Prep 25 mins
Cook 55 mins
I found this in BHG and couldn't resist making it as we love Banana Bread and Chocolate! It should satisfy all cravings ladies! Yum!
- 473.18 ml all-purpose flour
- 7.39 ml baking powder
- 4.92 ml lemon peel
- 2.46 ml baking soda
- 1.23 ml salt
- 1.23 ml ground nutmeg
- 0.59 ml ground cinnamon
- 2 eggs, lightly beaten
- 354.88 ml mashed bananas
- 236.59 ml sugar
- 118.29 ml butter, melted
- 14.79 ml dark rum
- 56.69 g semisweet chocolate, melted and cooled
- Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a large bowl, combine flour, baking powder, lemon peel (finely shredded), baking soda, salt, nutmeg, and cinnamon. Make a well in center of flour mixture; set aside.
- In a medium bowl, combine eggs, mashed bananas ( 5 medium ripe bananas), sugar, melted butter, and rum (in place of rum use can use milk). Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Transfer one-third of the batter (about 1-1/4 cups) to a medium bowl; fold in melted chocolate.
- Drop alternating spoonfuls of plain and chocolate batters into the prepared pan. Using a table knife or narrow metal spatula, gently cut through batters to marble.
- Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. If necessary, cover loosely with foil during the last 15 minutes to prevent overbrowning.
- Cool in pan on a 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. Makes 16 servings.
I used whole wheat flour and substituted eggs and sugar with orange marmelade. The outcome was delicious! This bread keeps fresh for a couple of days and freezes easily. It is just perfect. Thank you so much for sharing!
This is a wonderful recipe! The only change I had to make was use vanilla extract instead of rum since I do not use alcohol in cooking (I know it's not the same as using rum though). Love the addition of lemon peel. Lovely texture and nice looking too! Everybody loved it. Thank you, Jelly, for sharing this wonderful recipe, definitely will be making it again! :)
This was superb! I made it as posted except I ended up using rum extract as I was out of rum. It was still great. My sons absolutely loved taking it to school in their lunches. Everyone was ooh'ing and aah'ing over how pretty it was! What a great loaf to take to a family function! You will be the star of the show for sure!