Add a Little Chocolate Swirl to Your Banana Bread With This Recipe
Recipe and Photos by Launie Kettler
If we were the types of folks who wax poetic about quick breads, we’d write a little ode to this swirly, twirly, baked good.
“Oh, how do we love you, let us count the ways!
You’re chocolatey, and banana-ey, and make everything bright,
When we’re snacking on you still lightly warm out of the oven, in the world, everything is right!”
Yes. This bread makes poets of us all.
We love it with a schmear of really good butter, or even with a titch of cream cheese in between two slices as the world’s best banana chocolate tea sandwich.
And don’t even get us started on how fantastic it is toasted, or – and stay with us here – as a base for French toast slathered in maple syrup.
You can see it in your mind’s eye can’t you?
All of the possibilities, all of the amazing possibilities that this bread offers.
Now, without further ado, let’s jump in the kitchen and start whipping up this delectable bread.
Because, you owe it to yourself to make this bread.
You really do.
So go ahead and get that cutting board ready and grab the F.N. Sharp utility knife or chef’s knife for some walnut chopping and that bread knife for slicing this seriously delicious banana bread 😋
Get All of the F.N. Sharp Essentials: The 6-Knife Set & Magnetic Knife Block
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About the Author
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.
Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.
You can follow Launie's adventures on Instagram @teenytinykitchenvt and on her blog at TeenyTinyKitchen.com.