef

1 lb. pork

1 16 oz. container sour cream

2 cups cottage cheese

1 cup Parmesan Cheese

1 lb. mozzarella cheese sliced

1 pkg. lasagna noodles no boil

Parmesan cheese to taste

pepper to taste


1. Preheat oven to 350.

2. In a pan, saute garlic in Vegetable oil on medium heat for 2-3 minutes. Stir in basil, salt, a little pepper, and tomato sauce. Simmer for 10 minutes. Turn down to low and continue to simmer.

3. In another pan, brown your beef and pork. Add browned meat to your sauce and continue to simmer.

4. In a bowl, combine Parmesan cheese, cottage cheese and sour cream. Mix well. Set aside.

5. In a 9x13 pan, spread 1 cup of your sauce on the bot-tom. Layer with lasagna noodles and spread another cup of sauce on top of the noodles.

6. Add a layer of slices mozzarella cheese and then half the sour cream mixture.

7. Then add another layer of noodles, followed by a cup of sauce, another layer of sliced mozzarella and the rest of the sour cream mixture.

8. Then add one more layer of noodles and the last of the sauce.

9. Add Parmesan cheese to the top and bake for 25-30 minutes.

Instructions


Pasta Primavera

Ingredients

1 box (1 lb) fettuccine pasta

1 16 oz pkg. frozen mixed vegetables (carrots, corn, green beans, peas), thawed.

1 cup frozen broccoli florets, thawed

1 green summer squash, cut into bite-sized pieces (if avail-able)

1 yellow summer squash, cut into bite-sized pieces (if avail-able)

1 Tbsp italian seasoning

1/4 c Olive oil

3-5 cloves garlic

Grated parmesan cheese


1. Bring large pot of water to boil.

2. Mince garlic in food processor.

3. Add fettuccine to boiling water and cook until done.

4. Saute vegetables and garlic in olive oil. Add italian seasoning and cheese, salt, and pepper to taste until cooked.

5. Drain pasta when done and return to pot.

6. Pour vegetables and oil sauce over pasta and stir.

Instructions


Pizza Rolls

Ingredients3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)

1 bag pepperoni slices

2 8 oz bags pizza cheese

1 beaten egg

Parmesan

Italian seasoning

Garlic powder

1 jar pizza sauce


1. Flatten a biscuit out and stack pepperoni and cheese on top.

2. Gather up the edges of the biscuit.

3. Line the rolls up (seam side down) in a greased 9×13 in. pan.

4. Brush with beaten egg.

5. Sprinkle with Parmesan, Italian seasoning and garlic powder.

6. Bake at 425°F for 18-20 minutes.

7. Serve the rolls with warm pizza sauce for dipping.

Instructions


Pulled Pork

Ingredients1 (2 pound) pork tenderloin (pork shoulder or butt can

also be used)

1 (12 ounce) can of coke

1 (18 ounce) bottle of barbecue sauce

8 hamburger buns


1. Place the pork tenderloin in a slow cooker and pour the can of coke over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.

2. After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker.

3. Pour the barbecue sauce over the pork and stir to com-bine. Serve immediately or keep warm in slow cooker until ready to serve.

4. Serve on hamburger buns.

Instructions


Shepherd’s PieIngredients1 1/2 lbs ground beef

1 onion chopped

1-2 cups frozen corn, thawed

1 package instant mashed potatoes

8 tablespoons butter (1 stick)

1/2 cup beef broth

1 teaspoon Worcestershire sauce

Salt, pepper, other seasonings of choice


1. Preheat oven to 400F. Melt 4 Tablespoons butter (1/2 stick) in large frying pan.

2. Sauté onions in butter until tender over medium heat (10 mins).

3. Add ground beef and sauté until no longer pink.

4. Add corn, salt, pepper, worcesterchire sauce, and half a cup of beef broth. Cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5. Make mashed potatoes according to package direc-tions.

6. Place beef, corn, and onions in casserole dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if neces-sary to brown.

Instructions


Taco Pie

Ingredients

1 (8 ounce) package refrigerated crescent rolls

1 pound ground beef

1 (1 ounce) package taco seasoning mix

1 (16 ounce) container low-fat sour cream

8 ounces shredded Mexican-style cheese blend

1 jar mild salsa

1 15.5 oz can black beans (optional)

1/2 cup tortilla chips, crushed


1. Preheat oven to 350 degrees F.

2. Lay crescent dough flat on the bottom of a square cake pan and bake for 4 minutes.

3. Meanwhile, brown the ground beef in a large skillet over medium high heat.

4. Add the taco seasoning and stir together well. Stir in salsa and beans.

5. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.

6. Return to oven and bake at 350 degrees F for 10 minutes, or until cheese has melted.

Instructions


Side Dishes


Garlic Cheddar BiscuitsIngredients2 cups buttermilk biscuit mix (such as Bisquick or Jiffy)

1 cup grated cheddar cheese

1/2 tsp. garlic powder

2/3 cup milk

2 Tbsp. butter, melted

2 tsp. dried oregano

1/4 tsp. garlic salt


1. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.

2. In a large bowl, mix together biscuit mix, cheese and garlic powder. Add in milk, and stir until well mixed. The dough will get very sticky.

3. With a spoon or with your fingers, shape the dough into biscuit-sized clumps, and drop onto the baking sheet. (Note that the dough will pretty much hold its shape when baked, so feel free to pat down random peaks in the dough if you’d like them to look more uniform!)

4. Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges.

5. While the biscuits bake, prepare the warm butter mix-ture by mixing together the melted butter, oregano and garlic salt in a small bowl. As soon as the biscuits are removed from the oven, brush the biscuits (while they are still on the baking sheet) with the mixture until they are well-coated.

Instructions


Homemade French Fries

Ingredients2-3 pounds yukon gold potatoes, scrubbed, and cut into desired frying shape

3 cloves garlic

1/2 cup fresh flat leaf parsley

Kosher salt to taste

Canola oil for frying


1. In a food processor combine the garlic and parsley.

2. Place the sliced potatoes in a large heavy bottom pan. Pour in (cold) canola oil of your choice, so that the po-tatoes are covered by at least an inch. Turn on the heat to medium high.

3. After about 10 to 15 minutes, the oil will begin to bub-ble around the fries, and the fries will float to the top. Continue to cook, stirring frequently. The fries will con-tinue to brown steadily, so watch them carefully. When they are browned and crisp to your liking, remove them to a plate lined with paper towels.

4. Sprinkle the fries with kosher salt and the garlic/parsley mixture, while they are fresh and hot.

Instructions


Roasted Asparagus

Ingredients2-3 pounds yukon gold potatoes, scrubbed, and cut into desired frying shape

3 cloves garlic

1/2 cup fresh flat leaf parsley

Kosher salt to taste

Canola oil for frying


Instructions

1. In a food processor combine the garlic and parsley.

2. Place the sliced potatoes in a large heavy bottom pan. Pour in (cold) canola oil of your choice, so that the po-tatoes are covered by at least an inch. Turn on the heat to medium high.

3. After about 10 to 15 minutes, the oil will begin to bub-ble around the fries, and the fries will float to the top. Continue to cook, stirring frequently. The fries will con-tinue to brown steadily, so watch them carefully. When they are browned and crisp to your liking, remove them to a plate lined with paper towels.

4. Sprinkle the fries with kosher salt and the garlic/parsley mixture, while they are fresh and hot.


Roasted Potatoes

Ingredients6-8 large floury potatoes (Coliban in particular or Sebago are great for roasting), peeled and cut into halves and or quarters if the potatoes are very large.

Sea salt

A few sprigs fresh rosemary

Canola oil


1. Pre-heat oven to 400F.

2. Add 1/3 cup canola oil to a large casserole dish, place in the pre-heated oven to heat the oil.

3. Half-fill a large pot with cold water, add a generous pinch of salt, add the potatoes and bring to the boil over high heat.

4. Par boil until slightly softened, you want the potatoes to be just cooked through when tested with a knife, but not so much that they will be overly boiled and fall apart totally when drained.

5. Drain potatoes then return them to the pot, cover with the lid then give the pot a really good shake to roughen up the edges of the potatoes and encourage them to become really fluffy. If you like use a fork to fluff up the tops of the potatoes even further by scraping any lose potato on top into little mounds on top.

6. Using a pair of tongs carefully add the par-cooked po-tatoes into the hot oil and season tops with a sprinkling of sea salt. Scatter some rosemary leaves around the tray then roast potatoes for 1-1¼ hours or until they are super crunchy and crisp.

Instructions


Dessert


Chocolate Banana Bread

Ingredients1/2 cup semisweet chocolate chips

2 cups all-purpose flour

3/4 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

3 very ripe, darkly speckled bananas, mashed well (about 1 1/2 cups)

1/4 cup buttermilk

2 large eggs, beaten lightly

6 Tablespoons butter, melted and cooled

1 1/2 teaspoons vanilla extract


1. Melt the chocolate chips in a medium microwave-safe bowl for 30-second increments, stirring between each increment, until smooth. Set aside to cool slightly while you prepare the batter.

2. Preheat the oven to 350ºF. Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.

3. In a large bowl, whisk together the flour, sugar, baking soda and salt. Set aside.

4. In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla.

5. Using a rubber spatula, lightly fold the banana mixture into the dry ingredients just until combined. (The batter will be thick and chunky). Remove 1 cup of the batter to a separate bowl then add the melted chocolate to the bowl, stirring to combine.

6. Fill the loaf pan with alternating scoops of the banana batter and the chocolate batter. Using a knife, swirl the batters together.

7. Bake the bread for 55 minutes, or until a toothpick in-serted comes out clean.

8. Allow the loaf to cool in the pan for 5 minutes then transfer it to a cooling rack to cool completely. Slice and serve.

Instructions

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