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Recipes // Desserts // Dark Chocolate Banana Marble Bread

Dark Chocolate Banana Marble Bread

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By Reed Alexander

YIELD: 1 cake, approximately 10 slices

A mosaic of smooth dark chocolate and fresh sweet bananas, this special bread is so light and airy that it bakes up like a souffle! I've replaced butter with a healthier alternative: peanut butter. A baker's confession: While I have included this recipe in the snack chapter, I have been known to indulge in it for breakfast!
Ingredients:
  • 1 cup raw sugar
  • 3 tablespoons unsweetened organic peanut butter
  • 1 tablespoon canola oil
  • 11/2 cups mashed very ripe bananas
  • 1/3cup nonfat plain Greek yogurt
  • 2 large eggs
  • 1 large egg white
  • 1 teaspoon pure vanilla extract
  • 11/4 cups all-purpose flour
  • 3/4 cup oat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup dark chocolate chips
Directions:
  1. Preheat the oven to 350°F. Lightly coat a 81/2- by 41/2-inch loaf pan with canola oil.
  2. In the bowl of a standing mixer fitted with the paddle attachment or using a handheld mixer, cream together the sugar, peanut butter, and oil. Add the bananas and yogurt and beat until smooth. Add the eggs and egg white, one at a time, mixing constantly on medium speed, until combined. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the all-purpose flour, oat flour, baking powder, baking soda, and salt. Using a wooden spoon, gradually mix the dry ingredients into the wet in 3 to 4 additions until just combined.
  4. Microwave the chocolate in a medium heatproof bowl until melted and completely smooth. Stir about half of the batter into the melted chocolate until evenly combined.
  5. Spoon the plain and chocolate batters into the prepared loaf pan, alternating spoonfuls of each. Gently swirl the batters with a knife. Bake 1 hour, or until a toothpick inserted into the center of the bread comes out clean.
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