I have never regretted not bringing my camera with me as much as I do right now… I’m over at my boyfriend’s house and I honestly feel like I’ve made the greatest culinary creation in the history of ever! I was just hanging out earlier and I noticed some very ripe bananas on his counter, so I thought, “Hey, I can make banana bread!” Banana bread is his absolute favorite, not to mention his mom has an amazing recipe for it… While that was going on, his brother complained that he doesn’t like banana bread, and I found a box of brownie mix while creeping in the pantry so I just figured I would also make some easy box brownies to please him. I had the banana bread batter ready, the brownie batter, and then… I had a total lightbulb moment. What if I swirled the banana bread and brownie together? Oh my gosh! I am seriously so pleased with the results. This banana brownie bread will change your life. Disappointingly, I don’t have my camera, so all I have is this lovely cellphone picture. I will add a better one next time I make it… which will be soon! Ah-may-zing. P.S. I’m sorry I seem to have a loaf problem lately.
Marble Banana Brownie Bread
Recipe adapted from the lovely Ms. Leslie 🙂
Yields: one 9×5 loaf
1/4 cup shortening
3/4 cup white sugar
2 large bananas, mashed
2 cups unbleached white flour
1 tsp baking powder
1/2 cup milk
3/4 tsp baking soda
1 cup walnuts, whole or roughly chopped
1 box of brownie mix, plus eggs, oil, etc. required to make fudgy brownies
1/2 cup mini chocolate chips
Preheat the oven to 350F. Generously spray a 9×5 loaf pan with nonstick spray and set aside.
In the bowl of a stand mixer, cream together the shortening and sugar. Add the egg and beat lightly. Add the mashed bananas. Sift flour and baking powder together; add alternatively with the milk. Dissolve the baking soda in a little bit of hot water, add in. Add the nuts, and set aside.
In a medium bowl, prepare brownie batter following directions; add in mini chocolate chips.
Grab the prepared loaf pan, and drop in heaping spoonfuls of each batter in a checkerboard pattern. (You should use just about all of the banana bread batter, but you will have a little less than half the brownie batter left). Use a knife to swirl the batter around a bit, but you should still be able to see both colors clearly. Bake for 70-90 minutes, or until a toothpick inserted near the center comes out clean, or with just a couple of crumbs. Check often in the last 20-30 minutes, and cover the top with foil if it starts to get too dark. Once done, let cool slightly in the pan, then let cool completely on a wire rack before slicing. I know it’s tough, but the result is totally worth it! You won’t want to stop eating it… but it’s not like I know from experience or anything.