William Pelon: Week 3 of 208

Chocolate Marble Swirl Banana Bread

A decadent twist on the classic quick bread.

Ingredients

• 2 very ripe bananas (+1 banana for topping, optional)

• 1/3 cup granuated sugar

• 1/3 cup light brown sugar

• 2 large eggs, beaten

• 1/3 cup vegetable oil

• 1/2 cup coconut milk

• 1 tsp vanilla extract

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp allspice

• 2-3 tbl cocoa powder

• 1/3 cup dark chocolate chips

• 1-2 tbl turbinado sugar

Directions

1. Preheat oven to 350°F. Lightly grease a 9"x5" loaf pan, dust with flour, and set aside.

2. In a large bowl, mash bananas, then stir in eggs, milk, sugars, oil & vanilla.

3. In a separate bowl, combine flour, baking soda, spices and baking powder.

4. Stir dry ingredients into the wet until just combined. Transfer 1/3 of the batter into a small bowl and stir in cocoa powder. Gently fold dark chocolate chips into the plain batter, reserving a few for the top.

5. Add 1/2 of the banana/chocolate chip batter to the prepared loaf pan, followed by 1/2 of the cocoa batter, and repeat in layers. Swirl with a knife or skewer from end to end several times.

6. Press remaining dark chocolate chips into the top of the batter. Slice a banana lengthwise and arrange slices on top of loaf, then lightly dust with turbinado sugar.

7. Bake for 40-45 minutes, turning halfway through, until loaf has set and a toothpick comes out clean. Cool in pan, then carefully transfer loaf to wire rack. Use within 3 days or refrigerate up to 7 days.