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Bananas are probably the most consumed fruit in my household. Even my picky 5 year old eats banana without too much complaining. All the other fruits have to be converted into juices & smoothies for him. But the problem with bananas, that too buying in bulk, is the whole bunch ripens at the same time and all of them go from bright yellow to speckled and then over-ripe in matter of 2 days, especially in the hot weather. Which is why I'm always looking for recipes to use my excess bananas and I have posted quite a few different recipes...


Servings

1 loaf

Total time

80 minutes

Cuisines

American

Courses


Ingredients

  • 1 cup all purpose flour
  • 1 cup Wholewheat Pastry Flour
  • 1½ tsps baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.25 tsp nutmeg
  • 0.125 tsp cinnamon
  • 1 tsp lemon zest
  • 2 eggs
  • 1½ cups bananas
  • 1 cup sugar
  • 0.5 cup butter
  • 1 tbsp milk
  • 0.25 cup chocolate

Method

  1. Preheat oven to 350°F. Grease a 9"x5" loaf pan and set aside.
  2. In a large bowl, combine flour (s), baking powder, lemon zest, salt, nutmeg and cinnamon. Make a well in the center of the flour mixture, set aside.
  3. In a medium bowl, combine eggs, mashed bananas, sugar, melted butter and milk.
  4. Add the wet ingredients to dry ingredients and stir just until moistened.
  5. Pour 1/3 of the mixture to a small bowl and fold in the melted chocolate.
  6. Drop alternating spoonfuls of plain and chocolate batters into the prepared pan. Using a table knife or a metal spatula, swirl around the batters to marble.
  7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.If the top seems to be browning too quickly, then cover the pan loosely with a foil tent.
  8. Cool the bread in the pan for 10 minutes, then remove it onto a wire rack.
Contains allergens

✅ Egg

✅ Nut

✅ Dairy

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