CTV Recipes
Search Recipes
Chocolate swirl banana bread
Tender and sweet with a gorgeous ribbon of chocolate running through it, this banana bread is as impressive looking as it is delicious.
YIELDS
5
TO
6
Ingredients
- 3/4 cup brown sugar
- 1/2 cup + 2 tablespoons canola oil, divided
- 2 large eggs
- 1 1/2 cups mashed ripe bananas, about 3 bananas
- 1/4 cup milk
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 3 tablespoons cocoa powder
- 2–3 tablespoons turbinado sugar, optional
Directions
- Preheat your oven to 350ºF and grease a standard loaf pan with non-stick cooking spray.
- In a large bowl, whisk together the brown sugar and half a cup of oil. Beat in the eggs and mashed bananas then stir in the milk, vinegar, and vanilla and set aside.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add the dry ingredients to the wet and mix just until combined.
- In a medium bowl, stir together the cocoa powder and the remaining two tablespoons of oil. Scoop about two cups of the prepared batter into this chocolate mixture and stir just to combine.
- Alternating the batter, scoop large spoonfuls of batter into the prepared loaf pan. Using a butter knife, lightly swirl the batters together to create a swirled effect. Scatter the top of the loaf with turbinado sugar.
- Bake for 55 minutes to one hour or until deeply golden brown and a cake tester or skewer inserted into the centre of the loaf comes out clean.
- Allow the loaf to cool in the pan for at least 20 minutes before turning it out onto a wire rack to cool to room temperature. Serve and enjoy!
