The ongoing saga of the manky over ripe banana continues but I’m totally winning don’t you worry about that!

This time with a delicious, marbled, dark chocolate little twist.

I figured it was about time I gave our good old classic wholewheat banana bread a dreamy little make over.

Speaking of makeovers I could totally do with one myself. I am having one of those weeks. You know the ones where you hate everything?!

Hair = Hate it

Clothes = Hate them

Food = Nothing really taking my fancy = hate it!

Until I made this loaf of banana bread.

You guys this Dark Chocolate Marbled {Wholewheat} Banana Bread is soooooooooooo good!

Totally got me out of my annoying little funk, although I still need a makeover. Im seriously in love with this hair cut, do you think I could pull it off?

The overripe banana combined with a little brown sugar gives a hint of caramel to this subtly sweet, incredibly moist (←sorry) loaf of banana bread. The wholewheat flour gives an incredible texture (and more substance, nutritional value and fibre which is always a good thing) and then there are those antioxidant rich, dreamy little dark chocolate marble swirls.

This banana bread isn’t overly sweet and is therefore a totally acceptable breakfast food right?! Made with wholewheat flour, eggs, Greek yoghurt, bananas . . . totally breakfast foods right?!

Right 🙂

I can always find a way to justify and sneak you some chocolate for breakfast.

You’re welcome.

This banana bread would also be perfect for morning or afternoon tea with a nice cup of coffee or for a double dose of antioxidant rich goodness maybe some light and refreshing green tea.

Or you could pack it in work/school lunches and your family will throw parties in your honour.

This Dark Chocolate Marbled {Wholewheat} Banana Bread would also be perfect for post workout/yoga refuel with all those complex carbs from the wholewheat flour and banana and then you get the hit of protein from the egg and Greek yoghurt. Yep totally happening.

If you’re anything like me you have a manky over ripe banana sitting on your counter as we speak/type/read so go make yourself a loaf of this totally healthy, antioxidant rich, protein packed, dark and delicious Dark Chocolate Marbled {Wholewheat} Banana Bread.

Make it, eat it, love it.

Oh and when you do, come back and let me know what you think. Or snap a pic and tag me on twitter or Instagram or both. Go on, you know you wanna

Dark Chocolate Marbled {Wholewheat} Banana Bread
Makes approx 1 loaf (12 slices) of  marvelously marbled, chocolicious banana bread

Ingredients –

1 egg

1/4 cup plain Greek yoghurt (I always, always use Chobani ♥)

1 teaspoon of vanilla extract

1 teaspoon of coconut oil

1/4 cup milk (I use skim)

1 large manky, over ripe banana, mashed

1/3 cup brown sugar

3/4 teaspoon of ground cinnamon

1 cup wholewheat pastry flour (or regular plain flour or a combination of the 2)

2 teaspoons of baking powder

1 teaspoon of baking soda

1/4 teaspoon of salt flakes

2 Tablespoons of cocoa powder (I use Hershey’s special dark)

2 Tablespoons of water

2 Tablespoons of dark chocolate chips, roughly chopped

Method –

1 – Preheat oven to 175’C (350’F)

2 – Line a regular size loaf tin (approx 9 x 13in) with baking/parchment paper and set aside (or you could go old school and grease and flour the loaf pan, do what you feel)

3 – In a small bowl or jug using a fork whisk together egg, milk, Greek yoghurt, vanilla and coconut oil and set aside.

4 – In a medium/large bowl sift flour, baking powder, baking soda, brown sugar, cinnamon and salt flakes and whisk to combine.

5 – Add mashed banana to the flour/cinnamon mix then pour over egg/milk/yoghurt mix and stir until just combined.

6 – Transfer 1 cup of the banana batter to a small bowl or jug and add cocoa powder, water and stir until well combined.

7 – Add chocolate chips to your chocolate banana batter and stir until just combined.

8 – Pour 1/2 of the plain batter into prepared loaf pan and carefully spoon over 2/3 of the chocolate batter and use a toothpick or fork to create some dreamy chocolate swirls, careful not to over mix though.

9 – Add remaining plan batter and carefully smooth to cover the chocolate/swirl layer. The finish by dolloping the final 1/3 of chocolate batter and again use a toothpick or instrument of choice to swirl the chocolate batter into the regular batter underneath.

10 – Bake for 30-40 mins until deliciously golden and the top springs back when gently pressed. A toothpick should have just a few crumbs attached when inserted into the centre. If the top starts to brown to quickly just over it with foil and carry on baking until cooked through.

11 – Once your banana bread is all delicious and baked allow the bread to cool in the pan for 10 mins before transferring to a wire rack to cool completely.

12 – Slice and devour serve

Enjoy xoxo

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Question of the day –

What’s your fave way to use up those manky overripe bananas? Feel free to share recipes/links to recipes in comments below – Sharing is caring remember 🙂