Banana bread is one of those foods that can be eaten any time of the day. Dessert… sure! Breakfast… why not? This classic recipe gets a sweet upgrade with the addition of a rich, velvety, chocolate swirl. A good banana bread recipe really lets the bananas shine; there is only ¼ cup of sugar added, so most of the sweetness comes from the over-ripe bananas. The key to making banana bread is to use bananas that are more brown on the outside than not, they are much sweeter and more mash-able than less ripe bananas. I like walnuts in my banana bread, but that can be easily substituted for any kind of chopped nuts, raisins, chocolate or even peanut butter chips.
3 over-ripe bananas
3 tbsp. melted butter
1 tsp. baking soda
Pinch of salt
¼ cup brown sugar
1½ tsp. vanilla extract
1 egg, beaten
200 grams all-purpose flour (approximately 1½ cups)
½ cup chopped walnuts
½ cup semi-sweet chocolate chips
Preheat oven to 350 degrees and line a 4×8 loaf pan with parchment paper. In a large bowl, mash over-ripe bananas with a fork until smooth. Stir in melted butter, baking soda, salt, sugar, vanilla and beaten egg until well combined. Fold in flour and walnuts with a stiff spatula, until walnuts are evenly distributed.
In a microwave safe bowl, melt chocolate chips for 20 second increments, stirring in between, until fully melted. Add 1 cup of banana batter to the bowl of melted chocolate, mixing thoroughly. Add half of the plain batter to the prepared loaf pan, then half of the chocolate batter, running a fork through the pan to lightly swirl the two together. Repeat with the second half of plain and chocolate batter, and bake for 45-55 minutes at 350 degrees, until toothpick tested in center comes out clean. Transfer from pan to cooling rack and let cool completely before slicing.