Chocolate Swirled Banana Bread

You know, there are those times that I crave something sweet and chocolate-y... but not like candy-bar kind of sweet.  Okay, well that just sounds confusing. The kids and I were sitting around wanting banana bread but I wanted to try something different.  This turned out really good! It seems to have more of the texture of a pound cake, but it's really yummy.  And considering the fact it bakes for 80 minutes, by the time it's out of the oven, your house is nice and warm and smells FaBuLoUs! 



Proof that even the pickiest of eaters love this bread!  {Bed-time snack}



Chocolate Swirled Banana Bread

adapted by From Cupboard to Cupboard

printable recipe

1 1/3 cups flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

2 ripe bananas, peeled

Squirt of lemon juice

3 ounces bittersweet chocolate, finely chopped

1/2 cup + 2 Tbsp butter, at room temp

2/3 cup brown sugar

1/3 cup sugar

4 eggs

1 tsp vanilla

1/2 cup milk

Center a rack in the oven and preheat to 325 degrees.  Butter and flour a 8.5"x4.5"x2.5" (or a little bigger) loaf pan.  Make sure to butter and flour it WELL!  Place the pan on an insulated baking sheet. 

Whisk together the flour, baking powder, salt and nutmeg.

In a small bowl, mash the bananas with the lemon juice. I use a fork or a pastry blender to mash them.

Melt the chocolate and 2 Tbsp of butter together in a microwave. I placed mine in the microwave for 30 seconds... took it out and stirred until melted...

In a large bowl, beat 1/2 cup butter at medium speed until creamy, about 3 minutes.  Add the sugars and beat for another 2 to 3 minutes or until light and smooth.  Add the eggs one at a time, beating well after each addition, then beat in the vanilla.  The batter will look curdled, and it will continue to look curdled as you add ingredients.  Add half the flour mixture and mix until just incorporated.  Pour in the milk, and when it is blended, add the remaining dry ingredients.  Scrape down the bowl and mix in the mashed bananas.

Pour a little less than half the batter into the bowl with the melted chocolate and stir to blend.  Drop alternating spoonfuls of both batters into the prepared pan, then, using a butter knife, swirl the batters together.  Don't overdo it or you'll end up without the marbled look!

Bake for 1 hour and 20 minutes, or until a knife inserted deep into the center of the loaf comes out clean. {IT CAN BAKE UP TO 1 HOUR AND 30 MINUTES}  Transfer the cake to a cooling rack and let it rest for about 15 minutes before taking out of the pan.  Cool completely right side up on the rack!

Wrapped in plastic wrap, the cake will keep for 4 to 5 days at room temperature.... or you can wrap it airtight and it will keep in the freezer for up to 2 months.

Happy Cooking!

Teauna