Chocolate Marbled Banana Loaf

You probably already have a favourite banana bread recipe. This one is a little special, though, with swirls of chocolate batter and chunks of dark chocolate. For even more decadence, spread a slice with your favourite chocolate nut butter.

If you don’t have self-raising flour, you can use plain/cake/all-purpose flour with baking powder instead (2 teaspoons/10ml baking powder for every 1 cup/150g of flour). The addition of ground almonds makes for a moist loaf that keeps well, but if you don’t have on hand (or for a nut free loaf), use 75g (1/2 cup) flour instead. The cooled loaf can be frozen in an airtight container for up to 3 months (whole or already sliced)

Makes one large loaf - 30x11x17cm (about 15 slices)

BANANA LOAF BATTER

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

eggs, 3

brown sugar, 165g (3/4 cup)

milk, 125ml (1/2 cup)

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

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

ground almonds/almond flour, 50g (125ml or 1/2 cup)

bicarbonate of soda/baking soda, 10ml (2 teaspoons)

fine salt, 1.25ml (1/4 teaspoon)

CHOCOLATE SWIRL INGREDIENTS

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

milk, 60ml (1/4 cup)

dark chocolate (50% - 70%), 125g

TOPPING

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

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

In a large mixing bowl, mash the bananas with a fork.

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

Add the dry ingredients, then gently mix together until just combined.

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

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

Add the chocolate (roughly chopped or broken into blocks), then mix until uniform.

Pour the two batters alternatively into the prepared tin.

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

Top with a handful of oats (if using).

Bake for approximately 45 - 60 minutes (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 freezer for up to three months).