Chocolate Swirled Banana Bread

Ingredients

3 large bananas very ripe

0.5 cup unsalted butter

145 grams light brown sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

0.25 teaspoon salt table or fine sea

130 grams all-purpose flour

35 grams all-purpose flour

0.5 teaspoon ground cinnamon

20 grams dark cocoa powder Dutched or any kind, sifted if lumpy

130 grams chocolate chips

Equipment

Oven

Loaf Pan

Large Bowl

Microwave

Butter Knife

Cooling Rack

Directions

Bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free.

Cool in pan for 10 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

Heat oven to 350°F. Butter a 9×5-inch loaf pan, or coat it with a nonstick baking spray.

Melt butter in the bottom of a large bowl in the microwave. Mash the bananas right into it until mostly smooth.

Whisk in brown sugar, egg, vanilla, baking soda, and salt until thoroughly combined.

Add 1 cup of the flour, stirring just until it disappears.

Pour half of batter into a second bowl.

Into one bowl, stir the remaining 1/4 cup of flour and ground cinnamon. Into the other bowl, stir in the cocoa powder and chocolate chips.

Dollop batters in large alternating spoonfuls into bottom of prepared loaf pan.

Use a butter knife or small offset spatula to make a few figure-8s through the batters, marbling them together.