Get the best of both worlds with this beautiful loaf of marbled chocolate banana bread.
You will need:
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
How to:
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.
Notes:
1. Generally, while making marbled cake batters, you may need to adjust the amount of liquid while adding extra dry ingredients to a portion, like cocoa powder. But the banana bread batter is very forgiving and you can simply mix in some cocoa powder to a portion of the batter. The entire loaf turns out moist and soft.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2015/10/07/chocolate-swirled-banana-bread/