There seem to be endless number of things you can bake with bananas. Even if you narrow the field down to banana and chocolate, you’re still left with several options. You can load it up with brown sugar streusel and pack it with chocolate chips. Or for something slightly less decadent, there is this marbled chocolate banana bread.
Sarah introduced me to this recipe and I have seen her make it close to a dozen times. The entire loaf calls for only 4 tablespoons of butter as well as yogurt for added moisture. While I am certainly not shy about using butter in baked goods, I often find sweet breads like this load up on excessive butter and oil and end up being greasy. This recipe calls for just the right amount of fat to keep the bread moist without weighing it down.
In this latest rendition of the bread, I added chopped chocolate covered almonds for something new and fun. You could use plain, chocolate chips instead, or some combination of chocolate and nuts. The bread is modestly sweet and the chocolate adds just a little bit of richness.
The finished product has a glossy, slightly crispy crust that I love. It is definitely more bread than cake. The chocolate and almonds are optional but I highly recommend adding them. They provided the perfect sweetness and crunch and made this into something much more than ordinary banana bread.
Marbled Chocolate Banana Bread with Almonds
adapted from Cooking Light
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
3/4 cup plain yogurt, Greek or regular
1/2 cup semisweet chocolate chips
1/2 chocolate covered almonds, or other add-in of your choice
1. Preheat oven to 350°.
2. Combine the flour, baking soda, and salt, stirring with a whisk.
3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, eggs, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
4. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch greased loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.