Friday, September 27th, 2013...4:51 pm

Banana Chocolate Swirl Bread

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I found this great recipe the other day. The original recipe is great, but I lowered the fat and sweetener to make it a little healthier and it is still delicious. One of the great things about banana bread, is that the smashed banana works great as a substitute for some of the oil anyway, so it is already low in fat. So much better than a lot of quickbread recipes that have one cup of oil! Yikes!

Banana Chocolate Swirl Bread

1 1/2 cup banana, smashed

1 1/4 cup sucanat

2 tsp. pure vanilla

3 tbsp. canola oil

2/3 cup almond milk (or milk of your choice)

3 cups all-purpose flour

1 1/2 tsp. baking soda

1 tsp. salt

6 tbsp. unsweetened cocoa

3/4 cup boiling water (divided)

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Prepare a 8 x 4 loaf pan and I had enough to make 3 miniature loaf pans as well. These would also make great muffins. I lightly grease and then lightly flour the pans so the loaves come out very easily.

I used a food processor to smash the banana. If you don’t have a food processor, it is fine to smash it with a fork in a large bowl. Add the sucanat, vanilla, oil, and milk. Blend well.

In a separate bowl, combine the flour, soda, and salt. Then add this to the wet ingredients. Stir just until the flour is absorbed. Be careful not to overmix so the bread is not tough.

In a small bowl, mix 6 tbsp. of the boiling water with the 6 tbsp. cocoa. I added in a little more water to mix it until it is smooth. Now take out about 1 1/2 cups of the batter and put it in another bowl. Add the cocoa mixture to this batter and stir until just combined.

Add the remaining 3 tbsp. of boiling water to the rest of the banana batter. If using the walnuts, add them now. Stir until just combined.

Now alternate scooping spoonfuls of chocolate batter with banana batter into the loaf pans. Fill the pans to 3/4 full. Use a knife to swirl the batters together. It will look random, but don’t worry, it taste delicious.

Put the pans into the oven and bake for about 50-55 minutes for a big loaf pan, and 25 minutes for the miniature loaf pans. If a toothpick comes out cleam, the bread is done. Wait for about 10 minutes before using a knife to go around the perimeter of the pan and then turn the pan upside down and dump out the bread. Enjoy warm!

 



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