Chocolate Cinnamon Swirl Banana Bread
 
Ingredients
Banana Bread
  • 2 c. Whole Wheat Pastry Flour
  • ¼ c. Unsweetened Cocoa Powder
  • ¾ t. Baking Soda
  • ½ t. Salt
  • 1 t. Ground Cinnamon
  • ¾ c. Dark Brown Sugar, packed
  • ½ c. Vegetable Oil
  • 2 Large Eggs
  • 1½ c. Mashed, Very Ripe Bananas (about 4 bananas)
  • ⅓ c. Sour Cream
  • 1 T. Pure Vanilla Extract
Cinnamon Swirl
  • ½ c. Granulated Sugar
  • 1½ t. Ground Cinnamon
  • ½ c. Unsalted Butter, melted (this will be reserved for the top of the loaf)
Simple Glaze
  • ½ c. Powdered Sugar
  • 1 T. Heavy Cream (or milk...all I had was almond milk so I used that)
  • 1 T. Pure Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 9x5-inch loaf pan.
For the Banana Bread
  1. In a large bowl, whisk together the flour, cocoa, baking soda, salt, cinnamon and sugar. In a medium bowl, whisk together the oil, eggs, bananas, sour cream and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Do NOT overmix.
  2. Spoon half of the batter into prepared pan. In a small bowl, combine the sugar and cinnamon. Sprinkle half of the cinnamon sugar mixture onto the batter in the pan. Top with remaining batter and sprinkle with remaining cinnamon sugar mixture. Pour melted butter evenly over loaf. Bake for 50-55 minutes until a tester inserted in the middle comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on wire rack.
  3. While the bread is cooling, make the glaze in a small bowl by combine the powdered sugar, heavy cream and vanilla. Drizzle over the cooled banana bread. Store in an airtight container.
Notes
8-10 servings.
Recipe by DessertedPlanet.com at http://dessertedplanet.com/chocolate-cinnamon-swirl-banana-bread/