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Chocolate Checkered Banana Bread

A moist and visually appealing loaf that combines banana sweetness with cocoa richness, perfect for brunch or gifting.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large overripe bananas, mashed Use very ripe for maximum flavor.
  • 1/4 cup buttermilk Can substitute with Greek yogurt.
  • 2 teaspoons vanilla extract
  • 9 tablespoons butter, softened Should not be melted.
  • 2 large eggs
Dry Ingredients
  • 2 cups flour Sift before measuring.
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 cup unsweetened cocoa powder
  • 3 to 5 tablespoons boiling water Add until cocoa is smooth.
  • 1 cup sugar

Method
 

Preparation
  1. Preheat oven to 350°F and lightly grease a loaf pan or mini loaf pans.
  2. In a small bowl, mix mashed bananas, buttermilk, and vanilla. Set aside.
  3. Sift flour, baking soda, baking powder, and cinnamon into a medium bowl and whisk together. Set aside.
  4. Beat butter and sugar on medium high until light and fluffy.
  5. Add eggs one at a time, beating well after each egg.
  6. With the mixer on low, add the banana mixture and dry mix in thirds, alternating so they blend evenly.
  7. In a small bowl, stir cocoa powder with 3 tablespoons boiling water and add more until smooth and spreadable.
  8. Transfer half of the batter to another bowl and stir in the cocoa paste until evenly colored.
  9. Drop alternating spoonfuls of the light and dark batters into the pan to form a checkered or marbled pattern.
Baking
  1. Bake for 20 minutes, then check every 5 minutes until the top is puffy and springs back. Mini loaf pans bake about 20 minutes; full loaf pans bake 40 to 50 minutes.

Notes

Serve warm or at room temperature with butter or cream cheese. Can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Great for freezing.