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Go-To Snacks & a Recipe for Chocolate Walnut Marble Banana Bread

How much banana bread can one person possibly eat? A ton, apparently.

Chocolate Walnut Marble Banana Bread - Stephanie Arsenault - Global Dish
It’s one of those things that I love to have around the house {you know, for snacking, gorging, stuffing my face} because it’s the perfect way to use up old bananas, and, of course, it’s so darn tasty. Especially when you add chocolate {but what isn’t delicious when you add chocolate?! You could dip a shoe in chocolate and it would be incredible.}.

So, when you add a bit of rich, dark chocolate to a classic banana bread recipe, you get Chocolate Walnut Marble Banana Bread – and there are few things better than a thick slice of this loaf, slathered in a bit of butter, alongside a big mug of coffee. It’s the perfect quick breakfast on the go, or just the thing to shove in your gullet when those mid-day hunger pangs arise. Regardless of when or how you plan to enjoy it, you should probably make a loaf of it right now. C’mon. Get on it.

Chocolate Walnut Marble Banana Bread - Stephanie Arsenault - Global Dish

Chocolate Walnut Marble Banana Bread - Stephanie Arsenault - Global Dish

Chocolate Walnut Marble Banana Bread
Makes 1 large loaf

1 cup all purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
4 ripe bananas
¾ cup granulated sugar
¼ cup butter, melted and cooled
2 large eggs, lightly beaten
½ cup plain Greek yogurt
2 teaspoons pure vanilla extract
1 cup chopped dark chocolate {or semi-sweet chocolate chips}, melted and cooled
½ cup chopped walnuts

1. Preheat oven to 350 degrees Fahrenheit and oil a standard-sized loaf pan.

2. In a large bowl, whisk flours, baking soda and powder, and salt; set aside.

3. Place the bananas in a bowl attached to an electric mixer and mix on medium speed with the paddle attachment until the bananas are mashed. Add the sugar and butter, and continue to mix for 15 seconds. Add the eggs, yogurt, and vanilla, and mix just until the eggs are incorporated. Pour the mixture into the bowl with the dry ingredients and mix with a spoon until no dry bits remain.

4. Pour half of the batter into another bowl, and add the melted chocolate and the walnuts to one of the bowls of batter; mix well.

5. Scoop the batter into the prepared loaf pan, alternating between the plain and the chocolate, until you’ve used it all up. Drag a skewer or a knife through the batter a few times to create a marbled effect.

6. Bake in the preheated oven for about 1 hour, or until a toothpick inserted in the centre of the loaf comes out clean. Cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before storing in an airtight container for up to 3 days.


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