With fall approaching, many quickly jump to decorate their lives with pumpkin. Pumpkin-lined porches, pumpkin spice lattes, pumpkin pies, pumpkin jack-o-lanterns and more. By Thanksgiving, the average non-pumpkin-obsessed individual cannot wait until the pumpkin-obsessed finally make their annual switch to peppermint. For all the pumpkin-haters, marbled espresso banana bread is an easy but elevated treat which will hopefully convert others to the pumpkin-hating lifestyle.

Ingredients

3 ripe bananas

¼ cup brown sugar

¼ cup granulated sugar 

3 eggs

1 stick softened unsalted butter

1 teaspoon vanilla extract

1 ½ cup all-purpose flour

¼  teaspoon salt

¼ teaspoon baking powder

¼ teaspoon baking soda

4 tablespoons instant espresso powder

¼ cup cocoa powder

water

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, peel and mash three bananas until smooth.
3. In the banana mash, add granulated sugar, brown sugar, eggs, butter and vanilla extract, one at a time, mixing until well combined.
4. Slowly sift all-purpose flour, salt, baking powder and baking soda into the batter.
5. Once dry ingredients are incorporated, split the batter evenly into two bowls. 
6. In a separate bowl, mix instant espresso powder with water until fully dissolved. 
7. Leave one bowl to rest.In the other, add the espresso mixture and cocoa powder.
8. Line a loaf pan with butter and parchment paper, then slowly pour in both batters, alternating between each to create the marbling effect. 
9. Once all batter has been poured, use a butter knife or skewer to create a swirl pattern. 
10. Bake loaf for 45-50 minutes and serve within 1-2 days. 

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