Chocolate Checkered Banana Bread

• large overripe bananas, mashed↗3
• buttermilk↗0.25 cup
• vanilla extract↗2 teaspoon
• flour↗2 cup
• baking soda↗1 teaspoon
• baking powder↗0.75 teaspoon
• cinnamon↗1 teaspoon
• unsweetened cocoa powder↗0.25 cup
• boiling water3
• butter↗9 tablespoon
• sugar↗1 cup
• large eggs↗2

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees. Lightly grease a loaf pan (or mini loaf pans, like me)! In a small bowl, combine the mashed bananas, buttermilk, and vanilla. Set aside.

2. 2

   Sift together the flour, baking soda, baking powder, and cinnamon into a medium bowl. Whisk together. Set aside.

3. 3

   Beat the butter and sugar on medium high until the mixture is light and fluffy. Add the eggs one at a time, beating well after each egg. Turn the mixer on low and combine the ingredient mixtures in thirds (a third of the banana mixture with a third of the flour, and so on).

4. 4

   In a small bowl, stir together the cocoa powder and 3 tablespoons boiling water. Add more water until the desired texture is reached. Transfer half of the batter to another mixing bowl and mix in the cocoa paste.

5. 5

   Drop alternating spoonfuls of the light and dark batters into the pan. Swirl the batters to make a more “marbelized” look (I kept mine like a checkerboard). Bake for 20 minutes, checking every 5 minutes afterwards, looking for a puffy and springy top. Mini loaf pans should bake for about 20 minutes, and full loaf pans should bake for 40-50 minutes.