Thank you for this recipe! I don’t usually like banana cakes but needed to use up some ripe ones. 2. Next time. Also, can I use vegetable oil instead of butter? Once you have these you won’t be able to stop at one slice. Thanks for sharing! Sorry! Add one cup of the batter to the melted chocolate. I think you could get away with either liquid or gel food coloring. Nourishing 7 Ingredient Chocolate Chip Ricotta Banana Bread - … Once it’s cooled off and you’ve had your slice or two, wrap or cover it with foil or plastic wrap to prevent it from drying out. Hope you enjoy! Preheat the oven to 325°F and grease a 9×5-inch loaf pan with coconut oil. It is amazing! let it cool and still raw in middle???? I’ve made it twice now; the first time, it was good but darker than I wanted on the outside, despite only baking it for 50 minutes. I usually bake plain banana bread, but when I saw this marbled version, I had to bake it. How many mini pans would I use to replace the one 5×9 pan? Very easy to make, but the rich chocolate flavor definitely takes it up a notch from standard banana bread. Yes, Ellie, they should be accurate. Do you think dark choc would be too overpowering? Made it last night, used mini bananas and only half of the sugar, maple instead of honey. Hi CJ, They are all a little bit different, with a slightly different texture. A few crumbs are fine, you do not want to see wet batter on the toothpick. Thank you. It was a huge hit. That did not affect it at all. I just love using rolled oats more because it gives it more volume and fluff. I made it with my two daughters and we all loved learning how to “marble!” Thanks, Jenn! Hi Shannon, No reason — just two different (but equally delicious!) The outside crust texture was a little more rigid as a bread should be. Thanks! If so, how much? The chocolate flavor is subtle, yet rich. Since switching to aluminum-free baking powder, I no longer have that problem. Thank you for posting this recipe! Love ❤️ EVERY recipe I have made, which are many!! Do you put them into the dry ingredients? Hope that helps! I’ve not much else to do in these harsh winter months, so I go around testing new recipes, and new sites, for my “Faves Book”. this was wonderful. Preheat the oven to 350°F.Grease a 9 x 5-inch loaf pan generously with butter or nonstick cooking spray. I’d love to make this again as gifts but only if I can prevent it from burning. Thanks! . So moist and delicious. I feel as if I’m cheating on my beloved chai-spiced banana bread, but this marbled version might just be my new favourite! Hi, I made this and it tasted so good! I’m going to double the recipe- suggested baking time? Nutritional information is offered as a courtesy and should not be construed as a guarantee. Correction* 20 minutes then toothpick test could be longer. Microwave in short intervals, stirring in between so the chocolate doesn’t scorch, until the chocolate is almost melted. Hi Heather, the recipe contains baking soda and, combined with acidic ingredients like the sour cream and cocoa powder, it provides ample leavening. My kids and I love this banana bread! https://www.chocolatemoosey.com/2020/05/19/small-batch-banana-muffins I didn’t have semi sweet chocolate so I used 85% cocoa dark chocolate. Are you using non stick? The dish was approx 11″ x 9″ with 3″ sides. you can. I’d love to hear how it turns out! You add it with the dray ingredients. Begin by combining the flour, baking soda and salt. It wasn’t much more work to get two loaves – one for now, and one for the freezer. Chocolate chip banana bread is the best way to only use up the rest of your bananas before grocery day, but it is also a really tasty option for dessert. Maybe a few walnuts next time. If you feel like slicing it up and storing it in a tightly sealed container that will work as well. Jen, thanks so much for your wonderful recipes; your website is definitely my go -to whenever I want to make something good and not fail! Hi Jenine, I would guesstimate that they’d take about 45 minutes, but keep a close eye on them. Yes, you sure can. Can I substitute the sour cream for buttermilk? i just made it and it’s too salty. Scooping the flour out of the container with your measuring cup packs the flour down and you’ll end up with more than you need. Will that make a big difference? Absolute perfection. nothing spectacular like the others. Everytime I make this I double it because it disappears so quickly! The chocolate in this bread had a much richer flavor and my kids loved it!! It was a hit first time around and gone within hours! Thanks for the info. Great as a snack, but also pretty enough to serve to company.