Chocolate Marbled Banana Bread Food

MARBLED CHOCOLATE BANANA BREAD (VEGAN)

Steps:

• Prepare boiling water, no need to measure yet. Also, preheat oven to 350°F.
• Mash the banana in a large mixing bowl until relatively smooth. It should take 3 average sized ones, but spoon the mashed 'nanas into a measuring cup to make sure, then return to the mixing bowl. Beat in the sugar, canola oil, milk and vanilla.
• Now add the flour, baking soda and salt and gently mix just to incorporate. It's okay if there is some flour still visible, just be careful not to overmix at this point.
• Scoop one cup of the batter up and transfer it to a separate mixing bowl. Now, 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 the chocolate is thoroughly smooth and incorporated.
• Now back to the original plain banana batter; add 3 tablespoons of boiling water and mix the batter just until relatively smooth. (Unless your batter is already moist enough, then skip the extra water.).
• Here comes the fun part, it's time to marble! 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. Let cool and enjoy!

MARBLED CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350ºF and lightly grease with butter flavored cooking spray a 9" x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, brown sugar, cinnamon, and salt; set aside.
• In a large bowl, beat together mashed bananas, butter, eggs, milk, sour cream, and vanilla extract. Add dry ingredients to wet; process until just moist. Add pecans and fold gently to combine.
• In a small microwave-safe bowl, place chocolate and process for 1 to 2 minutes on "high" or almost melted. Remove from microwave and cool slightly. Add 1 cup of banana batter into chocolate and stir until well blended.
• In the prepared loaf pan, spoon 1/3 banana batter and alternate with half chocolate mixture, finishing with banana batter. Swirl batter together with a knife. Transfer bread in the preheated oven and bake for 60 to 70 minutes or until a cake tester inserted in the center comes out clean. Remove from the heat and let cool in pan for 10 minutes before unmolding.

CHOCOLATE-MARBLED BANANA BREAD

Steps:

• Heat oven to 350ºF.
• Beat egg, dressing and bananas in large bowl with whisk until blended. Mix all remaining ingredients except chocolate in separate bowl. Add to banana mixture; stir just until moistened.
• Pour half the batter into medium bowl; stir in chocolate. Spoon batters alternately into 9x5-inch loaf pan sprayed with cooking spray; swirl gently with knife.
• Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely.

CHOCOLATE PEANUT BUTTER MARBLED BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.
• In a medium bowl, sift together flour, baking powder, baking soda and salt. Whisk in chocolate and peanut butter chips until combined.
• In a large mixing bowl, using a mixer on medium speed, beat together banana and peanut butter until creamy, about 1 minute.
• Beat in granulated sugar and brown sugar until creamy, about 1 minute.
• Beat in eggs and vanilla until combined.
• Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until well combined (about 2 minutes).
• Divide half of the batter into medium bowl; sift in cocoa powder, and beat until combined.
• Alternate spoonfuls of banana batter and chocolate batter into the pan. When all the batter is in the pan, swirl a knife sparingly through the batters to marble them. Sprinkle with additional chocolate and peanut butter chips, if desired.
• Bake for 60-65 minutes or until bread pulls away from pan, is well risen, deep golden brown, and a toothpick inserted comes out with moist crumbs attached. Cool on a wire rack for 1 hour; run a knife around outer edges and invert onto wire rack to cool completely before slicing.