This banana bread is a whole new experience. It’s that wonderful nutty banana flavor combined with swirls of amazing chocolate. It’s a must for whenever you have overripe bananas.
This base recipe was found in Better Homes and Gardens. I then tweaked the recipe a tad and added some chocolate for a delicious twist!
Oven Temperature: 350°F
Baking Time: 50-60 min.
Makes: 1 loaf of bread
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
4-5 medium sized bananas to make 1 1/2 cups mashed bananas
3/4 cup sugar
1/2 cup vegetable oil
1/4 cup chopped walnuts (optional)
1/2 cup semi-sweet chocolate chips
optional 2 tablespoons cocoa powder for a more chocolatey taste
Preheat your oven to 350°F. Then prepare your 9x5x3 inch loaf pan by spraying it with nonstick cooking spray.
Peel your bananas and place them in a small bowl. Use a potato masher, a spoon, or your hand with a disposable glove (our favorite option) to mash the bananas until the biggest pieces are no bigger than a small grape.
Crack both eggs into the bowl. Then using the same whisk/utensil from whisking the flour, whisk the eggs into the mashed banana. Pour in the sugar and oil. Mix until the oil is fully incorporated and is not floating above the banana.
Now, pour all of the banana mixture into the flour. Whisk together until combined.
OPTIONAL: Mix in the chopped nuts.
Next, melt the chocolate chips in a microwave in 30 second intervals, stirring in between.
Pour about 1 1/2 cups of the banana bread batter into the smaller bowl that was used to hold the banana mixture.
Mix in the melted chocolate.
Optionally, mix in the cocoa powder as well.
Now take your bread pan and alternately spoon the batters in big globs.
So, place a large spoonful of the banana batter, and then next to it, place the chocolate batter.
After you complete one layer of the batter, swirl with a wooden skewer a few times to marbleize.
Then keep spooning in the rest of the batter.
When all the batter is in the pan, make two figure eights with your wooden skewer to marbleize. Don’t overdo it or the whole bread will not be marbleized.
Bake the bread for 50-60 minutes at 350°F. When it is done, a wooden skewer inserted in the center should have only have a few crumbs. Cool the bread for an hour or until the bread is no longer hot to the touch. Then flip the bread over onto a plate twice to get the bread out of the pan. Cut and enjoy!