black bottom banana bread

i've been trying to use up ingredients i have around the house, so i baked this black bottom banana bread. i had 3 bananas leftover from banana pancakes i made, and they were really really really ripe. almost rotton, but not yet. i also didn't have ovaltine, and since i was just using stuff i had around the house, i used this 3/8 cups of this chocolate caramel hot chocolate mix ryan bought me from disney world, and 1/8 cup of malted milk. i know, the way i'm describing this banana bread sounds so appealing, right? the end result is soo amazing. i love this recipe because it uses whole wheat flour and i love the flavor and texture of whole wheat, which is something i'm trying to use more of because i have a bag of it i need to finish before i move. also, the bananas, and yogurt make this whole wheat bread moist and not dry and all. ugh it's soo good i'm gonna eat it all.


1 1/2 cups whole-wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed well (about 1 1/2 cups)
3/4 cup granulated sugar
1/3 cup unsalted butter, melted
1/4 cup plain yogurt
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup OVALTINE Rich Chocolate Mix
Directions
PREHEAT oven to 350° F. Spray bottom of 9 x 5-inch loaf pan with nonstick cooking spray.

COMBINE whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in medium bowl.

COMBINE bananas, sugar, butter, yogurt, eggs and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened. Remove 1 cup of batter and place into separate bowl along with Ovaltine; stir until combined.

SPOON Ovaltine mixture into prepared pan; top with remaining banana batter.

BAKE for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes; transfer to wire rack to cool completely. (Bread can be wrapped in plastic wrap and stored at room temperature for up to 3 days.