Ingredients: |
Ingredients: 3/4 cup all-purpose flour, plus extra for dusting pan
2 ounces bittersweet chocolate, chopped
2 medium very ripe bananas
2/3 cup sugar
1/4 cup canola oil
2 large eggs
3/4 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup buttermilk
1 tsp. vanilla extract
3/4 cup chopped pecans, optional
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Directions: |
Directions:Preheat oven to 350º. Lightly mist a 9 x 5-inch metal loaf pan with nonstick cooking spray and dust well with all-purpose flour to cover the pan completely, tapping out the excess.
Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 1/2 minutes. Set aside to cool slightly while preparing the batter.
Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left. Add the oil and eggs and stir until combined. Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt. Stir in the buttermilk and vanilla.
Stir 1 cup batter into the melted chocolate. Fill the loaf pan with half the banana batter and then half the chocolate batter. Repeat the layers and gently swirl together using a spoon or knife. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.
Cool in pan 15 minutes, then turn out onto a wire rack to cool completely. |
This recipe for Chocolate Swirl Banana Bread is from