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Chocolate Banana Bread

Chocolate Banana Bread

@Butternut Bakery

Chocolate Banana Bread

by: @Butternut Bakery

Description

Most probably think a banana is ONLY perfect when it has a bold yellow color all around, and that’s a big mistake! It’s important to note that a banana is perfect too EVEN when it starts to go soft and show its dark brown spotty freckles all around. Instead of tossing those bananas away, toss them into a bowl with several other ingredients, to get a delicious, perfectly sweet, moist, and full of flavor banana bread! Banana bread is actually simple to make which is great considering how amazing it tastes, and if you’re looking for a recipe that goes the extra mile, you’ve just hit the jackpot. This recipe created by the talented Corina Muhhamad, includes Lekkco, the best chocolate in the world!Lekkco Belgian Dark Chocolate Spread, as you can probably guess, is made in Belgium -the heart of chocolate. It’s also all natural, nut-free, gluten-free, dairy-free, vegan, and non-GMO certified. Lekkco is also low in sugars and calories so not only is it simply delicious, but healthy too.

 

This means Lekkco welcomes all with various diets! Now that you have all the facts, get working on the best banana bread!

Read Original Recipe

Ingredients
  • 00 3 ripe bananas
  • 00 1/2 Cup of Buttermilk
  • 00 1 Tbsp vegetable oil
  • 00 1 Cup of unsalted butter (room temp)
  • 00 1/2 Cup of granulated sugar
  • 00 1/4 Cup of brown sugar
  • 00 2 Large eggs
  • 00 1 tsp vanilla extract
  • 00 1 Cup of whole wheat flour*
  • 00 1 Cup of all-purpose flour*
  • 00 3/4 tsp baking soda
  • 00 1 tsp salt
  • 00 1/2 Cup of Lekkco Belgian Dark Chocolate Spread
Preparation
  • 00 Preheat your oven to 350F. Grease a 9×5 bread pan and line the bottom with parchment paper. Start by mashing up the bananas with a fork in a medium sized bowl. Stir in the buttermilk and oil and set aside. In another medium sized bowl, whisk together the flours, baking soda, and salt. Set aside. Using a hand or stand mixer and a large bowl, cream together the butter and sugars. Once smooth and well combined, mix in the eggs and vanilla. Switch to a wooden spoon or rubber spatula and mix in the banana mixture until fully incorporated. Slowly fold in the dry ingredients but be careful not to over mix. Fold the batter until it’s just combined.
  • 01 In a microwave safe bowl, microwave the Lekkco for 30 seconds. Scoop out 2/3 cup of the banana batter and mix it in with the melted Lekkco. It will come out a little thin but that’s OK. Now you should be left with a small bowl of the chocolate bananan batter and a larger bowl of plain banana batter.
  • 02 For the swirled effect, start by spreading a thin layer of the plain batter on the bottom of the bread pan. Then add large scoops of the two batters, alternating until you run out. Take a knife and swirl around the batter in the bread pan until you get a marbled effect.
  • 03 Bake for 40-50 minutes or until a toothpick in the center comes out clean. I recommend starting at 40 minutes and then keeping an eye on it until it’s ready to come out. Let it cool in the pan for about 30 minutes before removing it. Slice it up, spread a little extra Lekkco on top, and enjoy!

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