On Turning 25 and Marbled Banana Chocolate Loaf

I suppose I should say something profound as today is my 1/4 century birthday.

(cue birthday song)

Unfortunately, I am rarely sophisticated enough to piece together enough complicated words to create something worthy of being philosophical, inspiring, or even heartfelt.

Maybe one has to be 26 years old for that sort of stuff. I’ll let ya know in a year.

This was a strange year full of ups and downs, and downs and ups. Growing up, I just assumed that at some point in your life, the pieces of the puzzle would come together and life would simply make sense. I’m beginning to realize the fallibility of that line of thinking. While I certainly am thankful for so many things in my life, I don’t yet think I have ‘it’ figured out. I don’t yet even know what ‘it’ is.

I am so very thankful for my family and my friends, for they inspire me with their marvelous never-ending list of accomplishments and challenge me to be better than I think I can ever be. This next year, I plan to continue to strive to become whatever it is I am trying to become and be whoever it is I am supposed to be.

I’m not sure who said it first, but I loved it when Elizabeth Edwards wrote:

You cannot change the wind, but you can adjust the sails.

Here is to another year of adjusting the sails, rolling with the punches, running, laughing, and cooking with those that mean the most to me.

I am so very blessed.


banana banana banana banana bread

———————————insert awkward transition——————————-

bread bread banana bread banana bread


Banana bread and I go way back. My mom was a believer in banana bread. There was no banana too black for bread making in our house.

I myself followed in her footsteps, baking a loaf every now and then. Never did a walnut enter into the process – only my mother would do such a cruel thing.

My college roommate also had a passion for banana bread making. She believed in severely undercooking the bread and loading it with chocolate chips. It didn’t take me more than a few slices to agree that semi-raw banana bread full of chocolate is better than cooked banana bread lacking chocolate.

I still make and devour banana bread frequently.  While I have my tried and true banana bread recipe, I like to experiment every now and then.

This was a superb recipe despite the fact that I didn’t get the marbled effect quite right.

However, I’m not complaining because it means I will HAVE TO make another loaf again real soon. Oh shucks. Life is so hard.

You could certainly substitute the yogurt with soy yogurt for a vegan variation. Enjoy!

Marbled Banana Chocolate Loaf
Source: US Masala 
Printable Recipe

2C AP flour
1/2tsp baking soda
1 1/2tsp baking powder
1/4tsp salt
3/4C sugar
5T oil (olive or canola will work)
1 tsp vanilla extract
1 1/2C mashed banana (3 ripe bananas)
1/4C + 2T milk (or non-dairy if vegan)
1/4C plain yogurt (or soy yogurt if vegan)
1/4C cocoa powder

Preheat oven to 350. Spray 5×9 loaf pan with no-stick spray.
In a bowl, sift together flour, baking soda, baking powder, and salt. If you are like me, you will not sift your ingredients because you are lazy. Don’t be like me. Don’t be like me.
In a different bowl, whisk together sugar, oil, vanilla, and banana. Add milk and yogurt. Stir until combined.
Add flour mixture to wet ingredients. Stir until just barely combined. Do NOT go crazy with the stirring. Less is more.
Remove 1C of batter. Place in a bowl with 1/4C cocoa powder. Stir until combined.
Spoon plain batter alternately with chocolate batter into prepped loaf pan. Once all batter is in the loaf pan, run a knife through the batter to create more of a swirl. Don’t be like me – swirl that knife!
Bake for 50 to 60 minutes, until a toothpick comes out clean. Turn loaf out onto wire rack and allow to cool.
Serve or store covered once its cooled.


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