So I went a little overboard on the bananas. Perhaps you recall the banana hoarding problem I have. Thing is, every once in a while, I find myself with a few too many. It’s rare, but it happens. Considering I will soon be on summer vacation from work and my banana-a-day stash will dwindle, I’m starting to panic. And by panic, I mean stockpile. Perhaps buying two bunches during the last trip to the grocery was a but much.
This is when measures need to be taken. Delicious measures.
The banana bread above disappeared quicker than any other. Perhaps it is due to the addition of chocolate.
Or perhaps I’m just a really good baker.
Actually, I’m betting on the chocolate.
Marbled Banana Bread
adapted from Isa Moskowitz from Post Punk Kitchen
1 cup ripe bananas, mashed (about 3)
1/2 cup sugar
1 t vanilla
2 T canola oil
1/3 cup almond milk
3/4 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup ground flax seeds
3/4 t baking soda
3/4 t salt
3 T cocoa powder
6 T boiling water
Preheat oven to 350. Boil water. Beat bananas, sugar, oil, milk and vanilla in a large bowl. Add flours, flax, baking soda and salt and mix (don’t over mix.) Scoop one cup of batter into a different mixing bowl. In a small bowl, mix cocoa powder and 3 T boiling water and stir until blended. Add this mixture to the one cup batter and mix. Add 3 T boiling water to the original batter and mix until smooth. Grease a loaf pan. Scoop 1/2 cupfuls of chocolate batter, then original batter, back and forth into the pan until you run out of batter. Now take a knife and swirl it around in the pan for a few seconds to marble! Bake for an hour or until a toothpick inserted into the middle comes out clean.