Sweets | Marbled Banana Bread

Posted on May 27, 2020

Banana-y and not too sweet. After baking and cooling, store in an air-tight container at room temperature to keep very moist.

Yield: 1 8-inch loaf

Ingredients

1 cup well-mashed very ripe bananas (about 3 average-sized)

3/4 cup granulated sugar

2 tablespoons canola oil

1/3 cup non-dairy milk

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

3 tablespoons unsweetened cocoa powder

6 tablespoons boiling water

 

Method

Preheat the oven to 350°F. Lightly grease a 4 x 8-inch loaf pan.

In a large bowl, combine the mashed bananas with the sugar, oil, milk, and vanilla. Whisk until smooth.

In a medium bowl, combine flour, baking soda, and salt. Whisk together.

Add the dry ingredients to the wet ingredients, gently mix to combine. Do not overmix. It's okay if there is still some flour visible.

Scoop out 1 cup of the batter and transfer it to a small bowl. In a heat-proof cup, mix the cocoa powder with 3 tablespoons of boiling water. Stir vigorously with a fork until the chocolate is dissolved. Add this chocolate to the 1 cup batter and mix until smooth and incorporated.

In the plain batter bowl, add 3 tablespoons of boiling water. Mix until relatively smooth.

In the loaf pan, alternate 1/2 cupfuls of plain batter and chocolate batter. Nothing has to be precise here, random is good. Once all the batter is in the loaf pan, take a butter knife and swirl it through the batter in circular directions for about 10 seconds.

Bake for 55 minutes. Use a toothpick to check for doneness. It might appear sticky from the bananas, but as long as it's not coated in batter, the bread is done. Let cool on a cooling rack.

 

(Ref. "Marbled Banana Bread" recipe, Isa Does It cookbook, page 268.)