Last summer I came across a YONANAS machine that turns frozen bananas into soft-serve ice cream’s next of kin. It was really FUN to work with. But, what truly amazed me was the book that came along with the machine. It has HUNDREDS of recipes for banana ice cream add-ins. Mint chocolate banana ice cream, triple berry banana ice cream, pistachio banana ice cream……
So, when I came back home, after a week-long trip, and saw the over-ripe bananas on the counter, I got inspired to make ice cream, until I remembered that my yonanas machine was not with me. The next best thing? Banana bread, of course! Inspired by my yonanas experience, I decided to kick things up a bit. After I prepared the batter, I poured half of it into the prepared pan. Then I mixed cocoa powder into the remaining half of the batter. I dolloped the chocolate onto the vanilla and swirled the two together. The bread is rich, light and perfect for an after-school treat.
Enjoy yours with a cup o’ Joe in the morning, or with a bowl of yonanas “ice cream” for dessert. It’s all good! And I’ve got pictures to prove it!
Chocolate Swirl Sour Cream Banana Bread
Serves a crowd
60 Minute Cuisine
A wonderful swirl of chocolate in a moist spiced banana bread. Perfect with a cup of tea!
1 ½ cup flour
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup butter, room temperature, 1 cup
1 cup granulated sugar
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract
3 very ripe bananas, mashed
¼ cup cocoa powder
Preheat the oven to 350°. Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a small bowl.
Whisk together the butter and sugar. Whisk in the eggs, one at a time. Mix in the sour cream and vanilla. Whisk in the mushy bananas. Pour the flour on the top. Use a spoon or large whisk to combine all the batter ingredients. Pour half of the batter into a 9 X 9 X 2-inch baking dish that has been coated with vegetable oil spray and dusted with flour. Stir the cocoa powder into the remaining batter. Spoon the chocolate batter on top of the vanilla batter. Use a knife to cut through the batter, swirling the chocolate into the vanilla. Bake until a tester inserted in the middle of the bread comes out clean, about 35 to 40 minutes. Cool in the pan and cut into wedges.