Marbled Banana Bread

Save your ripe bananas for this chocolaty cake. Melted chocolate swirled into the batter gives you chocolate in every bite.

Total Time:
2 hr 15 min
Prep:
15 min
Inactive:
1 hr 15 min
Cook:
45 min

Yield:
12 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • Nonstick cooking spray
  • 3/4 cup all-purpose flour, plus extra for dusting the pan
  • 2 ounces bittersweet chocolate, chopped
  • 2 medium very ripe bananas
  • 2/3 cup sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 3/4 cup white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • Copyright 2012 Television Food Network, G.P. All rights reserved.
Directions

Preheat the oven to 350 degrees F. Lightly mist a 9-by-5-inch metal loaf pan with nonstick cooking spray and dust well with all-purpose flour to cover the pan completely, tapping out the excess.

Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds. Set aside to cool slightly while preparing the batter.

Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left. Add the oil and eggs and stir until combined. Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt. Stir in the buttermilk and vanilla.

Stir 1 cup batter into the melted chocolate. Fill the loaf pan with half the banana batter and then half the chocolate batter. Repeat the layers and gently swirl together using a spoon or knife. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.

Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely. Serve warm or at room temperature.

Cook's Note: To prepare your loaf pan for baking, you can also use a nonstick spray with flour already in it. Flouring the pan helps the bread rise well and prevents any collapse after it comes out of the oven.

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