Banana bread is one of my favourite cakes. I was super excited to make this recipe because it was really simple and much healthier than typical recipes I’ve seen. 1) I love that it calls for greek yogurt to reduce the amount of oil required. 2) There was a lot of leavening agent (baking powder and soda) which made this cake super fluffy and airy. 3) Using whole wheat flour along with white flour gives a nice fibre boost.
Same as the coconut banana pancakes that I made a couple weeks ago (Coconut Banana Pancakes), this cake was super banana-ey which I really liked. I mean, when there is 1.5 cups of mashed banana in the recipe, I would hope the flavour shines through. The addition of the chocolate and walnuts was really good too because it added more dimensions to the otherwise “plain” cake.
The one thing I have to say is that my swirl sucked. I put the dollops of the chocolate batter on top just as written, but I guess I didn’t stick the knife in far enough to really get the “swirl” effect. So it ended up being almost a solid layer of chocolate cake on top, and then the regular banana bread on the bottom (as you can kinda see in my picture). Don’t get me wrong, it was still delicious, but it was not worth the effort. Next time I make this cake, I will just throw the chocolate chips into the batter, rather than melting them and doing the swirl process. It is much easier that way and the flavour will be the same. But overall, I love this cake and will definitely make again (with that adjustment)!
Final thoughts: this will probably be my go-to banana bread recipe.