Banana Chocolate Swirl Bread

The idea to make a banana chocolate swirl bread recently occured to me while I was browsing through Pinterest. I saw a picture of a chocolate banana bread with peanut butter swirl (made by the inspiring german blogger Jeanny from Zucker, Zimt & Liebe). I immediately wanted to try that, however, it was Sunday and I didn't have any peanut butter in the house. So, I made this version with what I had at disposal. 

So easy, and it's wipped up in a couple of minutes. Be sure, to use high quality cacao powder, it will give an even stronger and rich chocolate flavour (I used raw, unsweetened, organic cacao). 

The olive oil was actually a really nice surprise. I didn't have any neutral baking oil, or any coconut oil in the house, so I had to fall back on olive oil, which I usually wouldn't use for banana bread. However, in combination with the cacao it added a really nice nutty flavour. Proves again, that a lot of great recipes develop from necessity. :-) 

Ingredients

  • 2-3 ripe bananas
  • 270g white spelt flour
  • 1-2 tsp baking powder
  • 100g coconut blossom sugar, or any sweetener of your choice
  • 0.5tsp ground nutmeg
  • pinch of salt
  • 180ml olive oil
  • 3-4tbsp hazelnut milk, or any other milk 
  • 2tbsp high-quality cacao powder

 

Instructions

1. Preheat the oven to 180°C. Mix together all the dry ingredients: flour, baking powder, sugar, nutmeg and salt. 

2. Mash the bananas using a fork or a blender. 

3. Add the bananas, the oil and 2-3tbsp milk to the dry ingredients and mix well. 

4. Separate the dough into two halves and then mix one half with the cacao powder. Cause of adding another dry ingredient, you might need another tbsp of milk to make the batter smooth again. The batter should not be liquid, rather a little viscous. 

5. Line a bread baking tin with some parchment paper or generously grease with some oil. Now add one ladle of blond batter next to one ladle of chocolate batter, next scoop a ladle of blond batter onto the chocolate batter and a ladle of chocolate batter onto the blond batter, and so forth, until all is used up. 

6. Using a skewer, or a fork, gently mix the batter into swirls. But be careful, don't overmix. A couple of gentle strokes will already do the trick. 

7. Bake for 35-45min. until a skewer inserted comes out clean. Let cool down a little before taking out of the tin.