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I’m really excited about this new banana bread recipe! I have a few favorite banana bread recipes, but this one adds a very unique element….a chocolate swirl! Who doesn’t like banana and chocolate!?

I love how it went from this checkerboard pattern…

To this!

Here is my version of the recipe

Chocolate-Banana Marble Bread

Ingredients

• 3 large very ripe bananas (1 cup)
• 1/4 cup buttermilk
• 2 tsp vanilla extract
• 2 cups flour
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1/4 unsweetened cocoa powder
• 3 Tbsp boiling water
• 3/4 cup butter or margarine (softened)
• 1 cup sugar
• 2 large eggs, lightly beaten (I used 1 egg and 1 egg substitute….Loblaws was out of eggs!!!!!!!)

1. Preheat oven to 350 F and position a rack in the center of the oven. Lightly grease the pan and line with a piece of parchment, leaving some at the side to lift the baked loaf out. Mash or puree bananas. Add the buttermilk and vanilla and mix.

2. In a medium bowl, whisk together flour, baking soda,  and baking powder. Set aside

3. Mix together the cocoa powder and boiling water until smooth and clumps disappear. 

4. Beat butter/margarine and sugar at medium speed until light and fluffy (4-5 minutes). Scrape down the bowl. With the mixer at medium speed, add the eggs, 1 Tbsp at a time until well blended.

5. With the mixer at the lowest speed, add one third of the flour mixture, lightly mix, then add half of the banana mixture. Continue alternating adding the two mixtures, and finish mixing by hand. 

6. Transfer half of the batter to another bowl and add the chocolate mixture until completely mixed in. 

7. Drop alternating spoonfuls of chocolate and banana into the pan (See the checkerboard pattern picture above). Then marble by using a spoon to gently turn the batter over in 3 places down the length of the pan. 

8. Bake for 55-65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Transfer to a rack to cool slightly before removing from pan to finish cooling on the rack.

Enjoy!

I was really happy with how moist and fluffy this turned out! 

Recipe adapted from The Art and Soul of Baking by Cindy Mushet.

For Christmas this year I received three things that contributed to the birth of my food blog…..a camera, a new cookbook, and my Kitchen Aid mixer! I love to bake. I get so excited (I mean literally clapping and jumping up and down) when I try new recipes and they turn out just right. Two weeks of Christmas vacation meant lots of time for making some pretty wonderful smelling and tasty stuff.  Why keep all the excitement to myself when I can share it!!

Today marked the arrival of my new best friend, the stand mixer! Having survived with only a hand mixer since May, saying that I was excited would be quite the understatement. SO, I decided to celebrate by making Raisin, Rosemary and Cinnamon Focaccia!!! 

Ingredients

• 2 cups (1o ounces) raisins or dried cranberries (I used a cup of each)
• 2 1/4 cups (18 onces) warm milk
• 1 tsp sugar
• 1 Tbsp active dry yeast or 2 1/4 tsp instant yeast
• 5 cups (25 ounces) bread flour or unbleached all purpose flour
• 3 Tbsp (1 1/2 ounces) olive oil
• 2 Tbsp dried rosemary, or about 1/3 cup fresh  (leaves removed and finely chopped)
• 1 1/2 tsp ground cinnamon
• 1 tsp salt

1. Combine the warm milk and sugar in the bowl of the stand mixer and sprinkle yeast on top. Let stand 10 minutes or until the yeast is activated and bubbly. Whisk in 2 1/4 cups flour and with the paddle attachment, mix for 4 minutes on low. 

2. Add the raisins, craisins, olive oil, cinnamon, and salt, attach the dough hook and knead on low until blended. Add the remainder of the flour and knead for 4 minutes, scraping the bowl as needed. 

3. Lightly oil the bowl, cover, and let rise until doubled in size ( about 1-1.5 hours) 

4. Once the dough has risen, punch it down, then shape the dough into a well greased 17 by 12 inch baking sheet with 1/2 inch sides. Stretch the dough to reach all four corners. 

5. Cover the pan losely with plastic wrap and let rise until it almost doubles in size (approx. 1 hour) 

6. Preheat oven to 375 F. Bake 30 minutes until the bread is golden brown and the internal temperature reaches 200 F using an instant read thermometer.

7. Flip upside down to remove from pan (pictured). This was really tasty straight out of the oven! Didn’t even need to cool before I cut into it! 

Adapted from The Art and Soul of Baking by Cindy Mushet