Raise your hands if you love banana bread. Raise your hands if you love chocolate.
Now, raise your hands if you want them to have a love-child, like a chocolatey banana bread!
Wouldn’t that just be awesome?!! I made this recipe one day when Boy and I were
arguing discussing whether to make chocolate cake or banana bread for snack time. So we decided to make a chocolate banana bread instead. And instead of simply adding cocoa powder to the entire batter, I decided to make a swirl pattern. I love marbled cakes and this marbled chocolate-banana loaf is easy to make and so delightful to eat.
It is sure to please both banana bread and chocolate lovers. Make sure to eat a fat slice with a cup of your favorite hot brew; coffee for yourself and a mug of hot chocolate for the little ones. It’s the perfect after-school snack.
I love making marble loaves, because you never know how it is going to look like until it bakes and you cut into it. I love little surprises like that, some of life’s simple pleasures!
This recipe has become so popular at our home, the guys request it almost every weekend. I make a loaf or two on Friday afternoon and am set for the weekend. It makes for a great brunch, snack or even dessert. I’ve even used part whole wheat flour once and it came out great. Though the recipe given here is for bread using all-purpose flour, feel free to make your substitutions.
- All purpose flour – 1¾ cup
- Baking soda – 1 tsp
- Salt – ½ tsp
- Eggs – 2, large
- Oil – ½ cup
- Buttermilk – ⅓ cup
- Brown sugar – 1 cup, lightly packed
- Ripe bananas – 1 cup, mashed (2-3 bananas)
- Vanilla extract – 1 tsp
- Unsweetened dark cocoa powder - 3 tbsp, sifted
- Pre-heat the oven to 325 deg.F and line a 9×5 loaf pan with parchment paper or foil.
- Sift the flour, baking soda and salt (dry ingredients) together and set aside.
- In a large mixing bowl, beat the eggs, oil and buttermilk together till creamy.
- Add the mashed bananas, vanilla extract and brown sugar and beat till combined.
- Now add the sifted dry ingredients to the batter. Mix till just combined.
- Remove around ⅓rd of the batter to another bowl, add cocoa powder, and mix well.
- Pour spoonfuls of both batters alternately into the loaf pan. Use a knife or skewer to make a couple of swirls or random zigzag patterns on the batter. Take care to go all the way down to the pan, but resist the urge to overdo the marbling.
- Bake for 50-60 minutes till the top is nicely browned and it passes the toothpick test. If your bread is taking too long to bake and the top is browning too rapidly, tent with foil and bake till done.
And that’s how simple it is to make this beautiful loaf of chocolate swirled banana bread. Enjoy with a cup of coffee, tea or hot chocolate. Now, wouldn’t that be nice?!!
I just love a good banana bread and this chocolate swirled one has quickly become my favorite recipe. Try this delicious twist to the traditional banana bread next time and I can assure you, you’ll absolutely love it.
Tell me, do you love banana bread? What are some of the variations you’ve tried? I love adding nuts and dried fruit or even peanut butter. You can find all these banana bread recipes on the blog here, here and here. That’s how much I love banana bread!
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