🍌 Decadent Buttermilk Banana Bread with Chocolate Ribbon
Ingredients
For the Banana Bread:
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1 ¾ cups (220g) all-purpose flour
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1 tsp baking soda
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½ tsp salt
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½ tsp cinnamon (optional)
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½ cup (115g) unsalted butter, melted and slightly cooled
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¾ cup (150g) brown sugar, packed
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2 large eggs
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1 tsp pure vanilla extract
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½ cup (120ml) buttermilk
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3 very ripe bananas, mashed (about 1 ½ cups)
For the Chocolate Ribbon:
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⅓ cup (30g) unsweetened cocoa powder
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¼ cup (50g) granulated sugar
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¼ cup (60ml) hot water
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¼ cup (45g) mini chocolate chips (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
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Make the chocolate ribbon:
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In a small bowl, mix cocoa powder, sugar, and hot water until smooth. Stir in chocolate chips if using. Set aside.
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Mix dry ingredients:
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In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
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Prepare the batter:
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In a large bowl, whisk melted butter and brown sugar until smooth.
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Beat in eggs, one at a time, then add vanilla.
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Stir in mashed bananas and buttermilk.
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Combine wet and dry:
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Gently fold the dry ingredients into the wet ingredients just until combined. Do not overmix.
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Layer the batter and chocolate ribbon:
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Pour half of the banana batter into the loaf pan.
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Spoon half of the chocolate mixture over the batter and gently swirl with a knife.
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Repeat with the remaining batter and chocolate, swirling again.
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Bake:
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Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
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If the top starts to brown too quickly, tent loosely with foil.
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Cool:
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Let the bread cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
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🍫 Optional Add-Ins
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Add ½ cup chopped walnuts or pecans for crunch.
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Swap chocolate ribbon for a peanut butter swirl.
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Sprinkle coarse sugar or extra chips on top before baking for added texture.