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Category: Quick Breads
Prep Time: Cook Time: Total Time:
1 1/3 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1 1/2 ripe bananas, peeled
Squirt of fresh lemon juice
Grated zest of 1/2 a lemon
1 tbsp dark rum
3 oz bittersweet chocolate, finely chopped
1 stick plus 2 tbsp (10 tbsp) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/3 cup sugar
4 large eggs
1 tsp pure vanilla extract
1/2 cup whole milk
Getting ready: Center a rack in the oven and preheat the oven to 325. Butter a loaf pan, dust the inside with flour and tap out the excess. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.
Whisk together the flour, baking powder, salt and nutmeg.
In a small bowl, mash the bananas with the lemon juice and zest, then stir in the rum.
Melt the chocolate and 2 tbsp butter together in a heatproof bowl set over a saucepan of gently simmering water.
Beat the remaining butter until creamy, about 3 minutes. Add the sugars and beat for another 2 to 3 minutes, until light and smooth. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. The batter will look curdled, and it will continue to look curdled as you add ingredients. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is just incorporated. With the mixer running, pour in the milk, and when it is blended, add the remaining dry ingredients. Scrape down the bowl and mix in the mashed bananas. The batter will look even lumpier.
Pour a little less than half the batter into the bowl with the melted chocolate and stir to blend. Drop alternating spoonfuls of both batters into the prepared pan, then, using a table knife, swirl the batters together, taking care not to overdo it.
Bake for 1 hour and 20 to 30 minutes, or until a knife inserted deep into the center of the cake comes out clean. Check after 30 minutes and if the cake starts to brown too much, cover it loosely with a foil tent. Transfer the cake to a cooling rack and let it rest for about 15 minutes before unmolding, then cool the cake to room temperature right side up on the rack.
Serving: This cake is good cut thick or thin, served plain or with some ice cream. It’s very good with coffee or tea and especially good with chocolate milk, hot or cold.
Storing: Wrapped in plastic wrap, the cake will keep for 4 to 5 days at room temperature; wrapped airtight, it will keep for up to 2 months in the freezer.
NOTE: Add 1/3 cup chopped toasted pecans to either of the batters. (optional)
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BLACK-AND-WHITE BANANA LOAF
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Category: Quick Breads
Prep Time: Cook Time: Total Time:
1 1/3 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1 1/2 ripe bananas, peeled
Squirt of fresh lemon juice
Grated zest of 1/2 a lemon
1 tbsp dark rum
3 oz bittersweet chocolate, finely chopped
1 stick plus 2 tbsp (10 tbsp) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/3 cup sugar
4 large eggs
1 tsp pure vanilla extract
1/2 cup whole milk
Getting ready: Center a rack in the oven and preheat the oven to 325. Butter a loaf pan, dust the inside with flour and tap out the excess. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.
Whisk together the flour, baking powder, salt and nutmeg.
In a small bowl, mash the bananas with the lemon juice and zest, then stir in the rum.
Melt the chocolate and 2 tbsp butter together in a heatproof bowl set over a saucepan of gently simmering water.
Beat the remaining butter until creamy, about 3 minutes. Add the sugars and beat for another 2 to 3 minutes, until light and smooth. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. The batter will look curdled, and it will continue to look curdled as you add ingredients. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is just incorporated. With the mixer running, pour in the milk, and when it is blended, add the remaining dry ingredients. Scrape down the bowl and mix in the mashed bananas. The batter will look even lumpier.
Pour a little less than half the batter into the bowl with the melted chocolate and stir to blend. Drop alternating spoonfuls of both batters into the prepared pan, then, using a table knife, swirl the batters together, taking care not to overdo it.
Bake for 1 hour and 20 to 30 minutes, or until a knife inserted deep into the center of the cake comes out clean. Check after 30 minutes and if the cake starts to brown too much, cover it loosely with a foil tent. Transfer the cake to a cooling rack and let it rest for about 15 minutes before unmolding, then cool the cake to room temperature right side up on the rack.
Serving: This cake is good cut thick or thin, served plain or with some ice cream. It’s very good with coffee or tea and especially good with chocolate milk, hot or cold.
Storing: Wrapped in plastic wrap, the cake will keep for 4 to 5 days at room temperature; wrapped airtight, it will keep for up to 2 months in the freezer.
NOTE: Add 1/3 cup chopped toasted pecans to either of the batters. (optional)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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