Two-Tone Banana Bread

By carvalhohm

Chocolate makes everything taste just a little bit better, and this fruity quick bread is no exception. It's the perfect Christmas brunch recipe or any occasion treat.

Ingredients

• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 2 eggs, lightly beaten
• 1-1/2 cups mashed ripe bananas (5 medium)
• 1 cup sugar
• 1/2 cup butter, melted
• 1 tablespoon dark rum or milk
• 2 ounces semisweet chocolate, melted and cooled
• Chocolate-hazelnut spread (optional)

Details

Servings 16
Preparation time 25mins
Cooking time 90mins
Adapted from recipe.com

Preparation

Step 1

1.Preheat oven to 350 degrees. Grease bottom and 1/2 inch up sides of 9x5x3-inch loaf pan; set aside. In large bowl, combine flour, baking powder, lemon peel, baking soda, salt, nutmeg, and cinnamon. Make a well in center of flour mixture; set aside.

2.In medium bowl, combine eggs, mashed bananas, sugar, melted butter, and rum. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Transfer one-third of batter (about 1-1/4 cups) to a medium bowl; fold in melted chocolate.

3.Drop alternating spoonfuls of plain and chocolate batters into prepared pan. Using table knife or narrow metal spatula, gently cut through batters to marble.

4.Bake for 55 to 60 minutes or until toothpick inserted near center comes out clean. If necessary, cover loosely with foil during last 15 minutes to prevent overbrowning.

5.Cool in pan on wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Wrap and store overnight before slicing. If desired, serve with chocolate-hazelnut spread.