Description
Espresso and Kahlua add a grown-up twist to this classic. A marbled chocolate swirl makes it extra special.
Ingredients
Units
- 1/2 cups (118 ml) semi-sweet chocolate
- 5 bananas (2 1/3 cups) bananas
- 1/2 cups (118 ml) (4 ounces) unsalted butter, melted
- 1 cups (237 ml) light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cups (79 ml) buttermilk
- 3/4 cups (177 ml) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp espresso powder
- 1/2 tsp salt
- 2 tbsp Kahlua
Instructions
- Preheat oven to 350°F (177°C) and grease a 9” cast iron pan.
- Melt chocolate in a double boiler or microwave in short increments, then cool to room temperature.
- If bananas aren’t brown and speckled, bake at 350°F (177°C) for 20-30 minutes, or until browned and soft. Let cool slightly before mashing.
- In a small bowl, combine flour, salt, baking soda, baking powder, and espresso powder. Set aside.
- In a large bowl, whisk brown sugar into melted butter, followed by eggs, vanilla extract, and buttermilk.
- Add mashed bananas, then gently fold in dry ingredients.
- Combine 1/2 cup batter with cooled chocolate, Kahlua; mix until homogenous.
- Pour half the batter into the prepared pan, then alternate spoonfuls of chocolate and plain batter.
- Gently swirl batter with a butter knife to create a marbled pattern.
- Bake at 350°F (177°C) for 35-40 minutes, or until a knife inserted into the center comes out clean.
- Let cool completely before slicing.
Notes
- For a richer chocolate flavor, use dark chocolate instead of semi-sweet.
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free blend.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
- Cholesterol: 50