Simple to make but difficult to put down.
I have come across a wide variety of banana breads in my searches through the internet/various cookbooks. However, this one seemed to be a winner. Moist, deeply chocolatey in the dark swirls - this one is such a beauty.
The bread is tender and fills the kitchen with amazing smells. It's got a gorgeous ribbon of melted chocolate goodness running through it that's in harmony with the banana flavor and blends perfectly. And added bonus - it’s fun to make! You get to play with food as you spoon the banana and chocolate batters into a loaf pan; and then you get to become an artist as you swirl the two together with a knife.
Simple to make - Hard to put down.
The recipe calls for 1/2 teaspoon of cinnamon, but I put a full one by accident - and I actually ended up liking this better. So you can use your discretion.
IF you want to freeze it, the bread can be frozen for up to 3 months. Honestly, I don't know why you'd want to - I had to stop myself from eating the whole thing... But here's how: After it is completely cooled, wrap it in freezer wrap or place in a freezer bag. When you're ready to consume it - thaw it overnight in the refrigerator before serving.
LIKE CRACK MARBLED BANANA BREAD
Serves 10
INGREDIENTS
3 large very ripe bananas
1/2 cup unsalted butter, melted*
3/4 cup light brown sugar
1 egg
1 teaspoon vanilla extract (try to get the alcohol free version)
1 teaspoon baking soda
1/4 teaspoon sea salt
1 cup plus 1/4 cup all-purpose flour (can sub for gluten free)
1/2 teaspoon ground cinnamon
1/4 cup high quality dark cocoa powder (sifted to get the lumps out)
3/4 cup dairy free chocolate chips
INSTRUCTIONS
Heat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
Melt butter/oil in a pan on medium heat.
Mash the bananas in a large bowl until mostly smooth. Pour in the melted oil/butter. Whisk in brown sugar, egg, vanilla, baking soda, and salt until thoroughly combined.
Add 1 cup of the flour, stir until combined.
Pour 1/2 of the batter into a second bowl. (You can eyeball it).
Into one bowl, stir the remaining 1/4 cup of flour and ground cinnamon.
Into the other bowl, stir in the cocoa powder and chocolate chips.
Dollop batters in large alternating spoonfuls into bottom of prepared loaf pan. Attempt to “checkerboard” the rest in (this means you’ll drop chocolate on top of a chocolate-free one and vice-versa until both batters are used up).
Using a butter knife, make a few figure-8s through the batters. This will marble them together (you only need 2-3 figure-8s). Any more and the swirls may not look distinct when you cut the cake.
Bake 55-65 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then run a knife around the edge and flip it onto a cooling rack.
Serve warm or at room temperature.
NOTES
*You can sub for coconut oil
Make ahead: The bread will keep for about 4 days at room temperature.
To freeze: Can be frozen for up to 3 months. Once cooled, wrap it in freezer wrap or place in a freezer bag. When ready to consume - thaw overnight in the refrigerator before serving.
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