Chocolate and banana are like peanut butter and jam to me: simply perfect for one another. And, while chocolate chip banana bread is pretty common (and totally delicious), when I realized I had a few overripe bananas to use, I wanted to do something a bit different with them…
I will admit that there is something undeniably comforting about banana bread, so I decided to stick to that formula. The way the banana caramelizes with the sugar inside the bread makes it just irresistible to me… Add a healthy dose of cinnamon and you could make me do anything.
But everything is better with chocolate, right??
I created this particular bread by making a regular batch of banana bread batter, then dividing it in half and adding cocoa powder to one half, and spices to the other. The result is a moist and soft bread with just enough chocolate to satisfy anyone’s cravings without compromising the yummy spiced banana sweetness of traditional banana bread. More please!!
Marbled Cocoa-Banana Bread
1/4 cup vegetable oil
1/2 cup brown sugar, packed
2 ripe bananas, mashed
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3 tsp cocoa powder
3 tsp hot or boiling water
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1. Preheat your oven to 350º. Grease and flour a loaf pan.
2. In a small bowl, combine the cocoa powder and hot water. Whisk with a fork until the cocoa has dissolved. Remove any remaining clumps from the mixture. Set aside.
3. In a bowl, combine the vegetable oil and brown sugar. Add the mashed bananas and mix thoroughly. Then add the egg and vanilla. Mix until the ingredients are thoroughly combined.
4. In a separate bowl, stir together the flour, baking soda, baking powder, and salt.
5. Add the dry mixture to the wet ingredients and stir until a thick batter forms. Pour half of the batter into another bowl.
6. Add the cocoa mixture to one bowl of batter and stir until it has been distributed throughout.
7. Add the cinnamon, nutmeg, and allspice to the other bowl of batter and stir until the spices are mixed in.
8. Layer the batter in your loaf pan (I did 1/3 of my regular batter, then all of the chocolate batter topped with the remaining traditional batter). Insert a knife vertically into one corner of the pan, and draw a wide zigzag through the batter to the opposite corner. Repeat for the remaining corners (so you’re doing this twice in total). This will help create the marble effect in the bread without completely combining the two batters.
9. Bake the bread for approximately 30 to 40 minutes, or until a knife or toothpick inserted in the centre of the loaf comes out clean.
10. Allow the bread to cool for 10 minutes before removing it from the pan. Serve warm