Just how good could it possibly be, you're asking yourself? Scrumpdeliumptious good. Snarf-down-the-remaining-third-of-the-loaf-while-your-husband-is-sleeping-so-he-doesn't-get-the-last-slice good. (Yeah, I did that. And I advise against it rather strongly, unless you like loads of heavy bread sitting in your stomach as you're trying to fall asleep. Yikes!! I should've just stayed awake and baked another loaf to cover my tracks and let my stomach settle because Matthew had sad little puppy dog eyes when he realized that his recovering-eating-disordered-wife relapsed nocturnally and hogged it down. On the upside, it was like I carb-loaded for the next day's much needed long run!)
Anyway…here goes, try it! Just don't eat a massive amount right before bedtime.
Marbled Dark Chocolate Banana Bread
3/4 cup all-purpose flour, plus 1 tbsp. (for dusting the pan)
3 oz. dark chocolate (I used a 70% cocoa chocolate bar)
3 medium bananas (the spottier and darker, the better)
2/3 cup Splenda (I guess you could use sugar, but I tried to make it somewhat healthy)
3 tbsp. canola oil
2 large eggs
3/4 cup white whole wheat flour (King Arthur is the best)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
1 tsp. vanilla extract
1. Heat the oven to 350.
2. Coat a loaf pan with non-stick spray, and dust with 1 tbsp. of flour. Tap the pan to remove any extra flour.
3. Put the chocolate in a microwave-safe bowl and melt until smooth, usually less than 2 minutes does the trick. Stir it every 30 seconds or so. Once it's melted, set it aside to cool for a bit.
4. Mash the bananas with the Splenda in a large mixing bowl until smooth. Add the oil and eggs, and stir. Mix in both flours, baking powder, baking soda, and salt. Stir in the vanilla and buttermilk.
5. Stir in one cup of the batter with the melted dark chocolate.
6. Pour 1/2 of the banana batter into the loaf pan, and then add half of the chocolate batter. Repeat the process. Use a wooden skewer or a butter knife and swirl the batters together slightly.
7. Bake for about 50 minutes. Cool in the pan for 15-20 minutes, and then remove the loaf to cool on a wire rack.
It's to die for. No, seriously. Like I might kill someone for the last slice. Or at least sneak into someone's house and gobble up the last slice.
PS…if you don't have buttermilk in the fridge (or don't want to buy it for one recipe), you can mix 1 tsp. of white vinegar with the milk and let it set for a few minutes. It works just as well, and it doesn't leave you with the remnants of a carton of buttermilk you'll never use.
