Chocolate Swirl Banana Bread

Chocolate Swirl Banana Bread

My favorite thing to do when I bake is make a recipe that I’ve made a million times before and tweak it just slightly. I pulled out my trusty ol’ red plaid cookbook and flipped to the well-loved banana bread page. I swapped out half of the flour for whole wheat flour (that makes this healthy right?) and added cocoa to half the batter to make these lovely little loaves.

Chocolate Swirl Banana Bread

1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
pinch of nutmeg
2 eggs
4-5 medium bananas
1 cup sugar
1/2 cup oil
1/3 cup cocoa powder

Combine all dry ingredients except sugar in a mixing bowl and make well in center. Mash bananas in a decent sized mixing bowl. Beat eggs and add to bananas. Add oil and sugar too, mix well. Add wet ingredients all at once to dry ingredient. Stir just until combined, don’t over stir. Split batter in half and add cocoa to one half of the batter. (I put one half back into the wet ingredient bowl and added the cocoa–that way there was a tish extra moisture to make up for the dry cocoa.) Layer chocolate and plain batter into two mini loaf pans. Use a butter knife to swirl slightly. Bake at 350 degrees for 35-40 minutes or until a tooth pick comes out clean. Be sure to check every few minutes during the last 10 minutes or so to prevent over baking. Let loaves cool for 10-15 minutes in pans, then run a knife along the edges to loosen, remove from pans and allow to cool completely. You can easily make one large loaf too, just adjust baking time.
Chocolate Swirl Banana Breadadapted from this recipe 




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