It doesn’t matter there are two different banana breads on this blog and that I have already declared Dominique Ansel’s version perfect. I haven’t stopped making other banana bread recipes. So why continue to try different recipes?
There are so many delicious flavours out there to discover. I can’t even with people who go to the same restaurant and order the same meal all the time. Or eat the same seven mains, week after week. Why do this?
Is it because food is only fuel? It is NOT.
Maybe it’s because they are scared to try something new. They should not be scared! They might find something that’s even better than what they’ve been eating. And if they try new foods, they’ll have something to talk to me about, which I think is very important.
So. Here’s a different banana bread from the other ones.
Start with the dry ingredients.
Add the nutmeg!
Next step: mash the bananas and all the lemony ingredients, then pour in some rum.
Get the chocolate and butter together…
…and melt it.
Fire up the stand mixer and beat the butter.
Three minutes later, the butter is creamed.
Now add the sugars to the butter.
Add the eggs, one at a time, all the while beating.
Pour in the vanilla.
Add half the dry ingredients…
…then add the milk…
When the other half of the dry ingredients have been added and just mixed, add the banana goop.
Good tip in the recipe about not worrying if the batter looks curdled and lumpy because it does.
Mix a little less than half the batter with the chocolate.
Drop alternate spoonfuls of the batter into the baking pan.
Swirl it around… but not too much! Then bake it.
Black and White Banana Loaf.
Beautiful, tasty and different. Another great combination of flavours.
This recipe was found in Baking: From My Home to Yours by Dorie Greenspan. It is a favourite cookbook and one you should look at if you are a baker.
Black and White Banana Loaf
Banana bread marbled with a chocolate counterpart, the rum adds a sweet fruity flavor that will have you yearning for slice after slice.
Makes one 8.5 x 4.5-inch loaf
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1-1/2 ripe bananas, peeled
Squirt of fresh lemon juice
Grated zest of half a lemon
1 tablespoon dark rum
3 ounces bittersweet chocolate, finely chopped
1 stick + 2 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/3 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup whole milk
Centre a rack in the oven and preheat the oven to 325°F (165°C). Butter and 8-1/2 x 4-1/2 x 2-1/2 inch 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 tablespoons of the butter together in a microwave oven or in a heatproof bowl set over a saucepan of gently simmering water.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining stick (8 tablespoons) of butter at medium speed 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 or it might break, then cool the cake to room temperature right-side up on the rack.
Storage: 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.
* Keep in mind that restraint is important when marbling. If you swirl your batter too much, you will end up mixing the light batter into the dark one and the marble effect will be lost completely.