06 May Marbled Chocolate Banana Bread with Pecans and Salted Honey
Banana bread purists look away, because this isn’t your standard banana bread recipe. But, if you’re keen to live a little, then maybe this recipe will be for you after all.
Loaded with dark chocolate, overripe bananas and topped with crunchy golden pecans and a drizzle of Australian honey and a dusting of sea salt, this is a modern, fun twist on an old classic, that my family has fallen in love with.
Not only is banana bread the perfect way to use up excess bananas, but this version is so incredibly simple, you will have it whipped up in a snap!
It yields the most perfect, moist, dense, chocolatey banana bread ever, and the best part is, you can get away with eating it for for breakfast, snack, dessert… or even all three.
Enjoy with gusto,
Marbled Chocolate Banana Cake with Pecans and Salted Honey
3 x large ripe bananas, mashed (see note)
2 large eggs
2 teaspoons vanilla extract
1 cup brown sugar
½ cup butter, melted and cooled
2 cups plain flour
1 teaspoon baking powder
1/3 cup plain Greek yoghurt
½ teaspoon salt
½ cup dark chocolate, melted
1/2 cup chopped pecans, divided
Australian honey, for drizzling
Sea salt flakes, for sprinkling
Prepare your oven and loaf pan. Start by preheating the oven to 180C. Next, grease a 9” x 5” loaf pan by spraying with cooking spray, or greasing with a generous amount of butter.
Next, in a large bowl, combine the dry ingredients (brown sugar, flour, baking powder and salt) and stir until there are no clumps.
Then, in a blender or food processor, combine the bananas, melted butter, eggs, vanilla extract and yoghurt.
Add the mixture to the dry ingredients and stir together until just combined.
Next, divide the batter into two bowls, with 1/3 of the mixture in one bowl, and the remaining 2/3 in the other. Add the melted chocolate to the bowl with the 1/3 of the mixture and mix well.
To create the marble effect, dollop or drizzle a tablespoon of light batter into the prepared loaf tin, then with a different spoon, drizzle a tablespoon of the chocolate batter over the top. Continue this process, alternating the batter until there is none left and it has all been added to the loaf tin.
Sprinkle the chopped pecans across the top of the batter. Bake the cake in the oven for 45 – 55 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool in the pan for at least 15 minutes before serving.
When ready to serve, turn the loaf out of the tin. Drizzle generously with the honey and sprinkle with salt flakes. Slice and serve warm or at room temperature… enjoy!
Note: Over-ripe bananas (brown skin) are best to use for this recipe as they are stringer in flavour and yield the best result. It’s a good idea to keep any turning bananas in the freezer rather than throw them out, so you can use them in baking any time.
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