This one’s for those days when you can’t decide between banana bread and chocolate cake, so you have both. Rich, soft, and perfectly swirled, it makes your kitchen smell unreal.
You Will Need
Ripe bananas: bring natural sweetness and moisture — the spottier, the better.
Olive oil: keeps the bread tender and adds a rich depth of flavor.
Maple syrup: balances the cocoa’s bitterness and adds warmth.
Cocoa powder: gives that fudgy chocolate swirl that makes this bread irresistible.
Baking powder: helps the loaf rise without making it dense.
Prep Time
10 mins
Cook Time
40 mins
Servings
8 slices
INGREDIENTS
3 ripe bananas
¼ cup sugar
¼ cup maple syrup
⅓ cup olive oil
splash of vanilla extract
1½ cups flour
3 tsp baking powder
1 tbsp cocoa powder
handful of chocolate chips
INSTRUCTIONS
In a large bowl, mash the bananas until smooth. add sugar, maple syrup, olive oil, and vanilla extract. mix until combined.
Sift in the flour and baking powder and stir until smooth.
Divide the batter into two bowls; add cocoa powder to one and mix well.
Alternate scooping the plain and cocoa batters into a greased loaf pan. swirl with a toothpick and top with chocolate chips.
Bake at 400°F (200°C) for 40 minutes, or until a toothpick comes out clean.
Let cool for 20 minutes, slice, and enjoy!
NOTES/TIPS
If your bananas aren’t ripe enough, pop them in the oven (skin on) at 300°F for 10–15 minutes until they turn black and soft! Perfectly sweet, mashable bananas in no time.
