Marbled Banana Bread
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
43
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 medium
Banana (very ripe)2 cup
Sugar1 cup
Canola Oil2 large
Egg1.5 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Kosher Salt1 cup
Buttermilk1 tsp
Vanilla ExtractDirections:
1
Preheat the oven to 350 degrees F
2
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
3
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
4
Set aside to cool slightly while preparing the batter
5
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
6
Add the oil and eggs and stir until combined
7
Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt
8
Stir in the buttermilk and vanilla
9
Stir 1 cup batter into the melted chocolate
10
Fill the loaf pan with half the banana batter and then half the chocolate batter
11
Repeat the layers and gently swirl together using a spoon or knife
12
Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes
13
Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely
14
Serve warm or at room temperature
15
Cook's Note: To prepare your loaf pan for baking, you can also use a nonstick spray with flour already in it
16
Flouring the pan helps the bread rise well and prevents any collapse after it comes out of the oven
17
Per serving: Calories: 203; Total Fat 8 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 31 grams; Sugar: 16 grams Fiber: 2 grams; Cholesterol: 32 milligrams; Sodium: 212 milligrams