Chocolate Almond Butter Swirled Banana Bread

The day finally came. My youngest child started kindergarten. After having three kids in four years, my frazzled ‘mom-brain’ never quite thought the day would come when all my children went to school.

I spent the summer thinking about what this fall would look like. At first, I had grand plans of all the work I would get done and all the recipes I would come up with. I was going to exercise every day and stay caught up on the laundry. I call this my optimistic phase.

Next came the doubting phase. Sometime in August I got a little sad and mopey. I googled homeschooling. I annoyed my children with too many hugs, whipping my phone out to take photos over the smallest things. They rolled their eyes at me and most definitely took advantage of my weakened state of mind, negotiating for popsicles and t.v. time, but they hugged me back, snuggling up on the couch, somehow knowing a change was in the air. (Or maybe it was all the popsicles and t.v.)

And suddenly it was September. And off they went, excited and happy and not a tear anywhere but in my eyes. My daughter announced on the first day of kindergarten, ‘Mom, I just love school.’ I would call that a good sign.

This banana bread recipe is the perfect special treat for kids after school, or let’s be honest, anyone in the mood for a decadent and chocolaty dessert. I’m not quite ready to embrace fall food, but this feels like a baby step in that direction. Almond butter gives the bread a hearty nutty flavor and the chocolate with the banana is an obvious match. If we can keep the loaf around for more than a day or two, we toast thick slices and slather them with a little butter as an after-school snack.

Chocolate Almond Butter Swirled Banana Bread

• 2 eggs

• 1 cup sugar

• 1/2 cup oil

• 3 1/2 bananas, very ripe, mashed

• 2 tablespoons plain Greek yogurt

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 2/3 cup whole wheat pastry flour

• 2 tablespoons cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1 cup dark chocolate chips

• 2 tablespoons almond butter (or peanut butter)

Preheat oven to 350 degrees. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon, cocoa powder and salt in a large bowl and set aside. Beat sugar and eggs with an electric mixer until light and fluffy. Drizzle in oil. Add mashed bananas, sour cream and vanilla. Mix until well-combined.

Fold in dry ingredients and mix until just combined. Stir in chocolate chips. Pour batter into the lined loaf pan. In a small microwave-safe container warm the almond butter in the microwave for 15 seconds. Once warmed, pour the almond butter over the batter. Use a knife to spread the almond butter evenly throughout the batter.

Bake for about 1 hour and 15 minutes or until a toothpick inserted into the center of the bread comes out clean. Allow bread to cool in the pan for 10 minutes before turning it out on a rack to finish cooling completely.

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