Thursday, February 28, 2013

Chocolate-swirled Banana Bread

I have a bi-monthly meeting with some colleagues that I always look forward to.  I decided that I wanted to bring a baked treat for them this week and as I looked around the kitchen, I noticed a couple of ripe bananas.  I like my bananas a little bit green so I sometimes have a hard time deciding when they're ripe enough to bake with but I hit the sweet spot with this recipe.  The bread comes out super moist and delicious and the chocolate swirl adds a little extra oomph.  I highly recommend it.


1 1/2 cups flour
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
5 tbsp cocoa-almond spread
1 tbsp plus 1 tsp coconut oil
2 tbsp canola oil
3 tbsp butter, softened
1/2 cup packed brown sugar
2 medium ripe bananas, mashed
2 eggs
1/2 tsp vanilla extract
2/3 cup vanilla yogurt

Preheat the oven to 350.  Spray a loaf pan with Pam.
Mix the flour, baking soda, baking powder and salt in a bowl and set aside.
Put the cocoa spread and 1 tsp of coconut oil in a microwave-safe bowl and heat for 30 seconds.  Stir to combine.  It didn't look like it was going to come together but if you keep stirring, it will magically blend.
Mix the remaining coconut oil, canola oil, butter and brown sugar together.  Stir in the bananas.  Mix the eggs in one at a time, blending completely each time.  Mix in vanilla extract. Add yogurt and half the flour mix and stir well.  Mix in the rest of the flour blend, only until it's just incorporated.
Pour half the batter into the loaf pan.  Pour in all the chocolate mix and spread gently to ensure full coverage. Pour the rest of the batter on top and use a chopstick to swirl.
Bake for 45 minutes or until a toothpick comes out clean.

Adapted from Sweet Pea's Kitchen

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