Chocolate bread with banana pieces
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Quantity: 1 loaf
Complexity: easily
Quantity: 1 loaf
This soft and very moist chocolate banana bread differs from other banana breads in that the fruit is mixed into the dough in chunks, not pureed. The melted chocolate creates marbled patterns in the dough, which look stunning on the finished loaf, giving it a festive look. The chocolate flavor is quite rich and pairs perfectly with the bananas and hints of cinnamon, vanilla, and cloves. All the ingredients are easily mixed into a fluffy dough, with the bananas and melted chocolate folded in at the very end. Serve this delicious bread with tea and enjoy its color, texture, flavor, and aroma.
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:
- 180 g dark chocolate, chopped
- 1.5 cups of flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- A pinch of ground cloves
- 1 tsp vanilla extract
- 3 cups ripe bananas, diced (about 4 bananas)
- 1/3 cup sour milk or kefir, room temperature
- 110 g softened butter
- 1 cup of sugar
- 2 tablespoons of vegetable oil
- 1 large egg, room temperature
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Recipes with similar ingredients: dark chocolate, premium flour, baking powder, cinnamon, carnation, vanilla extract, bananas, sour milk, kefir, butter, sugar, eggs
Cooking the dish according to the recipe:
- Position the oven rack in the middle position and preheat the oven to 350°F (175°C). Grease and flour a 22x12x7 cm loaf pan.
- Place the chocolate in a heatproof bowl. Pour a couple of centimeters of water into the pan and bring to a very low simmer; place the bowl over the pan, making sure it doesn't touch the water. Stir occasionally until the chocolate is melted and smooth. Keep warm.
- In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and cloves. Separately, mix the sour milk with the vanilla and half the bananas.
- In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. While beating, pour in the vegetable oil. Beat in the egg.
- While whisking the butter mixture, slowly add the flour mixture in 3 additions, alternating with the sour milk mixture, beginning and ending with the flour. Scrape down the sides of the bowl as needed. Stir in the remaining bananas. Gently fold the melted chocolate into the dough until it takes on a marbled texture. Pour the dough into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pan on a wire rack. Then remove and slice.
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