For doubling the recipe, assuming you’re using two 9 x 5-inch loaf pans, the baking time doesn’t need to be adjusted.

Add the flour mixture and mix on low speed until just combined.

First let me ask, who doesn't love a good sandwich? But it’s pretty simple: the darker the rye flour, the deeper the flavor. Blend on high until smooth.

Also, can I use vegetable oil instead of butter? Rye is a hardy grain that’s heavier and darker than other flours, producing a denser, darker bread.

Rye is higher in fiber than white flour, which feeds the healthy bacteria in your gut. I am so glad I did!! This banana bread recipe is IT! Even though there is also a little cocoa powder in this recipe, it is used in a different way. Everytime I make this I double it because it disappears so quickly!

Because it’s so dense, it doesn’t rise as much as traditional wheat flour.

Can you substitute plain greek yogurt for sour cream? Your email address will not be published. Hi David, Regarding the flour, I use the “spoon and level” method to ensure an accurate measurement. I’m planning on using this recipe tonight. Turn the dough onto a lightly floured surface. I stick to the recipe and even use the same chocolate but I have added a pinch of cinnamon just because. One of my 3 yrs old favorite and she loves helping me making it! 4.7 out of 5 stars 24. Sure, Erlina, it would be fine to add some chocolate chips to the batter.

Yes I need to purchase your book too. I still liked it. Lightly grease a long covered baker (or other 2-pound capacity loaf pan). I was timid about mixing the chocolate in, so the marbled effect wasn’t as good, but I was worried about scratching the coating on the pan, or over mixing it. It is amazing! Good luck. this is so delicious and moist! Let rise for 60-90 minutes or until nearly doubled in size. Jenn. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Thanks Jenn for this terrific recipe, it elevates the standard tasty ( but boring, dense and homely) banana bread into a beautiful, light, sublimely delicious tea time treat. Not overly sweet and great balance between the chocolate and the banana, Hi Jennifer, Can I add chocolate chip? Thank you.

After the first two, I was convinced anything you create is the BEST!!!

I made this for the first time tonight and WOW!!! This time around, I knocked the temp down to 325 because I use a dark nonstick loaf pan, and baked it for an hour, with foil on top between minutes 50 & 60. Sign up for our emails & get your FREE copy of Bread Recipes Ebook. This banana bread disappeared before I even had a chance to taste it! This is the best banana bread ever! I would probably up it to 1 1/2 cups of mashed banana. I was wondering what you think the cooking time would be if I did small individual loaf pans?

Many recipes mix all-purpose white flour with rye flour to give you the best of both worlds: rye flavor and a higher rise. My son exclaimed it too after he ate way too many pieces!

Absolutely delicious!

I don’t know a ton about gas ovens, so it’s hard for me to say for sure that it would cause an issue (but it sounds like you’ve used it for other breads of mine without a problem). Prime members enjoy FREE Delivery and exclusive access to music, movies, TV shows, original audio series, and Kindle books.

Can’t get enough of your recipes. I never knew how to marble anything, and my Family was very impressed. In general, rye bread has a strong, deep flavor, but the flavor deepens as you go from light to dark rye. Peter Reinhart’s Bread Maker’s Apprentice, Peabody (Culinary Concoctions by Peabody). Turned out fantastic! The outer surface of the cake is very brown and crusty, and I decided to remove it from the oven so it would not burn. Or just decrease the sugar alone. The kids came home from college for a weekend and it was gone before I knew it. I made it with my two daughters and we all loved learning how to “marble!” Thanks, Jenn! I love your recipes. Well this was possibly the best cake I’ve made. Roll each half into a 14×12-inch rectangle. Adding small sprinklings of flour or water as necessary to make a smooth dough. This Marble Loaf Bread will do quite well with freezing, which is always a great plus! Cover with plastic wrap and let rest. Thanks for your time. Thanks! This is delicious! Will be adding to my recipe box. Enjoy!

I had some very ripe bananas and decided to use them up with this recipe since it didn’t have nuts like the usual banana bread recipes. Love your recipes. Hi Cheryl, It won’t make a big difference — no need to worry .

Thank you. I substituted sour cream with 2% Fage yogurt and bread was delicious. Log in. Hi Melissa, I haven’t tried it this way. This website is written and produced for informational purposes only.

Hi Lisa, I’d start checking them at 40 – 45 minutes. Used gluten free flour and due to a lack of chocolate only used half the chocolate (really worth using the best chocolate/ cocoa you can get). Lightly oil a large bowl and transfer dough to bowl. I love this recipe so much, the kids have now started cooking it and they love making the swirly patterns! Best use of bananas ever!

I’d love to hear how they turn out as minis! Don't be afraid of the black cocoa!

The banana/ chocolate combo works so well. Also, because the sugar and butter are creamed, I would not recommend oil, but you could use margarine in place of the butter. Reduce the heat to 375° and bake for 20 minutes. I used to just add chocolate chips to my banana bread recipe, but this tastes and even looks better! Looks yummy. It took 1 hour to bake. Preheat oven to 350 degrees.

Since switching to aluminum-free baking powder, I no longer have that problem. If using a thermometer temperature should reach 190 degrees F and loaves should make a hollow sound when tapped. Sorry! Stir until smooth, letting the residual heat in the bowl melt the remaining bits of unmelted chocolate. Let rise until puffy looking, about 1 1/2 hours. After 1 hour, start preheating the oven to 400°F. Add 2 tablespoons water if too dry.

Swirled-in nicely.

However, my marbling technique could use some work, ended up with just a chocolate core to the loaf. Using mixer on low speed knead dough for 4 minutes or transfer dough to a lightly floured surface and knead by hand for 4-6 minutes. Could it bake a little bit more taller and fluffier?

yay! After 50 minutes I covered with foil and then another 10 and it was beautiful. Don't be afraid of the black cocoa! Hi Mary, if it was dry, I suspect it was a bit overbaked. Tried to fix it by adding more banana to the batter & some batter (not 1 cup) to the chocolate. And they make any lunch a happy lunch for me. Unable to post a pic as it has all been eaten. White or light rye is the rye equivalent of all-purpose flour.

Tender with a slight chew, this tangy rye bread is excellent for any full-flavored sandwich. Place the loaves in parchment lined or greased loaf pans. Remove from the oven and let it cool for 10 minutes. Whisk together the eggs, vanilla extract, … Spoon the two batters alternately into a greased loaf pan. I really like this recipe. Pumpernickel Bread | Sandwich Bread | Loaf of Bread | Pumpernickle Rye Bread | Dairy, Nut & Soy Free | 2 Pack- 16 oz Per Pre Sliced Loaf of Bread | 2-3 Day Shipping | Stern’s Bakery ... Rye Seeds for Organic Rye Flour, Rye Meal, Rye Pasta, Marble Rye Bread, Rye Grain Berries, Cracked Rye Berries, and Rye Grass. BEST Low Carb Keto Ghirardelli Chocolate Raspberry Candy Fat Bombs Idea – No Bake – Sugar Free – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly, French Bread – Easy Homemade No Yeast Quick French Bread – BEST Bread Recipes – Yeastless – Yeast Free DIY Baking ». The key is adding a little cocoa powder to the melted chocolate . Swirl the batters together with a knife (don't overdo it or the colors will get muddled -- up and back 4 to 5 times should suffice). Why “spoon in” the flour to a measuring cup ass opposed to “scooping” it out with the measuring cup? Thank you! You might heat it up to see if it liquifies a bit. Since then I have tried several other, all turned out to be great.

I am very impressed and your site has just been added to my favourites. Glad it tastes good despite you having some challenges with it!



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