One of the very few things I like about cooler weather is the urge to bake up something warm and delicious. For those who know me well, there are few things that I despise, and cold is one of them. Thankfully, a cozy chocolate banana bread will fulfill my craving for comfort on dreary cold days. First of all, anything baked in a loaf is already comforting. Next, whole wheat flour works so well in this recipe and gives it a robust wheaty richness. Lastly, adding a chocolate swirl is absolutely irresistible. I found the original recipe when I first bought my flour mill and was desperate to find a great whole wheat recipe that would just work. You see, not all white flour recipes can be easily converted to whole wheat. It’s much easier to bake with white flour because of the high starch content, whereas whole wheat flour contains all the healthy parts of the whole grain with a fraction of the starch amount. This is one recipe where the flavor and structure are not compromised by using whole wheat flour. I’ve also included a gluten-free version which is equally as good! Although very attractive when baked in a loaf pan, this recipe can also be successfully baked in muffin cups for convenient individual servings. Whether whole wheat or whole-grain gluten-free, baked in a loaf or muffin cups, this recipe is a favorite of ours and hopefully will be yours too!
- 7 ounces (1.5 slightly rounded cups) whole wheat flour
- 1 Tablespoon Flax meal
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup sugar
- 2 eggs
- ½ cup oil (I use a mild olive oil)
- 3 Ripe bananas, plus 1 more for garnish
- 2-3 Tablespoons Sour Cream or plain yogurt
- 1 teaspoon vanilla extract
- ¼ cup Dutch-process cocoa powder (you can use regular cocoa powder, it just won't be as dark)
- ¼ cup boiling water
- Preheat oven to 350 F.
- Spray a loaf pan with oil spray or butter. Line with a strip of parchment paper.
- Combine the flour, flax meal, baking soda, cinnamon, and salt.
- In a mixer bowl with a paddle attachment beat together the sugar and eggs for about 10 minutes or until thick and pale yellow.
- Set the speed to low and gradually add the oil. Add bananas, sour cream and vanilla. If you want to avoid chunks of banana in your bread, mash or blitz in a blender/food processor into a smooth puree before adding to the egg mixture.
- Fold in the flour mixture with a spatula until incorporated.
- Place one-third of the batter into another bowl.
- In a small bowl combine the cocoa powder and boiling water. Stir into the reserved one-third batter.
- Spoon the batter into the loaf pan, alternating between the white and chocolate batters. Begin with white and end with the chocolate batter. Using a butter knife, run it in a swirling motion to marble the batters. Do not over-swirl to maintain a marble pattern.
- Cut the reserved banana, unpeeled, in half lengthwise. Remove the peel and place the banana cut side up, gently on top of the bread.
- Bake for about 40 minutes. Cover with foil and bake for an additional 15-20 minutes or until a wooden toothpick comes out clean.
- Cool the loaf in the pan for about 15 minutes before unmolding on a wire rack to cool completely.
Photo Step-By-Step
Preheat oven to 350 F.
Spray a loaf pan with oil spray or butter. Line with a strip of parchment paper.
Combine the flour, flax meal, baking soda, cinnamon, and salt.
In a mixer bowl with a paddle attachment beat together the sugar and eggs for about 10 minutes or until thick and pale yellow.
Set the speed to low and gradually add the oil. Add bananas, sour cream and vanilla. If you want to avoid chunks of banana in your bread, mash or blitz in a blender/food processor into a smooth puree before adding to the egg mixture.
Fold in the flour mixture with a spatula until incorporated.
Place one-third of the batter into another bowl.
In a small bowl combine the cocoa powder and boiling water. Stir into the reserved one-third batter.
Spoon the batter into the loaf pan, alternating between the white and chocolate batters.
Begin with white and end with the chocolate batter. Using a butter knife, run it in a swirling motion to marble the batters. Do not over-swirl to maintain a marble pattern.
Cut the reserved banana, unpeeled, in half lengthwise. Remove the peel and place the banana cut side up, gently on top of the bread.
Bake for about 40 minutes. Cover with foil and bake for an additional 15-20 minutes or until a wooden toothpick comes out clean.
Cool the loaf in the pan for about 15 minutes before unmolding on a wire rack to cool completely.
 
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