Chocolate makes everything taste just a little bit better, and this fruity quick bread is no exception. It's the perfect Christmas brunch recipe or any occasion treat.

Advertisement

Ingredients

Directions

  • Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a large bowl, combine flour, baking powder, lemon peel, baking soda, salt, nutmeg, and cinnamon. Make a well in center of flour mixture; set aside.

    Advertisement
  • In a medium bowl, combine eggs, mashed bananas, sugar, melted butter, and rum. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Transfer one-third of the batter (about 1-1/4 cups) to a medium bowl; fold in melted chocolate.

  • Drop alternating spoonfuls of plain and chocolate batters into the prepared pan. Using a table knife or narrow metal spatula, gently cut through batters to marble.

  • Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. If necessary, cover loosely with foil during the last 15 minutes to prevent overbrowning.

  • Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Wrap and store overnight before slicing. If desired, serve with chocolate-hazelnut spread. Makes 16 servings.

Reviews (1)

26 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
03/23/2017
Just made this recipe, but decided to do in individual muffins instead of a loaf. They turned out just great -- loved the taste and will be making this one again!