Chocolate-marbled banana bread

Oh. Hello there.

Certain words, when incorporated into food descriptions, make any dish immediately sound  appetizing. Stuffed. Toasted. Encrusted. Another favorite is marbled. "Chocolate-marbled banana bread" sounds a gazillion times more drool-worthy than just "chocolate banana bread." Of course, adding chocolate enhances the bread, too!

This is a great weekend recipe, and by that I mean it's a great one to bake when you've got a little extra time on your hands and don't mind dirtying a few dishes (or every single bowl in the kitchen, if you bake the way I do.) It's chewy, sweet (although not overly so), and comforting, and the marbled look gives it that little extra something special. Oh, and it's vegan! (Thanks, PPK!)

You will need:

  • 1 cup mashed very-ripe bananas (1-2 bananas, depending on size)
  • 3/4 cup sugar (coconut sugar works well, if you're into that sort of thing)
  • 1 tsp vanilla extract
  • 2 Tbsp canola oil
  • 1/3 cup almond or soy milk
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 3/4 tsp salt
  • 3 Tbsp unsweetened cocoa powder
  • a handful of vegan chocolate chips (optional)
  • 6 Tbsp boiling water, divided

Steps:

  1. Preheat the oven to 350° F and prep a loaf pan with non-stick spray or a little oil. Set aside.
  2. Using a fork, mash the bananas in a large bowl until they're pretty smooth. (I'd echo Isa's advice and say it's worthwhile to measure out a cup afterwards to make sure you have the right amount.) Add the sugar, vanilla, oil, and milk to the same bowl; mix with a wooden spoon until everything is incorporated.
  3. Next, add the flour, baking soda, baking powder, and salt to the same bowl, and mix gently only until everything is just incorporated. (I think I over-mixed here, as my loaf didn't look as fluffy as Isa's version! It still tastes amazing though, so don't worry too much.)
  4. Measure out one cup of this batter and move it to a different bowl. Keep this to the side for now. (This will become the chocolate part.)
  5. Use a mug and a fork to stir 3 Tbsp of the boiling water into the cocoa powder until it's dissolved. Pour the cocoa mixture into the one cup of banana batter, tossing in a handful of chocolate chips if desired. (Um, yes.) Mix the chocolatiness (yes, it's a word) into the one cup of batter until it's smooth and beautifully brown.
  6. Add the remaining 3 Tbsp of boiling water to the original (plain) banana batter; mix until it's relatively smooth.
  7. Scoop alternating 1/2 cups of the plain banana batter and the chocolate-banana batter into the greased loaf ban. Don't worry about it looking pretty just yet! After all the batter is in the pan, swirl a butter knife in a random pattern through the pan, creating a marbled effect.
  8. Bake for 50-55 minutes, or until a cake tester comes out clean. Let cool before slicing and serving.

And that's it! It's not a difficult recipe, but it does involve quite a few steps. As I said, my loaf came out more dense than Isa's, judging by her picture, and I think that's down to slightly over-mixing and maybe using a bigger pan than she used. But nonetheless, it turned out delicious, and Bryan and I have each had at least two pieces per day so far! (P.S. How amazing would this be with peanut butter chips mixed into the chocolate batter?)

***Update (8/8/14):

I made this a second time and added 1/4 teaspoon of baking powder, which made a more classic, top-rounded loaf. I also discovered this recipe makes enough batter for three mini loaves -- perfect for thank-you gifts or just-because-I-freaking-felt-like-it presents. The second time around, I used Trader Joe's gluten-free baking mix instead of all-purpose flour, since I'm planning to give one of these to a friend who's nice enough to take our butts back and forth to the airport later in the week. (Can't wait to be back in PA for a couple days! Boehringer's is tops on my list of food priorities!)