2oz. bittersweet chocolate, chopped

2 medium very ripe bananas

2/3 c sugar

¼ c canola oil

2 large eggs

1 ½ c all-purpose flour, plus extra for dusting the pan

1 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

½c buttermilk

1tsp. pure vanilla extract


Preheat oven to 350 degrees. Lightly spray a 9x5-inch loaf pan with nonstick cooking spray and dust well with all-purpose flour to cover the pan completely, tapping out any excess, and set aside.

Put the chocolate in a medium microwave-safe bowl and microwave on high in 30 second intervals, stirring until melted and smooth (1 to 1 ½ minutes). Set aside to cool slightly while preparing the batter.

Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left. Add the oil and eggs and stir until combined. Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt. Stir in the buttermilk and vanilla.

Stir in one cup of batter into the melted chocolate. Fill the loaf pan with half the banana batter and then half the chocolate batter. Repeat the layers and gently swirl together using a spoon or knife. Bake until golden brown on top and a toothpick inserted in the center comes out with moist crumb. About 45 minutes. If it comes out clean you have over baked it!!

Cool in the pan for 15 minutes, and then turn out onto a wire rack to cool completely. Serve warm or at room temperature. Enjoy!

Note: Per Serving: Calories 203; Total Fat 8grams; Saturate Fat 2 grams; Protein 4 grams; Total carbohydrates 31 grams; Sugar 16 grams; Fiber 2 grams; Cholesterol 32 milligrams; Sodium 212 milligrams
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