Simaya and I were in the kitchen today and on the counter were 3 very ripe bananas…..ok, so this happens at our house (and I’m sure yours) all the time. Usually if we have the energy we get out the mixer and make banana bread. Today we decided to try something different. Browsing through the internet we came across a chocolate banana marble loaf recipe. Since Simi (Simaya’s nickname) usually does not like nuts and LOVES chocolate we decided to give it a go. Boy, was it a good decision…….
Yield: 1 loaf
1/2 cup unsalted butter, softened to room temperature
1 cup packed light brown sugar
2 large eggs (or egg substitute if you prefer)
2 tsp vanilla extract
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp kosher salt
2 ripe bananas, mashed
1 tbsp cocoa powder
1 tbsp canola oil
Preheat the oven to 350 degrees. Spray a 9 inch by 5 inch loaf pan with cooking oil spray. Set aside.
Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment.
Mix on medium speed until the mixture looks light and fluffy. Add one egg at a time, beating well each time. Add the vanilla to the mixture and mix well on medium speed until smooth.
In a small bowl, sift together the flour, baking powder and salt. With the mixer running on its lowest speed, add the flour mixture to the bowl little by little, until just combined. Remove 1 cup of batter from the mixer to a large mixing bowl. Add the mashed bananas to the mixer and mix well until smooth.
Stir the cocoa powder and oil into the removed batter until evenly distributed. Pour on top of the banana mixture.
Drag a spatula through the batter a few times to make swirls in the batter.
Pour all of the batter into the prepared baking pan.
Slide the pan into the preheated oven and cook for 50-55 minutes. The bread is done when a toothpick inserted in the center comes out clean.
Let cool before slicing and serving.
Recipe adapted from Sarah Caron