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Chocolate Swirl Banana Bread from Holley Grainger

Chocolate Swirl Banana Bread

  • Author: Holley Grainger
  • Prep Time: 15 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x

Description

CHRISTMAS MORNING PERFECTION – Chocolate Swirl Banana Bread takes top honors thanks to its cake-like texture, sweet banana flavor and rich chocolate taste.

Scale

Ingredients

2 cups mashed overripe bananas (about 4 medium bananas)

1/2 cup honey

1/4 cup oil (such as vegetable, canola, coconut, etc)

2 tbsp milk

2 tsp vanilla extract

2 tsp lemon juice

2 cups all-purpose flour

1 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1/2 tsp cinnamon

3 tbsp cocoa powder

Instructions

  1. Preheat oven to 350°F.*
  2. In a medium bowl, stir together bananas, honey, oil,  milk, vanilla and lemon juice in until completely combined. Whisk together if necessary.
  3. In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the dry ingredients.
  4. In a small bowl, stir together cocoa powder and 1/4 cup boiling water. Set aside.
  5. Add the banana mixture to the dry ingredients and gently stir until the ingredients are combined. Divide the batter in half.
  6. Stir the cocoa mixture in to one of the batters .(You now have one chocolate batter and one original banana batter.)
  7. Scoop a layer of plain batter into a greased loaf pan, followed by a layer of chocolate. Repeat until all of the batter is used. Take a spoon and gently swirl the batters together for just a few seconds so there are still two distinct colors present.
  8. Bake for 1 hour to 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Notes

*If using a glass loaf pan, reduce temperature to 325F and reduce cook time to 55 minutes.

Be sure to avoid over swirling so that the chocolate ribbons don’t looked muddled. Use a knife or the back of a spoon and swirl for just a second – maybe four or five times from one side of the pan to the other.

VEGAN option: To make this recipe vegan, replace the milk with water and swap honey for maple syrup.