For those of you who have never tried Banana Bread, go ahead and check out our post about what it is all about that we wrote last year. You don’t have to like bananas to like Banana Bread, it’s that good and it has been a staple in America for quite some time now. It is one of those recipes that everyone has their own personal version of and also, a recipe that is constantly revisited and rewritten because it is so versatile. You can really add anything to doctor it up and make it something totally different.
We have seen so many versions out there with cinnamon crumb topping, nutella swirl, nuts and seeds, coconut and peanut butter. The list goes on and on. I have tried several throughout my life and it is actually true: anything that you add to Banana Bread pretty much tastes amazing. There are also healthy, gluten-free, dairy free and other variations floating around out there that respect different fads and diets but we wanted to give you probably the second most popular version out there and how to do it exactly with our proportions for our Classic Carrot Cake Mix.
First up, and certainly the easiest change to the recipe is to throw in a cup of chocolate chips. This is really amazing. It’s quite simple so we didn’t write up a proper recipe but it is worth trying because it really takes the cake to the next level. Beyond that is this, the Double Chocolate Banana Swirl Banana Bread. Basically we make up our classic Banana Bread recipe using our mix but then we split the mix into two equal amounts, more or less, eyeball it, don’t waste your time weighing or measuring out two exact halves. Then we add high quality cocoa powder and roughly chopped (at least 70%) dark chocolate. We prefer cutting up chocolate because the quality is so much better than with chocolate chips but if you prefer or find it easier, just dump in the chips and call it a day. Honestly, no one will probably know the difference unless they bake all the time like we do.
We like to swirl the two batters together which really creates a beautiful finish to the cake. It makes for a stunning presentation even if you are just serving tea or having it for breakfast. Also, great for brunch!
Tightly wrap or cover the Banana Bread and keep for up to 5 days in the fridge.