Ponderosa Banana Chocolate Bread
Indulge in the decadent allure of Ponderosa Banana Chocolate Bread—an irresistible twist on classic banana bread that marries rich, velvety dark chocolate with sweet, ripe bananas. This easy-to-make loaf boasts a stunning marbled swirl, achieved by layering and blending a cocoa-infused chocolate batter with traditional banana bread batter. The result is a moist, tender crumb, perfectly balanced in sweetness and bursting with gooey pockets of melted dark chocolate. Ideal for breakfast, dessert, or an indulgent snack, this recipe is prepped in just 15 minutes and bakes to perfection in under an hour. Serve it warm with a smear of butter or enjoy it plain for a truly satisfying treat. Whether you're a seasoned baker or trying your hand at swirling techniques for the first time, this banana chocolate bread guarantees to impress!
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Recipe Information
Ingredients
- 3 large Bananas (ripe, mashed)
- 150 grams Granulated sugar
- 50 grams Brown sugar (packed)
- 80 grams Unsalted butter (melted)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 100 grams Dark chocolate (chopped or chips)
- 2 tablespoons Cocoa powder (unsweetened)
- 1 tablespoon Milk (optional, to thin chocolate batter if needed)
Instructions
Preheat your oven to 175°C (350°F) and grease or line a 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the granulated sugar, brown sugar, and melted butter to the mashed bananas. Mix well until combined.
Whisk in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Gradually stir the dry ingredients into the wet ingredients until just combined—do not overmix.
Divide the batter into two bowls. In one bowl, fold in the chopped dark chocolate. In the other bowl, sift in the cocoa powder and stir until incorporated. If the chocolate batter is too thick, add a tablespoon of milk to loosen it slightly.
Spoon alternating dollops of the plain banana batter and the chocolate banana batter into the prepared loaf pan. Use a knife or skewer to gently swirl the batters together for a marbled effect, being careful not to overmix.
Place the loaf pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate streaks are fine).
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve plain, or with a smear of butter, cream cheese, or your favorite spread!
Nutrition Facts
Calories |
3368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 2635 mg | 115% | |
| Total Carbohydrate | 526.1 g | 191% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 269.7 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 272 mg | 21% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2675 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
