Tag Archives: banana bread

Chocolate Marbled Banana Bread

Nearly everyone I know loves banana bread.  And chocolate.  And who isn’t fascinated by a marbled baked-good?!  When I saw this recipe on the PPK (Post-Punk Kitchen) the other day, I actually started wishing my bananas would hurry up and get over-ripe.  Which for me, is when the spots start to appear.   My beautiful slightly green bananas granted my wish and soon became spotted and then became delicious work of (vegan!) baked art.

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Grab those over-ripe bananas and a few other ingredients and create your own edible art.

ingredients

  • 1 cup mashed very ripe banana  (about 3 bananas)
  • 3/4 cups sugar
  • 1 tsp pure vanilla extract
  • 2 TBSP canola oil
  • 1/3 cup almond milk (or your preferred non-dairy milk)
  • 1 1/2 cups all purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 3 TBSP unsweetened cocoa powder
  • 6 TBSP boiling water, divided

Preheat oven to 350F and lightly oil a 4×8″ loaf pan.  Put water on to boil.

Peel and mash bananas.  Measure before placing in a mixing bowl.

mash and measure the bananas

Add milk, sugar, oil and vanilla.  Mix until well combined.

add vanilla sugar milk oil

Add flour, salt and baking soda.  Mix until JUST combined.  If you still see a bi of flour, that’s ok.  Be careful to not over-mix.

add dry

mix til moistened

Measure and scoop out one cup of this mixture and transfer to another bowl.

remove 1 cup

In a small bowl, dissolve the cocoa powder with 3 TBSP boiling water.  Stir vigorously with a fork until smooth.

dissolve cocoa

Add the dissolved chocolate into the one cup of banana mixture.  Mix until completely smooth and combined.

add cocoa to 1 cup mix

Add 3 TBSP boiling water to the original plain banana mixture.  Mix until mostly smooth.

add boiling water to plain mix

Scoop alternate “1/2 cupfuls” into the oiled loaf pan.  I used a large “spoonula” to mix each batter and just used those to scoop out each mixture.  Have fun and place the two different batters into the pan in a random fashion.  The randomness will help you make the groovy swirls!  Here are my layers as they built up.

layer 1

layer 2

layer 3

layer 4

layer 5

When all the batter is in the pan, use a butter knife or wooden skewer to swirl through the batter in a circular motion for about 10 seconds.

swirl

Bake 55-65 minutes.  Check for doneness by inserting a skewer or butter knife into the center of the loaf.  It’s done when a few moist crumbs cling to the skewer.  Cool in the pan on a rack until you can handle the pan without an oven mitt, then turn the loaf out to cool completely.

bake and cool

Now comes the oooooooo-ahhhhhhh part:  Cut 1/2 inch slices and watch the ever-changing, swirled banana bread art present itself.

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No need for a spread–moist and flavorful on its own.  Freshly cooled, this bread has a nicely crisp crust; after storage, it softens.

I went to the store today looking for bananas past their prime.  Alas, none to be had.  I bought the least ripe ones which are now in a paper bag on the counter.  Can’t wait to make another one of these beautiful and yummy breads!  I highly recommend you make one for yourself and keep the recipe in mind for the next potluck or food-gifting occasion.  Perfect!

The PPK is my go-to site for fabulous vegan recipes.  The recipes are easy to follow and written with just the perfect amount of humorous snark.  Isa Chandra is not your Mom’s Betty Crocker.  Click on over and see for yourself!

 

 

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Filed under breakfast, comfort food, dairy-free, dessert, food gifts, Potluck, recipe, snack, vegan, Vegetarian

Sweet-Tooth Saturday: Heavenly Banana-Chocolate Bread

Heavenly.  This adjective will occur to you, sniffing the air while this bread is baking.  And again when you sample a warm, melty slice.  And again when you wake up in the middle of the night and realize your house still smells of sweet banana bread and chocolate….and the rest of the loaf is calling to you from the refrigerator.

Even if you think you don’t like the combination of banana and chocolate (like me), you’ve gotta try this recipe next time you have bananas going past their prime.  The recipe is adapted from Everyday Food Magazine.

  • 1/2 cup (1 stick) unsalted butter, room temperature (You can microwave a stick for 20 seconds to achieve softness.)
  • 1 1/4 cup sugar
  • 1 2/3 cup flour
  • 1 tsp baking soda
  • 1/2 tsp table salt (NOT kosher.)
  • 2 large eggs
  • 1 1/2 cups mashed banana (3-4 bananas)
  • 2 TBSP plain yogurt–I used Greek yogurt (can substitute sour cream)
  • 1 tsp vanilla
  • 6 oz bittersweet chocolate, chopped
  • 1/2 cup walnuts or pecans, chopped (optional)

Preheat oven to 350F.  Butter and flour a 5×9″ loaf pan, set aside.

Chop up chocolate, even if you’re using chocolate chips like me.  This will create the magic that makes this bread so amazing–the tiny shards will blend into the loaf and the larger pieces will make melty puddles of yumminess.  Chop the nuts as well.

In a medium bowl, whisk together flour, soda and salt.

In a large bowl, using an electric mixer, cream butter and sugar until fluffy, 3 minutes.

Add eggs, one at a time, mixing well after each, scraping down the bowl if necessary.

Beat in bananas, yogurt, and vanilla.

Beat in flour mixture.

Stir in nuts and chocolate.

Pour mixture into prepared pan and bake until a skewer comes out with just a few moist crumbs clinging to it; 1 hour-1 hour and 20 minutes.

The top will be dark, but aside from the melty bits, this is my favorite part.  Crispity-crunchity mmmm-mmmm-yummy!

Cool in the pan for 10 minutes and then remove.  The original recipe says to cool completely on a wire rack, wrap tightly in plastic and store in the refrigerator or freeze, up to 3 months.  Really?  I say slice and enjoy right away!  While it’s all warm and melty! 

Then later, if you want to store or freeze the rest, go ahead.  This treat doesn’t last long around here.  Yummy by itself, yummy with a scoop of vanilla ice cream….just sayin’.

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Cinnamon-Swirl Banana Bread

I confess.  I am an eater of green bananas.  Not so green that they won’t peel, but just at that stage where they are still firm and almost crisp.  I will not eat them when they start getting spots.  I do not like anything banana flavored, except banana bread and banana muffins.  I especially dislike banana runts.  Yes, they are cute; looking like tiny bananas and all, but….blech.  Mr17 LOVES banana runts….I just don’t get it.  😉

I guess I’m picky where bananas are concerned, but I love, love, love this banana bread.  It’s what spotted bananas dream of becoming.  Just look at the sparkly sweet and spicy crust, the bands of cinnamon and sugar running through it….imagine that warm, fresh-from-the-oven banana bread smell, but even better because of the cinnamon….

I made a double batch the other day, because of the number of spotted nanners I had.  These ingredients are easily cut in half, as they appear in The Better Homes and Garden Cookbook under “Banana Nut Bread.”

Makes 2 loaves:

  • 2/3 cup unsalted butter
  • 1 cup sugar
  • 4 eggs
  • 3 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp soda
  • 1 tsp salt
  • 2 cups mashed ripe banana
  • 1 cup chopped walnuts (pecans are yummy, too!)

For the cinnamon sugar topping and swirl:

  • 1 cup sugar
  • 1 TBSP cinnamon

Preheat oven to 350F.  Liberally grease 2 9x5x3-inch loaf pans.

Cream together butter and sugar.

Add eggs and beat well.

Sift together dry ingredients (flour, sugar, baking powder, soda, salt); add to creamed mixture,

alternately with banana. Blending well after each addition.

Stir in nuts.

Mix reserved sugar and cinnamon.

Pour half the batter into prepared loaf pans, top with half the cinnamon mixture.

Pour in the rest of the batter, spreading over the top of the cinnamon layer.

Top each pan with the remaining cinnamon mixture.

Use a knife to swirl through each loaf.

Bake 45-50 minutes or until a toothpick comes out with a few moist crumbs.  Remove from pans and cool on racks.

Here’s where the recipe says to wrap and store overnight.  Yeah.  That’d probably be best.  This banana bread cuts better when fully cooled or even chilled.  But who can wait when your kitchen smells so gosh darn yummy?!  Not me.  I had to have a slice warm from the oven with butter melted in to it. 

If you look closely, you’ll see the cinnamon swirl  It’s much more defined, you guessed it, when you slice AFTER cooling. 

I dare you to resist the tempting aroma and wait.  I double-dog dare you!  Don’t you think this banana bread would be perfect for breakfast? Or dessert?  Or to make as a gift for your BFF?  (Especially when you make two loaves–one for her, one for you!)

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