In the kitchen with Elisa
Super Moist Marbled Chocolate Banana Bread
The beautiful match of chocolate and banana bread
Where should I start? I have to admit, it is a morning here right now, I am sitting and trying to start writing about this yumminess and all I can think of is SLEEP :D Anyone else is a horrible morning person like me? But you know what? If I had some of this delicious Banana Bread leftover, I would make myself a hot cup of coffee and enjoy it to the fullest. I bet I wouldn´t be so sleepy then :D
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There is something I hate even more than mornings, and that is wasting food! I absolutely hate it and it makes me sad every time I have to throw something away because it has spoiled. There are many products that you cannot eat once they start getting bad, but there is something wonderful about the over ripe, black soft bananas. When it comes to baking, it is exactly those over ripe bananas that are the best! I swear that using bananas that still have their beautiful yellow skin won´t taste the same in a banana bread. So either wait for them to get there on purpose or just don´t throw them away next time they get over ripe :) Before you say "But I don´t have time to bake the banana bread today and I am sure these bananas won´t last any longer than today", I want to give you a little tip or life hack for that :) What I do when I have too many over ripe bananas and no time to bake, I remove the skins and freeze the bananas in freezer bags until I will need them. Then when I need them, I either leave them to defrost on their own in a deep plate or I defrost them in a microwave. Then just drain the excess water from the plate and the bananas are ready to use. Isn´t that great? :) I think it quite certainly is :)
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This​ banana bread is on the healthier side, as it is made with no butter or oil and also you can leave out the sugar if you wish and it will still taste great because it will have enough sugar from the bananas. I absolutely loved this banana bread and I think especially because of the addition of chocolate to it. The combination of banana bread with chocolate is like a match made in heaven and so you can imagine it tastes really delicious :) If you want some proof for how moist this banana bread is, have a look at the video below.
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Happy Baking!
Step by Step Video
RECIPE
Marbled Chocolate Banana Bread
Super moist chocolatey banana bread
​INGREDIENTS
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2 eggs
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100g natural flavoured yogurt
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4 ripe bananas
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50g cane sugar (optional)
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200g flour + extra 30g
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1 tsp baking powder
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½ tsp baking soda
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30g unsweetened cacao
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30g dark chocolate chocolate chips
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DIRECTIONS
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Break the eggs into a medium bowl and whisk shortly just to break the structure of the eggs. Add the yogurt and whisk again just until combined.
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Mash the ripe bananas with a fork. Don´t worry if you have some odd pieces here and there, it doesn´t have to be a perfectly smooth mash. Add the mashed bananas to the eggs and mix shortly until combined. Then add the sugar and mix once more.
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Measure all the dry ingredients (except the extra flour, cacao and chocolate chips) in a separate bowl and sift in with the wet ingredients, one third at a time, mixing shortly in between additions. Once all of the dry ingredients have been added, mix thoroughly with a spatula to ensure you don´t have any dry spots of flour left.
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Take a clean medium bowl and weigh the batter in it. Then divide the batter into two equal portions (for me total was about 800g and then I divided it into two 400g parts). To one part sift the extra 30g of flour and mix well until combined. To the second part sift in the cacao and chocolate chips and mix well until combined.
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Lay a strip of parchment paper at the bottom of a bread pan (26m x 10cm) or butter the whole pan well with some butter. First, add about half of the light batter to the bottom of the pan and even out so that the bottom is covered. Then, add about half of the chocolate batter on top and even out again. Repeat until both batters have been used up.
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Bake the banana bread in 180°C bottom top heat, at the middle shelf of the oven for 50-60 minutes or until a wooden skewer comes out clean.
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Remove from the oven and decorate with some chocolate chips on top. Allow to cool for about 10-15 minutes before removing from the bread pan and allowing to cool completely on a cooling rack before serving.
TIP. You can store this banana bread at room temperature in an airtight container when the weather is not too warm. During the hot summer months I suggest to store it in an airtight container in the fridge to keep it fresh for longer.
