Marbled banana bread
Votes: 6
Time: 2 hours 15 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 203, total fat 8 G., saturated fats 2 G., proteins 4 G., carbohydrates 31 G., fiber 2 G., cholesterol 32 mg, sodium 212 mg, sugar 16 G.
Calories 203, total fat 8 G., saturated fats 2 G., proteins 4 G., carbohydrates 31 G., fiber 2 G., cholesterol 32 mg, sodium 212 mg, sugar 16 G.
A marbled pattern gives this banana bread a more festive look and taste, perfect for both everyday and special occasions. The batter is made with two overripe bananas. They impart a natural sweetness and aroma to the baked goods, along with a delicious moistness enhanced by buttermilk and a touch of vegetable oil. The resulting bread is melt-in-your-mouth delicious. For the marbled pattern, mix some of the banana batter with melted dark chocolate. Just a small amount imbues the baked goods with a rich chocolate flavor that pairs beautifully with the hints of banana. The two types of batter are layered in a pan and then folded into an intricate pattern.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup flour + extra for dusting pan
- 55 g dark chocolate, chopped
- 2 medium very ripe bananas
- 2/3 cup sugar
- 1/4 cup canola oil
- 2 large eggs category CO
- 3/4 cup white whole wheat flour
- 1.5 tsp baking powder
- 0.5 tsp of soda
- 0.5 tsp coarse salt
- 0.5 cups of sour milk or kefir
- 1 tsp vanilla extract
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a 9 x 5-inch (22 x 12 cm) metal loaf pan with cooking spray and flour it thoroughly, shaking out any excess.
- Place the chocolate in a medium microwave-safe bowl and microwave on high power in 30-second intervals, stirring occasionally, until melted and smooth, 1 to 1.5 minutes. Set aside to cool slightly while you mix the dough.
- In a large bowl, combine the bananas and sugar and mash with a potato masher or fork until smooth and slightly lumpy. Add the vegetable oil and eggs and mix well. Using a wooden spoon or rubber spatula, stir in both types of flour, baking powder, baking soda, and salt. Then stir in the buttermilk and vanilla. Stir 1 cup of the batter into the melted chocolate. Fill the prepared pan with half the banana batter, then top with half the chocolate batter. Repeat the layers and gently swirl them together with a spoon or knife.
- Bake until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then turn the bread out onto a wire rack to cool completely. Serve warm or at room temperature.Note: To prepare the pan for baking, you can also use a baking spray containing flour. A floured pan will help the bread rise better and prevent it from collapsing when you remove it from the oven.
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