Chocolate Marbled Banana Bread

You probably already have a favourite banana bread recipe. This one is a little special, though, with swirls and chunks of dark chocolate.

RECIPE NOTES: If you don’t have self-raising flour, you can use plain/all-purpose flour (cake wheat flour in South Africa) with baking powder instead (2 teaspoons/10ml baking powder for every 1 cup/150g of flour). Make one large loaf (which will have a long baking time!) or divide the batter between two smaller loaves for a quicker bake (and perhaps an eat one, gift or freeze one scenario).

Makes one large loaf - 30x11x17cm (about 15 slices) or two medium loaves

BANANA BATTER

bananas (ripe/overripe), 3 large (about 450g banana flesh after peeling)

eggs, 3

sugar (brown), 165g (3/4 cup)

milk (full fat), 125g (125ml or 1/2 cup)

oil, 125ml (1/2 cup) - a neutral flavour oil works well

self-raising flour, 300g (500ml or 2 cups)

bicarbonate of soda/baking soda, 5ml (1 teaspoon)

salt (fine), 1.25ml (1/4 teaspoon)

CHOCOLATE SWIRL INGREDIENTS

cocoa powder, 25g (60ml or 1/4 cup)

milk (full fat), 60ml (1/4 cup)

dark chocolate (50% - 70%), 125g or 3/4 cup chocolate chips

TOPPING - OPTIONAL

oats (wholegrain), about 25g (1/4 cup)

1. To start, preheat the oven to 180°C (160°C fan) and grease or line (with baking paper) a large loaf tin (or two medium tins).

2. For the banana batter, in a large mixing bowl, mash the bananas with a fork.

3.. Add the wet ingredients including the sugar. Mix until uniform.

4. Add the dry ingredients, then mix together until combined.

5. For the chocolate swirl, in a medium bowl, whisk together the cocoa powder (sieved) and milk until smooth.

6. Scoop about a 1/3 of the banana batter into the chocolate mixture.

7. Add the chocolate (roughly chopped if using a block of chocolate), then mix until uniform. You can reserve some of the chocolate to top the loaf before baking.

8. Pour the two batters alternatively into the prepared tin/s.

9. Swirl a table knife through once or twice to create a marble effect.

10. Top with some of the reserved chocolate and a handful of oats (if using).

11. Bake for approximately 60 - 85 minutes if making one large loaf or 30 - 45 minutes if making two smaller loaves (or until a skewer inserted into the middle comes out clean).

Delicious warm out of the oven (gooey chocolate) but will keep for a couple of days stored in an airtight container at room temperature (or in the freezer for up to three months).