MARBLED BANANA BREAD

INGREDIENTS

Nonstick cooking spray

3/4 cup all-purpose flour, plus extra for dusting the pan

2 ounces bittersweet chocolate, chopped

2 medium very ripe bananas

2/3 cup sugar

1/4 cup canola oil

2 large eggs

3/4 cup white whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup buttermilk

1 teaspoon vanilla extract

DIRECTIONS

1 Preheat the oven to 350 degrees F. Lightly mist a 9-by-5-inch metal loaf pan with non-stick cooking spray and dust well with all-purpose flour to cover the pan completely, tapping out the excess.

2 Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds. Set aside to cool slightly while preparing the batter.

3 Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left. Add the oil and eggs and stir until combined. Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt. Stir in the buttermilk and vanilla.

4 Stir 1 cup batter into the melted chocolate. Fill the loaf pan with half the banana batter and then half the chocolate batter. Repeat the layers and gently swirl together using a spoon or knife. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.

5 Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely. Serve warm or at room temperature.

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Cook's Note: To prepare your loaf pan for baking, you can also use a non-stick spray with flour already in it. Flouring the pan helps the bread rise well and prevents any collapse after it comes out of the oven.