Banana bread has a special place in my heart, it’s the very recipe that got me into baking. My husband (boyfriend at the time) would spend his Sunday’s watching Football and it became tradition for me to bake Banana bread. I eventually perfected it and I was hooked on baking!
Here’s a new recipe I found. I simply had no eggs and was able to find this one by chance. It’s very moist and totally love the chocolate in it! And most of all, keeps the kitchen smelling heavenly. AND, its super fun making the marble part!
The original recipe here.
1 cup mashed very ripe banana
3/4 cups sugar
1 teaspoon pure vanilla extract
2 tablespoons sun flour oil (the original had canola)
1/3 cup soy milk (the original had almond milk)
1 1/2 cups wheat flour (the original called for regular)
3/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons unsweetened cocoa powder
6 tablespoons boiling water, divided
1. Prepare boiling water, no need to measure yet. Also, preheat oven to 350 F.
2. Mash the bananas (2-3 very ripe banana’s) and add to large mixing bowl.
3. Add sugar, oil, milk and vanilla.
4. Add the flour, baking soda and salt and gently mix just to incorporate. Try not to overmix.
5. Scoop one cup of the batter to a small mixing bowl. In a small tea cup mix the cocoa powder with 3 tablespoons boiling water and stir vigorously with a fork until the chocolate is dissolved. Add this chocolate mixture to the one cup of banana and mix until smooth.
6. To the plain banana batter; add 3 tablespoons of boiling water and mix the batter just until relatively smooth.
7. Marble fun tim! Lightly grease an 8×4 loaf pan. Scoop alternate 1/2 cupfuls of chocolate/banana batter into the loaf pan. Nothing has to be precise here, in fact, the more random, the better. Once all of the batter is in, take a butter knife and swirl it through the batter in circular directions for about 10 seconds.
Bake for 55 minutes. Use a butter knife to test for doneness.