Chocolate Checkered Banana Bread
Ingredients
- 3 large overripe bananas, mashed
- 1/4 cup 1/4 cup buttermilk
- 2 teaspoons 2 teaspoons vanilla extract
- 2 cups 2 cups flour
- 1 teaspoon 1 teaspoon baking soda
- 3/4 teaspoon 3/4 teaspoon baking powder
- 1 teaspoon 1 teaspoon cinnamon
- 1/4 cup 1/4 cup unsweetened cocoa powder
- 35 – tablespoons boiling water
- 9 tablespoons 9 tablespoons butter
- 1 cup 1 cup sugar
- 2 large eggs
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Instructions
- Preheat oven to 350 degrees. Lightly grease a loaf pan (or mini loaf pans, like me)! In a small bowl, combine the mashed bananas, buttermilk, and vanilla. Set aside.
- Sift together the flour, baking soda, baking powder, and cinnamon into a medium bowl. Whisk together. Set aside.
- Beat the butter and sugar on medium high until the mixture is light and fluffy. Add the eggs one at a time, beating well after each egg. Turn the mixer on low and combine the ingredient mixtures in thirds (a third of the banana mixture with a third of the flour, and so on).
- In a small bowl, stir together the cocoa powder and 3 tablespoons boiling water. Add more water until the desired texture is reached. Transfer half of the batter to another mixing bowl and mix in the cocoa paste.
- Drop alternating spoonfuls of the light and dark batters into the pan. Swirl the batters to make a more “marbelized” look (I kept mine like a checkerboard). Bake for 20 minutes, checking every 5 minutes afterwards, looking for a puffy and springy top. Mini loaf pans should bake for about 20 minutes, and full loaf pans should bake for 40-50 minutes.
Source
Original recipe: View Original
