From Smitten Kitchen’s Deb Perelman. Bananas and chocolate work together perfectly. This is moist and easy – it’s a winner!
3 large very ripe bananas
½ cup butter, melted
¾ cup light brown sugar
1 large egg
1 tsp vanilla extract
1 tsp baking soda
¼ tsp salt
1 cup plus ¼ cup all-purpose flour
½ tsp cinnamon
¼ cup dark cocoa powder
¾ cup semi-sweet chocolate chips
Preheat oven to 350F. Grease 9 × 5-inch loaf pan, or coat it with baking spray or line it with greased parchment paper.
Melt butter; place it in a large bowl. Add bananas; mash them until mostly smooth. Whisk in brown sugar, egg, vanilla, baking soda and salt until combined. Add 1 cup of the flour, stirring just until it disappears.
Pour half of batter into a second bowl. Into one bowl, stir the remaining ¼ cup of flour and ground cinnamon. Into the other bowl, stir in the cocoa powder and chocolate chips.
Dollop batters in large alternating spoonfuls into prepared loaf pan. Drop chocolate batter dollop on top of a chocolate-free one and vice-versa until both batters are used up. Use a butter knife or small offset spatula to make a few figure-8s through the batters, marbling them together.
Bake 55 to 65 minutes, until a tester or toothpick inserted into the centre of the cake comes out batter-free. Cool in pan for 10 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.
Makes 8 to 10 servings.