I don't know about you but in my opinion, there is something extremely comforting and nostalgic about banana bread. It reminds me of my childhood and almost always elicits a private smile. The kind of smile that you smile to yourself, knowing that you're about to experience something great. And I get it, it's just banana bread. But maybe it's so much more. I can remember falling in love with chocolate chip banana bread when I was ten or so. I was with my dad, at a friend's home, and his wife offered up a slice of chocolate chip banana bread. I was wowed. The mere addition of chocolate forever changed the banana bread game for me. All of a sudden, it was no longer this mundane loaf but rather something extraordinary, exciting, and definitely better than anything I had experienced before.
After that, it was all chocolate chip banana bread or nothing. If my mom was making banana bread, it most certainly had to have chocolate chips, maybe even mini chocolate chips if I was lucky, but chips or no dice. And I thought I had possibly outgrown chocolate chip banana bread. As if that was even possible because after making this marbled chocolate-cinnamon version, I'm right back to square one with my chocolate banana bread love affair. But really, how could I not be. This combination is out of this world. It's the stuff dreams are made of--dreams starring fences made of pastel sprinkled chocolate dipped bananas, baths filled with Chunky Monkey banana splits, and of course castles built with marbled chocolate-cinnamon banana bread that is.
As you can see, to say that I'm a fan of banana is a bit of an understatement. I always get in trouble for over buying bananas and then having a big bunch of spotted bananas sitting in the fruit basket. But that's why banana bread was created right? And that's why it's so loved. It is the perfect vehicle for those perfectly, overripe giraffe-like bananas. So go ahead, grab that bunch that's sitting in your basket right now and make yourself some marbled chocolate-cinnamon banana bread. They're practically begging to be turned into a loaf (or a few mini loaves)!
Marbled Chocolate-Cinnamon Banana Bread
Slightly adapted from Food Network
Makes 1 loaf or 4 mini loaves
- 1 2/3 c. all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. + 3/4 tsp. ground cinnamon
- 1/2 teaspoon salt
- 3/4 c. plus 2 Tbsp. granulated sugar
- 1/4 c. light brown sugar
- 2 eggs
- 1/2 c. coconut oil
- 4 medium bananas, very ripe, mashed
- 2 Tbsp. creme fraiche or sour cream
- 2 tsp. vanilla paste
- 1/2-2/3 c. chocolate chips
- Loaf pan or 4 mini loaf pans
- Stand mixer
- Mixing bowl
- Flour sifter
- Measuring cups and spoons
- Glass measuring cup
- Glass bowl
- Silicone spoonula
- Preheat oven to 350° F. Grease loaf (or mini loaf) pan and set aside.
- Sift together flour, baking soda, 1/4 tsp. cinnamon, and salt into mixing bowl and set aside. In the bowl of your stand mixer, beat granulated sugar, light brown sugar, and eggs on high until light and fluffy.
- Turn down to low speed and drizzle in oil.
- Add mashed bananas, creme fraiche, and vanilla bean paste and beat on low till just combined.
Remove bowl from stand and fold in dry ingredients. Set aside one cup of batter.
- Heat chocolate chips in microwave in 30 second increments until just melted. (For a lighter, fluffier consistency, add 1/2 c. For a fudgier consistency, add 2/3 c.) Add melted chocolate and remaining 3/4 tsp. cinnamon to reserved banana bread batter and stir until just combine.
- Pour banana batter into greased loaf pan (or evenly divide and pour into mini loaf pans). Spoon dollops of the chocolate-cinnamon batter over the pan (or pans) and swirl in with a knife or chopstick.
- Bake for about 45 minutes to 1 hour for loaf pan or 30 to 35 minutes for mini loaves.
- Let cool in pan.
- Serve and enjoy!