When I was applying to college in the summer of 2016, I wrote one of my admissions essays on my love for baking. I remember reading the words “unique” and “interests” and all I could think of was baking. My unique interest is baking. Yes.
Today was another Saturday away from my family as I continue to live in Austin, but baking this banana bread was so comforting. It reminded me of the weekends filled with red velvet cake, powdered sugar volcanoes, and cream cheese frosting. Man do I love cream cheese frosting.
My other banana bread recipe is incredible, but this one contains pockets of chocolate and cinnamon, there is nothing better.
YIELD: 12 servings PREP TIME: 10 minutes
BAKE TIME: 30-40 minutes TOTAL TIME: 50 minutes
- 3 ripe bananas
- 1/2 cup butter, melted
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all purpose flour + 1/4 cup
- 1/2 teaspoon ground cinnamon
- 1/4 cup cocoa powder
- 3/4 cup chocolate chips
- Pre-heat oven 350 degrees and grease a bundt or loaf pan.*
- Melt butter in a large bowl.
- Mash bananas into melted butter.
- Add brown sugar, egg, vanilla, baking soda, and salt into the banana-butter mixture.
- Mix in ONE (1) cup of flour until just combined.
- Divide banana batter in half.
- In one half, add additional 1/4 cup of flour and cinnamon.
- In other half, add cocoa powder and chocolate chips.
- Alternate cinnamon and chocolate batter in pan (follow pictures).
- Swirl batter until there is a marbled effect.
- Place in the oven for 30-40 minutes or until the center has set.*
- Slightly adapted from here.
- Depending on the pan you decide to use the baking time will change, so make sure to keep an eye on the oven.