Sonia’s Ooey Gooey Marble Chocolate Banana Bread.

Whether you have it for breakfast, or as an after-dinner snack, marbled chocolate banana bread is a definitely a winner.  I mean, what could be better than gooey chocolate and bananas all in one bread?

This recipe has become a family favorite and only lasts a day before it is devoured!

Here is how you do it:

Ingredients

• 2  cups  all-purpose flour
• 3/4  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/2 teaspoon cinnamon
• 1  cup  sugar
• 1/3  cup  softened butter
• 1 1/2  cups  mashed ripe banana (about 3 bananas)
• 1 egg
• 1/3  cup  plain low-fat yogurt
• 1/2 – 1  cup  semisweet chocolate chips
• Cooking spray

Instructions.

Preheat oven to 350 degrees F.

Combine flour, baking soda, salt, and cinnamon in a bowl.  Mix and set aside.

In a separate bowl, combine butter and sugar.  Then add in the banana, egg, and yogurt. Mix well.

*It is important to use REALLY ripe bananas.  Ripe bananas are much sweeter and moister than unripe or normal bananas, and this adds to the gooey banana goodness in the bread! Tip: Store bananas in the freezer a couple days before you make this.

Time for dry to meet wet! Gradually add in the dry mixture into the wet banana mixture while beating.  Do not overmix, or the bread will get too tough.

In a microwave safe dish, melt the chocolate chips for 30 seconds at a time, stirring in between, until you get perfectly melted chocolate chips.  (This usually takes about 3 increments of 30 seconds each.  Be sure to stir in between sessions, or the chocolate will burn!)

In a separate bowl, add 1 – 1/2 cups of banana mixture to the chocolate and mix quickly.  It is important to mix quickly, before the chocolate hardens again.

In a lightly greased loaf pan, alternate the regular banana batter with the chocolate banana batter. (I used a bundt cake pan since I did not have a loaf pan with me.  However, I would recommend a loaf pan for moister bread.)

Using a fork, swirl the banana and chocolate mixtures together.

Bake in the oven for 45-60 minutes, or until the bread passes the toothpick test.

Let cool completely and serve.

Store tightly wrapped or in the fridge.

Makes 1 loaf.

Sonia’s Suggestion: I like heating mine up in the microwave, slathering on some almond butter (peanut butter works too) and pouring a tall glass o milk.  Mmm.

Pictures a courtesy of Arya Shirazi and Irina Li.

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