Banana bread is my weakness. I've mastered the skill of resisting cookies, cakes, candy and just about every other sweet (when I want to, that is), but banana bread I just can't seem to keep myself away from. I think this is because I can't figure out what category to place it in. Is it breakfast? Dessert? Snack?
I've decided banana bread fits in all of those categories, and that is my issue. I just eat it all day. I've been studying so much for finals recently that this is even worse because I have a tendency to find myself in the kitchen when I'm bored, and when is anyone ever not bored studying?
I made this banana bread a few days ago, and at first I was not happy with it at all. It required too many bowls for my liking, and the "room temperature" directions test my patience. But, then I tasted it. And then I made it again. And then again. I have made it three times since last week. Truthfully one time I had to run errands and left it in the oven for too long, but it should say something about it that I threw that one away and made a new one the next day. It's great. I should have known considering I've never doubted the incredible combination of chocolate and bananas. I think the best thing to do for this recipe is start with all of the measuring and separating things out into bowls FIRST. I realize normal people always do this, but I tend to do a recipe as I read it. Not surprisingly this has come back to bite me many times..one of which was the first time I made this recipe when I poured all of the batter in before the chocolate. The pictures were taken round #1, but needless to say the swirling was much better round #2 and #3.
Chocolate Banana Marble Bread
Recipe from a 1/2 food blog
- 2 large or 3 medium very ripe bananas, at room temperature
- 1/4 cup (2ounces) sour cream, at room temperature – feel free to use cream or buttermilk!
- 1 teaspoons pure vanilla extract
- 2 cups sifted plain flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 cup (1 ounce) unsifted unsweetened Dutch-process cocoa powder
- 3 tablespoons (1 1/2 ounces) boiling water, plus more if needed
- 1 1/2 sticks (6 ounces) unsalted butter, softened (65° to 68°F)
- 3/4 cup (7 ounces) sugar
- 2 large eggs at room temperature, lightly beaten
Preheat the oven to 350°F and position an oven rack in the center. Lightly coat the loaf pan with melted butter or high-heat canola-oil spray and line it with a piece of parchment paper that extends 1 inch beyond the long edge of both sides of the pan. Peel the bananas and place them in the bowl of the food processor. Process to a smooth puree. (Alternately, mash them in a bowl using a fork.) Measure out 1 cup of the puree and transfer it to a medium bowl, discarding the rest of the puree or saving it for another use. Add the sour cream and vanilla and whisk just until blended. Set aside.
Use a fine-mesh strainer to sift the flour, baking soda and baking powder together into a medium bowl. Whisk to blend well. Set aside. Place the cocoa powder in the small bowl. Pour the boiling water over the cocoa and stir until it forms a smooth paste – it should run thickly off the spoon. If it is too thick, add another tablespoon of boiling water and stir again. Set aside.
Place the butter and sugar in the bowl of the stand mixer. Beat on medium-high speed until the butter is very light, almost white in color, 4 to 5 minutes. Scrape down the bowl with a spatula. Turn the mixer to medium speed and add the eggs, 1 tablespoon at a time, completely blending in each addition before adding the next. About halfway through the eggs, turn off the mixer and scrape down the bowl with the spatula, then continue adding the rest of the eggs. Scrape down the bowl again.
With the mixer running on the lowest speed, add one-third of the flour mixture. Just as it is barely blended and you can still see a few patches of flour, add half the banana mixture. Repeat with the remaining flour and banana mixtures ending with the flour. Scrape down the bowl and finish blending the batter by hand.
Transfer half of the batter to the second medium bowl. Add the cocoa paste and, using the rubber spatula, gently but thoroughly blend it into the batter.
Drop alternating spoonfuls of dark and light batters into the prepared pan, then marbleize by using a spoon to gently turn the batter over in 3 places down the length of the pan.
Bake the banana bread for 55 to 65 minutes, until firm to the touch and a toothpick inserted into the center of the loaf comes out clean. Transfer to a rack to cool completely. When cool, remove from the pan, peel off the parchment paper, and cut slices by sawing gently with a serrated knife.
Makes 1 Loaf