Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Banana-Chocolate Marble Bread
0
0
0
0
0
  • total
  • prep

Provided By:
Gail Simmons

  • Would you say this recipe is...
    + VOTE NOW

    • Ingredients

    Makes: 9- by 5-inch loaf

    Directions

    Preheat oven to 350°F with rack in middle. Generously butter a (9- by 5- by 3-inch) metal loaf pan, then dust with flour, knocking out excess.

    In a bowl, whisk together flour, baking soda, cinnamon and salt.

    In bowl of electric mixer fitted with the paddle attachment, beat sugar and eggs on medium-high speed until very thick and pale, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing until incorporated, then mix in bananas, sour cream, and vanilla. Remove bowl from mixer and fold in flour mixture.

    Transfer one-third of the batter to a medium bowl; set aside. Spoon the remaining batter into prepared pan.

    In a small bowl, whisk together cocoa powder and the boiling water until smooth; stir cocoa mixture into reserved batter until well combined. Spoon chocolate batter over batter in pan to cover, then, to create marbling, run a table knife through the batters in a swirling motion, swirling batter from underneath to top and vice versa (do not over-swirl or the batters will combine and you won't see the marbling pattern). Bake for 50 minutes, then tent loaf with foil and continue to bake until a wooden pick or skewer comes out clean, 15 to 25 minutes more.

    Cool loaf in pan on wire rack for 10 minutes, then turn out onto rack. Turn loaf right side up and cool complete

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    16 Comments

    Filter by:
    Ann

    Make. This. It's so incredibly good. We used normal all purpose flour and possibly a little more cocoa powder than we were supposed to, but it turned out great! We used two 8 by 4 aluminum pans, and baked it for 40 minutes without all of the tenting. Just put a toothpick in the middle to check if it's done. Enjoy with a glass of cold milk.

    April 30 2011 at 2:17 PM Report abuse rate up rate down Reply
    ugo4itgirl

    Maybe using part white flour and wrapping it and ********** overnight might make it a little moister. Also...just baked it for 50 minutes and it was done.

    September 29 2010 at 4:38 PM Report abuse rate up rate down Reply
    ugo4itgirl

    I seemed very dry. Added 2 tb buttermilk instead of sour cream.

    September 29 2010 at 4:33 PM Report abuse rate up rate down Reply
    jenngga

    I made this according to recipe. Wait until this is completely cooled to taste. The banana flavor and sweetness comes through more. I enjoyed this more after it had been wrapped overnight. Very moist but not oily.

    September 10 2010 at 9:07 AM Report abuse rate up rate down Reply
    Sheila Johnson

    I just used regular all pupose flour. I am baking it right now and it smells wonderful. The batter even tasted good! LOL I think this may become one of the family faves.

    September 06 2010 at 4:54 PM Report abuse rate up rate down Reply
    Craig

    what changes did you make?

    September 05 2010 at 10:48 PM Report abuse rate up rate down Reply
    kekerbis6

    Very Good Love it, but made two small loaves.

    September 05 2010 at 3:57 PM Report abuse rate up rate down Reply
    neenee

    WHAT ABOUT THE NUTRITIONAL INFO?

    September 05 2010 at 1:54 PM Report abuse rate up rate down Reply
    barbjsad

    how much whole wheat flour do you use? same amount as all purpose flour?

    September 05 2010 at 12:42 PM Report abuse rate up rate down Reply
    Merc+Family

    why are people rating a recipe that they never made??? kinda dumb

    September 05 2010 at 9:28 AM Report abuse rate up rate down Reply

    Also on AOL >>>