For Christmas, my significant other gave me the wonderful gift of Pyrex cooking-ware. I am a very practical person who despises jewelery, knickknacks, and tchotchkes so this really was the perfect gift. I can expand my baking selection and he gets to eat it!
Anyway, this recipe is hearty, banana-ey, and delicious. It definitely satisfied my banana bread craving and my marble cake craving- talk about feeding two birds with one scone, amirite?
- 1 cup mashed very ripe banana
- 3/4 cups sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons canola oil
- 1/3 cup non-dairy milk
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 tablespoons unsweetened cocoa powder
- 6 tablespoons boiling water, divided
- Preheat oven to 350 F. Lightly grease a bread pan.
- In a large bowl, add the mashed banana, sugar, vanilla extract, oil, and milk. Mix.
- In a smaller bowl, combine flour, baking soda, and salt. Stir.
- Slowly add the dry ingredients to the wet ingredients and gently whisk (do not over beat).
- Now, take a cup of the batter and pour it into a separate bowl.
- In a small cup, add 3 tablespoons of boiling water to 3 tablespoons of cocoa powder. Stir and add to the cup of batter. Now you have the chocolate part!
- Back to the vanilla: add the remaining 3 tablespoons to the vanilla batter and stir.
- In the bread pan, add scoops of alternating batters- it does not not to be perfect. Just be sure not to stir them- when the two batters come into contact, they will not mix.
- Bake at 350 F for approximately 50 minutes. Enjoy!