Marbled Chocolate Pecan Banana Bread
Banana and chocolate are such a delicious combination so why not make your next banana bread with a twist.
Ingredients
- 2 cups unbleached all-purpose flour
- 3/4 tsp. baking soda
- 1 tsp baking powder
- 3/4 cup brown sugar, such as demerara
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground Himalayan pink salt
- 4 medium overripe bananas (about 1 1/2 cups), mashed
- 1/2 cup butter, room temperature tips & tricks
- 2 large free-run eggs, beaten
- 2 tbsp. milk
- 1/3 cup light sour cream
- 1 tsp. pure vanilla extract
- 1/2 cup pecans, chopped
- 3 ounces semisweet chocolate, shaved
Directions
- Preheat oven to 350ºF and lightly grease a 9x5-inch loaf pan using cooking spray (*see footnote); set aside
- In a medium bowl, whisk together flour, baking soda, baking powder, brown sugar, cinnamon, and salt; set aside.
- In a large bowl, beat together mashed bananas, butter, eggs, milk, sour cream, and vanilla extract. Add the dry ingredients and process until just moist. Add pecans and gently fold in to combine.
- In a microwave-safe bowl, place chocolate, transfer to the microwave and process for 1 to 2 minutes on “high” or until almost melted. Remove from the microwave and cool slightly. Add 1 cup of banana batter in the chocolate and stir until well blended.
- In the prepared loaf pan, spoon 1/3 banana batter and alternate with half of the chocolate mixture, finishing with banana batter. Swirl batter together with a knife.
- Transfer the bread to the preheated oven and bake for 60 to 70 minutes or until a cake tester inserted in the center comes out clean.
- Remove from the heat and let cool in pan for 10 minutes before unmolding.
Notes
Footnote: I greased my 9 x 5" loaf pan with butter flavored cooking spray.