This moist and delicious twist on the same old chocolate banana bread shines when shared at a picnic or with friends. (Jump directly to the recipe.)
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.
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
Ingredients
Banana mix-in
- 4 medium ripe bananas see note above
- 6 tablespoons dark brown sugar 85 g
- 1 teaspoon cinnamon
- 1 tablespoon butter unsalted
- 1/4 cup Kahlúa
- 2 teaspoon vanilla
Banana bread batter
- 1 cup bread flour 160 g
- 3/4 cup whole wheat flour 120 g
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup packed dark brown sugar 220 g
- 1/2 cup melted butter, unsalted 115 g
- 1/4 cup Greek-style yogurt 75 g
- 1/2 cup Kahlúa
- 1/2 cup natural cocoa powder, unsweetened 45 g
Instructions
- 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.
- 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.
- 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.
- 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.
Katrina @ Warm Vanilla Sugar says
I love the sound of this – total “grown up” banana bread. So yummy!
The Suzzzz says
I honestly can’t remember the last time I had a real picnic that involved packing a lunch, sitting on a blanket on the ground, enjoying an al fresco meal from a hamper. I have done a lot of campfire meals lately like tinfoil dinners and stuff roasted on a stick over the fire, does that count?
Suzanne says
This banana bread looks divine! I’ll take it on a picnic…
I make a pork tenderloin that you marinate after it is grilled. It is awesome at room temperature, sliced on some crusty french bread. The marinade makes a great dipping sauce of olive oil, rosemary and lemon. It’s our favorite picnic food!
Here’s the recipe if you want to try it. http://www.saltyfig.com/recipe/3084/rosemary_marinated_pork_tenderloin
Cheers!
Thomas says
Oh, I love some potato salad any time of year, but especially at a picnic. Preferably parked next to some smoky baked beans 🙂 Ok, maybe I’m thinking barbeque. With the kids, picnic usually just means peanut butter and honey sandwich.
Denise konkel says
What a fantastic prize and I want to try that banana bread recipe- yum! We love picnics with baked beans, hot dogs, and corn! [email protected]
Nowal says
Thanks for sharing this recipe. I will be making this soon to enjoy with a nice cup of espresso. I have to say my favorite picnic food is chilled watermelon. It is so refreshing and really completes any picnic meal. Hoping you many more great picnics!
Nicki Joseph says
My favorite picnic food is fresh food & ham and swiss sandwiches on a fresh baguette. We always ate that growing up 🙂
rachel says
Mmmm. When the temperature cools down here I’m definitely going to try this. One of my favorite picnic foods to bring is Deborah Madison’s soba noodles with asparagus, with infinite variations.
Holly says
I love picnics, but I usually just pack everything in containers and stuff it in my backpack, which is not easy when you try to use glass instead of plastic. It would be nice to have a proper picnic basket to keep everything organized and upright during transport. Picnics in the mountains, where it’s so much cooler during the hot summer months, are the best. Thanks for a chance to win some great prizes, and I look forward to trying your recipe.
Amy says
Fried chicken!
Margaret MacKenzie says
When I think “picnic” I think of a variety of seasonal salads – shrimp & dill; bacon, egg & potato; tomatoes & fresh corn with basil – along with my favorite cheeses – Cowgirl Creamery Mt. Tam; Cypress Grove Humboldt Fog and Point Reyes Blue – a crusty sweet baguette and farmers market strawberries. Oh, and a chilled bottle of Australian Sauvignon Blanc!
Rian N. says
I’m sad to say I’ve not gone on many picnics before – and the few I’ve done usually involved school, so they’ve been quite low-key. Chips and hot dogs, anyone?
Though, I have gotten in the habit of bringing lunch along for long bike rides. When I lived in Sacramento, I’d grab the best veggie sandwich and spelt berry salad from the local co-op before heading out for the morning. They kept really well, and really there’s nothing like munching on avocado-tomato-sprouts-cheese-whole wheat-etc when taking respite in the leafy shade beside a summertime river.
jessicaisbaking says
I love finger foods for picnics – meats, cheeses, fruits, and raw veggies!
Kim Beaulieu says
Not entering because I’m a Canuck but just wanted to stop by to say “heck yah”. Banana and booze, you’re a genius.
Aimee @ Simple Bites says
Oh we’re huge picnic people!! Just the other night we ‘picnicked’ in the garden and laid supper out on a log slab. Salted cantaloupe, tomato tartines, and radishes with butter and salt. Heaven!
claudia says
Rediscovering Banana Bread this summer. I like to change it up each time I make it. Thanks for the inspiration!
Chelai J. says
I like that bread…I have some Kahlua that I have been wanting to use up and not drink.
As far as my favorite picnic food, oven baked fried chicken. I wrap them in paper towels and pack them in a baggie so they say a little crispy. Great!
jacquie says
that bread looks awesome. favorite picnic food is probably a good dark fudge brownie.
Ara says
I really love packing a bottle of wine on a fun, romantic picnic. When I go with my wee ones, Mac and cheese is an unbeatable classic:)
sara haaf says
sandwhiches! also, upon seeing this all I could think was, “get in mah belleh!”
chris says
If I can’t eat yogurt, what can I use that is dairy free?
nancy says
i was about to make the kahlua banana bread and realized there is no eggs in recipe. is this true or should there be eggs?
Irvin says
Yep. No eggs. No need for them as the bananas provide plenty of moisture and binding!
merredith says
This july was actually not bad. or maybe i’m just getting used to the weather here 🙂 this looks good i can see my mom loving it.
Ann-Gee Lee Wilson says
Can I substitute the whole wheat flour with all-purpose flour? If yes, how many grams would that be?
Thank you so much 🙂
Cheers,
A follower from Melbourne, Australia
Margie says
Clocking in a little late here 🙂
My bread definitely did not rise as well as the one in the picture. I ended up baking it for 90 minutes, and the inside was still too moist (especially the chocolate swirl parts). The only difference in the ingredients was using all-purpose flour for the whole wheat. Even then, this bread seems to have less flour than it should. What am I doing wrong? 🙁
Marcia says
Made this today with some homemade Kahlua I received from a friend for Christmas and it was delicious. I divided into smaller loaf pans so I could share, but not sure I will share them all. Due to the smaller size, they were harder to layer and don’t look exactly like the picture, but who cares since they are so yummy!