Banana Bread with Cherry Choc Swirl
“Banana bread is delicious but we have made it more decadent by adding an incredible cherry-chocolate swirl. Eat a generous slice with a strong black coffee. ”
Prep time - 20 minutes
Cook time - 30-40 minutes
Difficulty - Easy
Serves / makes - 10 slices
Ingredients
220g bananas (weight without skins, this is approximately 2 large bananas)
60ml neutral oil such as sunflower or rapeseed
1t apple cider vinegar
50g sugar
120g gram flour
1t baking powder
3T cherry jam
3T melted cooking chocolate, use dark or regular, whichever you prefer
Equipment
1lb loaf tin
Baking paper
Bowl
Mixing spoon
Hand blender
Small bowl or cup
Small spoon
Method
Heat your oven to 180c/360f/GM4.
Line a loaf tin with baking paper.
Put the bananas, oil and vinegar in a bowl. Blend with a hand blender until completely smooth. Add the sugar, flour and baking powder and blend again.
In a small bowl mix the jam and melted chocolate.
Pour one third of the banana batter into the loaf tin, top with half the cherry-chocolate mixture. Add another third of the banana batter, the remaining cherry-chocolate mixture and finally, the remaining banana batter.
Use a dinner knife to make the swirl. Dip it into the batter, right to the bottom and then pull it to the top. Do this a few times along the length of the banana bread.
Bake the banana bread for 30-40 minutes until it is golden. You can test the doneness of the banana bread by using a cocktail stick or knife but be sure to put it into the banana bread part, not where the cherry-chocolate is, as that remains very moist.
Banana Bread with Cherry Choc Swirl
Ingredients
- 220g bananas (weight without skins, this is approximately 2 large bananas)
- 60ml neutral oil such as sunflower or rapeseed
- 1t apple cider vinegar
- 50g sugar
- 120g gram flour
- 1t baking powder
- 3T cherry jam
- 3T melted cooking chocolate, use dark or regular, whichever you prefer
Method
- Heat your oven to 180c/360f/GM4.
- Line a loaf tin with baking paper.
- Put the bananas, oil and vinegar in a bowl. Blend with a hand blender until completely smooth. Add the sugar, flour and baking powder and blend again.
- In a small bowl mix the jam and melted chocolate.
- Pour one third of the banana batter into the loaf tin, top with half the cherry-chocolate mixture. Add another third of the banana batter, the remaining cherry-chocolate mixture and finally, the remaining banana batter.
- Use a dinner knife to make the swirl. Dip it into the batter, right to the bottom and then pull it to the top. Do this a few times along the length of the banana bread.
- Bake the banana bread for 30-40 minutes until it is golden. You can test the doneness of the banana bread by using a cocktail stick or knife but be sure to put it into the banana bread part, not where the cherry-chocolate is, as that remains very moist.