Chocolate Swirl Banana Loaf


Chocolate Swirl Banana Cake

2 cups of flour

3/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

3 bananas, mashed

½ cup canola oil

1/3 cup buttermilk

2 eggs

1 tsp vanilla

3 tbsp cocoa

2-3 tbsp hot water

Preheat oven to 375°F.  In a large mixing bowl, combine flour, sugar, baking powder and baking soda.  In a smaller bowl, stir together eggs, oil, buttermilk and vanilla.  Make a well in the dry ingredients.  Pour in wet mixture and add mashed bananas.  Combine all ingredients just until moistened.   In small bowl, mix cocoa and just enough of the hot water to make a smooth mixture.  Add in about 1 1/2 cups of the batter and gently mix to form the chocolate batter.   In a 9″x 5″ loaf pan that has been greased and floured, alternate dollops of of white and chocolate batter.   Use a knife to swirl the batters together.   Bake about 55 minutes total, 15 minutes at 375°F, then reducing temperature to 350°F and baking for an additional 35-40 minutes.  Bake until inserted tester comes clean.  Let loaf cool 5 minutes in the pan,  then invert onto wire rack to cool completely.  Once cool, drizzle with chocolate glaze.

Chocolate Glaze:

2 tbsp butter

2 tbsp cocoa

1/2 cup icing sugar

2 tbsp very hot water

In a medium size microwave-safe bowl, melt butter.  Stir in cocoa and icing sugar.  Add hot water and mix thoroughly.  If glaze seems too thick to flow, add more hot water a little at a time until desired constituency is reached.  Glaze will set quickly, so once the hot water is added, work quickly.  Drizzle over loaf as desired.


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