This is a Healthy Marbled Chocolate Banana Bread, prepared using a single mashed bananas whole-egg batter, half of it darkened by semi sweet chocolate chips. Also, no high fructose corn syrup instead of sugar, refined coconut oil instead of unsalted butter, and using half cup whole wheat flour makes it a healthy, delicious, soft and moist tea time or breakfast snacks. Check out other desserts from #UrbanDessert.
A marble cake has a streaked or mottled appearance like marble by lightly blending light and dark batter. The creation of marble pattern in cakes is attributed to the American chefs from the last quarter of the 19th century, as a logical extension of the American fascination with cake color. As per the food historians, the earliest marble cake had dark swirls produced through addition of molasses, spice, and, in some recipes, raisins or currants.
Now some history about banana bread. American cooks rendezvous with the banana recipes dates to the late 19th century when food like fried bananas fritters, baked bananas, sliced bananas, banana pudding, banana cake, banana ice cream, bananas en surprise (mashed bananas with strawberries), fruit salads with bananas and, of course, Jell-O molds with bananas inside, became popular. The banana split was invented in 1904.
Eventually banana nut bread became a mainstream staple diet by 1920s, mainly because of the growing use and brand marketing of baking soda and baking powder instead of yeast, to make quick breads.
Finally, modern banana bread recipes using mashed bananas first surfaced in the 1930s, molded into traditional forms like layer cakes, muffins, loaves and were classified as quick bread, tea cake, or dessert. Though food historians theorize that thrifty American housewives invented banana bread recipes in order to use their forsaken over-ripe bananas, yet evidence suggests the recipe was probably developed in corporate kitchens to promote the star ingredient. These became widely popular as it was actively promoted to the American public as health food.
Some notes :
Instead of corn syrup , you can use honey or maple syrup . For every 1 cup of corn syrup use 1/2 cup of honey or maple syrup.
I have used a combination of all purpose flour and whole wheat flour, but you can substitute these with White Whole Wheat Flour. Do not use bread flour to make banana bread, as bread flour has a very high gluten content and will make the bread chewer.
- 1 cup mashed bananas ( or 2 large ripe bananas)
- 1 cup all purpose flour
- ½ cup whole wheat flour
- ¾ tsp baking soda
- pinch of sea salt
- 1 cup No high fructose corn syrup( add more if you like it to be more sweet; You can subsitute with ½ cup maple syrup or honey)
- ⅓ cup melted refined coconut oil ( you can use any other high quality vegetable oil)
- ¼ cup milk of your choice (whole milk or skim milk ; I used skim milk)
- 2 eggs (at room temperature) (or For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp nutmeg or pumpkin pie spice powder
- ¼ cup walnuts or pecans roughly chopped(optional)
- ¼ cup semi sweet chocolate chips
- Preheat the oven to 350 degrees F. Grease a loaf pan with butter and line it with parchment paper.
- Combine all purpose flour,whole wheat flour, baking soda,salt and sieve it in a container. This makes the flour aerated, light and fluffy. Keep it aside.
- Microwave the chocolate chips in a small bowl at high speed for 60 seconds. Beat it with a spoon till it forms a smooth mixture.Keep it aside.
- Beat the oil and corn syrup together till it forms a smooth homogenous mixture. Add eggs one at a time and beat for 1-2 minutes. Add half of mashed bananas, milk, vanilla extract,cinnamon and pumpkin spice powder. Process the mixer again at low speed for 2-3 minutes till all the ingredients are mixed well.
- Now add the remaining mashed bananas into the mixture. Then add the flour intermittently into the oil corn syrup creamed mixture. Continuously stir, scraping the sides and mix, till the flour is completely folded into the mixture.
- Add and fold in the chopped walnuts in the cake batter.
- Add 1 cup of the cake batter into the chocolate mixture. Stir and mix well.
- Add half of the chocolate batter into the loaf pan. Then add half of the cake batter on top of it. Again add the remaining chocolate batter and finally pour the remaining cake batter on top of it. To create a swirl effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake the Marbled Chocolate Banana Bread in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.