This moist and delicious twist on the same old chocolate banana bread shines when shared at a picnic or with friends.
July is here and that means warm weather, lounging around the pool and outdoor picnics. Unless, of course, you live in San Francisco where the weather is notoriously cold during the summer months and there aren’t that many public pools for the masses. But luckily outdoor picnics are something nearly everyone does regardless of where they live, even here in San Franciscan, though we often have to do it wearing windbreakers and light sweaters. Though pies, chicken wings and potato salad are all standard picnic fare, I like to shake things up a bit by bringing along a quick and easy batter bread that’s fun to snack on while lounging about outdoors. My new favorite dish to share is this Kahlúa Chocolate Banana Bread, a punchy full of flavor quick bread. (Jump directly to the recipe.)
The brown sugar in the batter gives hints of earthy sweet butterscotch undertones to the bread while the coffee flavor of Kahlúa really works well with the chocolate, amping up it’s dark midnight flavor. Of course, the marbling is super easy to do, giving you a boozy quick-batter bread that is both awesome tasting and beautiful to slice up for your friends and loved ones. After all picnics are about sharing right?
So the next time you decided to host a picnic with pals, want to impress someone with a crazy swirled treat, or just have a few leftover bananas that are past their expiration date, try this banana bread recipe. Trust me when I tell you that it doesn’t disappoint.
I’m teaming up with Kahlúa for the summertime to bring you classic and contemporary recipes and cocktails using Kahlúa. This month, I’m also hosting a giveaway featuring this awesome 21-piece insulated bamboo picnic basket which will include a cooler to keep all the winner’s cocktail fixing’s a Kahlua tumbler, a martini glass and a cocktail card with all of their lead signature Kalhua Summer cocktails. To enter this giveaway just leave a comment below and tell me what your favorite picnic food is! THIS GIVEAWAY IS NOW CLOSED! The fine print – PLEASE READ
By leaving a comment below to enter, you are agreeing to the Official Rules.
▪ NO PURCHASE NECESSARY
▪ VOID WHERE PROHIBITED
▪ You must be over the age of 21.
▪ This contest is only open to U.S. Citizens. Sorry non-US people!
▪ The contest starts as of today, and will run until Friday, July 18th, 2014, 9am PST.
▪ The retail value of everything is about $40.
▪ The winner will be chosen by a randomly selected comment. All comments will be numbered and I will use Random.org to pick a random number.
▪ The number of eligible comments below determines the odds of winning.
▪ If there’s a problem with contacting the winner, I reserve the right to award everything to someone else randomly chosen. So in other words, make sure you type in your correct email address if you want the membership and respond within a week to me when I contact you or I’ll give everything to someone else.
▪ The prize is being delivered directly from Kahlúa or the PR company that is working with Kahlúa. If they have not delivered the prize to you within three weeks of me notifying you of winning, please reach out to me again and I will do follow up to make sure everything is OK. Please keep in mind we are all human and things happen. I will do everything within my power to make sure the prize is delivered in a timely manner.
This post and giveaway was sponsored by Kahlúa. I was compensated for the post and for developing the recipe. However all opinions above (and below) are completely my own and not endorsed by Kahlúa. Visit Kahlúa’s various social media pages (Facebook, Twitter, Instagram, Pinterest) for more cocktail and entertainment ideas and join in on the fun by sharing your own Kahlúa creation using the hashtag #KahluaSummer.
Kahlúa Mocha Marbled Banana Bread
By Irvin Lin
Simple to make but beautiful to serve, this marbled bread isn’t your usual banana bread made from overripe bananas. The layering of batters makes sure that each slice gets a healthy helping of chocolate and the use of Kahlúa throughout the batter gives an adult coffee flavored twist in this loaf. I try to use bananas that walk the edge between ripe (a day or two past freckled brown) and over ripe (completely black), but whatever bananas you use will work as I cook them first to help concentrate the banana flavor. You’ll note that I use bread flour in the batter, which gives a nice chew to the final product but if you don’t have any, feel free to substitute in the same amount of all-purpose flour, just keep in mind the banana bread will come out slightly softer and more cake-like.
4 medium ripe bananas (see note above)
6 tablespoons (85 g) dark brown sugar
1 teaspoon cinnamon
1 tablespoon butter, unsalted
1/4 cup Kahlúa, divided
2 teaspoon vanilla
Banana bread batter
1 cup (160 g) bread flour
3/4 cup (120 g) whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup (220 g) dark brown sugar
1/2 cup (115 g) melted butter, unsalted
1/4 cup (75 g) Greek-style yogurt
1/2 cup Kahlúa
1/2 cup (45 g) natural cocoa powder, unsweetened
1. Preheat the oven to 350˚F and spray a standard 9 x 5 inch bread loaf pan with cooking oil. Set aside and make the banana mix-in by peeling and slicing the ripe bananas into 1-inch disks in a bowl with the dark brown sugar and cinnamon. Toss to coat. Place the butter in a large skillet pan and turn the heat to medium high. Once the butter has melted and starts to sizzle add the bananas with the sugar and cinnamon, scraping any liquid that may have developed. Stir with a wooden spoon, breaking up the banana as it cooks. As the bananas start to fall apart, the juices will start to thicken (2-5 minutes depending on how ripe the bananas are). Add the Kahlua and the vanilla and continue to cook until the bananas have mostly fallen apart and the mix-in looks thick and dark brown. Set aside to cool slightly.
2. Make the bread batter by placing the flours, salt, baking soda, baking powder in a large bowl. Stir vigorously with a balloon whisk until uniform in color and the dry ingredients are evenly distributed. Place the sugar and melted butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until the sugar has start to dissolve a bit, about 30 seconds. Add half the dry ingredients and beat until incorporated. Add the warm bananas mix-in from the skillet and beat until incorporated. Repeat with the remaining dry ingredients and then end with the Greek-style yogurt.
3. Scoop out about a 1/3 of the batter into the bowl that had the dry ingredients. In a liquid glass measuring cup, measure out the Kahlúa and then add the cocoa powder to it. Stir together to form a thickened paste. Scrape into the smaller batter and stir together.
4. Spoon the batter into the prepared bread loaf pan, alternating different batters, some of the regular banana bread batter, some of the Kahlúa chocolate batter on top of each other. Once you’ve finished spooning all the batter into the pan, take a butter knife and make one or two “figure-eight” swirls in the pan, to help marble the batter together. Don’t over-stir though, you want the batter to marble not mix. Bake in the oven for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for 15 minutes before turning out the warm loaf onto a wire rack to cool completely.
Makes 1 loaf, serves 12 people