Marbled Banana Bread | Choco Banana Bread

 Leftover bananas? Don't worry. 

This is a great recipe to finish off all your leftover bananas and tastes so good. I loved the blend of chocolate and vanilla in this simple bread recipe. Though I have been baking all my leftover bananas and trying out many bakes in the past of which I have showcased a few in my blog too.

To be frank, the banana breads that I tried using eggs didn't fascinate me much as this eggless bake did. If you are an egg fan, then go ahead and add two eggs instead of the yogurt in this bake. The sweetness is perfect for a banana bread in this recipe, you can lower the sugar as per your sweet tooth. I generally don't bake my banana bakes as soon as I get overripe bananas, most of the time they land in the freezer and I bake only when am in a mood to bake. This way, these bananas are soft and easily mashed using a fork when thawed and used. 

                                                   

This is one of the best banana bakes so far. I have been trying out multiple banana breads in the past - the low fat banana bread, the eggless chocolate banana bread, the butterscotch banana bread. My kids don't love the ripe bananas once they get the black spots on them, and so I get a plenty of leftovers. This is one way in which I end up baking them, and they make a great after-school snack for them-filling and delicious. Give this a try and enjoy !!

Preparation time ~ 20 minutes

Baking time ~ 50 mins- 1 hour

Author ~ Julie

Serves ~ a loaf (9*5*3)

Ingredients

wheat flour 3/4 cup

all-purpose flour (maida) 3/4 cup

baking powder 1.5 tsp

baking soda 1/2 tsp

salt 1/4 tsp

cocoa powder 2 tbsp

banana 4-5 small

yogurt (curd) 1/2 cup

oil 1/2 cup

granulated sugar 3/4 cup

vanilla essence 1 tsp

milk 6 tbsp (approx.)

Watch on YouTube-

Method

• Sift the dry ingredients twice and keep aside.
• Mash the bananas using a fork, I used frozen bananas (thaw and use). Add the granulated sugar in batches and mix. Add the yogurt and combine well.
• Add the wet ingredients to the dry mix and combine well. To this add the veg oil and give a quick stir. Add the vanilla essence and finally add in milk (3tbsp) to adjust consistency.
• Take the cocoa powder in another bowl and mix 4-5 tbsp of the prepare batter. Give a quick mix, add 2 tbsp milk to adjust consistency.
• Pre-heat oven to 350 degree F or 180 degree C. Line a bread tray (9*5*3) with parchment paper at the bottom. Dust the sides with flour.
• Finally, pour in the batter, alternating both batters till you finish off the batter. The batter should be 3/4th of the tray. Tap the tray to release trapped air bubbles. Run a skewer in the batter to get the marbled effect.
• Place in preheated oven and bake for 50–60 minutes (mine took 60 minutes). Remove from oven and cool the bread in a tray for 10 minutes. De mould from tray and remove the parchment paper. Cool completely before slicing. Enjoy with a cup of hot coffee.

NOTES

* The bread is soft and moist, so just slice after completely cooling, else will stick.

* If you would like to add eggs to this bake instead of curd, then go ahead and add two eggs, the rest of the measure remains the same.

* You can make this bread with maida alone for a lighter texture.

* I generally don't bake my banana bakes as soon as I get overripe bananas, most of the time they land in the freezer and I bake only when am in a mood to bake. This way, these bananas are soft and easily mashed using a fork when thawed and used. If you are using fresh overripe bananas, just mash and use. The streaks of not properly mashed bananas is perfect in the banana bread recipe.

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