Friday, November 15, 2013

Chocolate Swirl Banana Bread With Chocolate Chips

My version of Post Punk Kitchen's banana bread. I love PPK--it's a treasure trove.

Chocolatey Banana Bread

1/4 c soy or almond milk
1 t vinegar
2 cups flour
1 t baking soda
1 t salt
1/4 c cocoa powder
3 overripe bananas, mashed
1/2 c white sugar
1/2 c brown sugar
1/2 c room-temp margarine or oil
2 t vanilla
handful of chocolate chips

Preheat oven to 350. Grease 8 x 4 pan.

Mix almond milk and vinegar and set aside.

Mix flour, baking soda and salt. Divide this mixture in half. To one half, add the cocoa powder.

In a separate bowl, cream together sugars and margarine or oil. Add bananas and vanilla. Add milk and vinegar mixture. Now divide this in half, and add half of it to your cocoa/flour mixture.

Mix the other half into your plain flour mixture, then throw the chocolate chips in there and stir a couple more times.

Pour the plain batter in half the pan, lengthwise. It doesn't matter if it doesn't exactly stay in one half--it can be messy. Then pour the chocolate batter in the other half. Take a fork and zigzag it through to bring streaks of chocolate into the plain batter and vice versa. (This does not have to be done neatly. Really nothing in any of my recipes has to be done neatly.)

Bake at 350 for about an hour, or until knife in center comes out clean.

Inflorescence of Banana, Maria Sibylla Merian,  1710

No comments:

Post a Comment