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Dark Chocolate Swirl Banana Bread

by Crystal Hatch

Ingredients

for 4 servings

  • 3 ripe bananas
  • 2 eggs
  • ½ cup
    greek yogurt (140 g)
  • 65
    ⅓ cup
    maple syrups
  • 1 teaspoon
    vanilla
  • 1 cup
    whole wheat flour (125 g)
  • 1 ½ teaspoons
    baking powder
  • 40
    ¼ cup
    dark chocolates, chunks

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Preparation

  1. Preheat oven to 325˚F (170˚C).
  2. Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix in the remaining wet ingredients: greek yogurt, maple syrup, and vanilla.
  3. Next, add the whole wheat flour and baking powder and mix until fully incorporated. Be careful not to over mix.
  4. In a medium, microwave-safe bowl, microwave the chocolate chunks in 30-second intervals, stirring in between, until melted and smooth.
  5. Add a large scoop of the banana batter to the bowl of melted chocolate and fold until mixed well.
  6. Pour the banana batter and the chocolate batter alternately into a greased 9x5-inch (23x13 cm) bread pan. These do not need to be even layers.
  7. Using a knife or a spoon, gently swirl the batters together.
  8. Bake for 40-45 minutes, or until a toothpick comes out clean from the center of the bread.
  9. Allow to cool for at least 15 minutes.
  10. Enjoy!
 

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