Chocolate Swirled Banana Bread

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Ingredients

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.