I love banana bread but I don’t like when it is so filled with oil that it feels like you have an oil slick in your mouth after I’ve eaten a piece. This bread marries chocolate with bananas in an uber moist and delicious cake. I haven’t been able to master the swirl but this never affects the taste. I’ve found that two cups of mashed banana is about five large bananas. Also, the more ripe the banana the better the taste so be patient and wait for your banana skins to turn mostly black.
- 2 cups over-ripe banana (i.e. mostly black skin), mashed well (240g)
- 2 tsp pure vanilla extract (8g)
- 2 tsp white or apple cider vinegar or lemon juice (10g)
- 2 tbsp milk of choice (30g)
- 1/4 cup oil or more milk of choice (oil version will be richer and better-textured; milk version will be lower-calorie)
- 1/2 cup pure maple syrup
- 2 cups spelt or all-purpose flour (240g)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/8 tsp pure stevia or 1/4 cup sugar of choice
- 1/2 tsp cinnamon, optional
- 1/2 cup chocolate chips, optional
- 3 tbsp cocoa powder (15g)
- Bring one cup or so of water to a boil. Meanwhile, preheat oven to 350 F, grease a 9×5 loaf pan, and set aside.
- In one of the large bowls, whisk together all liquid ingredients. In a separate large bowl, stir together all remaining ingredients except the cocoa powder. Stir dry ingredients into liquid ingredients. Separate batter, placing half in one bowl and half in another bowl.
- Measure the cocoa powder into a small bowl and whisk in 1/4 cup of the boiling water (discard remaining water). Pour all of the cocoa mixture into only one of the banana bread batters so you have one chocolate and one non-chocolate batter. Scoop a thin layer of plain batter into the prepared loaf pan, followed by a layer of chocolate. Repeat until all batter is used up, then take a spoon and swirl the batters together—for just a few seconds so there are still two distinct colors present. Bake 50 minutes, then turn the oven off and leave the loaf in the oven 20 more minutes if it still needs to firm up. For best freshness, leftovers should be stored in the refrigerator or freezer.
Photo and recipe courtesy of chocolatecoveredkatie.com.