Black And White Banana Loaf Recipe 44

BLACK-AND-WHITE BANANA LOAF

Steps:

• Heat oven to 325 degrees. Butter an 8x4x2 1/2 inch loaf pan; dust with flour; tap out excess.
• Whisk flour, baking powder, salt and nutmeg in a small bowl until blended.
• In another small bowl, mash bananas with lemon zest and juice; stir in rum.
• Microwave chocolate and 2 T butter, stirring every 10 seconds, until melted and blended.
• Beat remaining butter with mixer on medium speed 3 minutes or until creamy. Add sugars; beat 2-3 minutes until light and smooth.
• Add eggs, 1 at a time. Beat in vanilla (batter will look curdled).
• Reduce mixer speed to low and beat in 1/2 the flour mixture just until blended. Beat in milk until combined, then remaining flour mixture. Scrape down bowl; beat in banana mixture (batter will look lumpy).
• Stir a little less than 1/2 the batter into melted chocolate to blend. Drop alternating spoonfuls of both batters into prepared pan. Using a table knife, swirl batters together, taking care not to overdo it.
• Bake 1 hour and 20 to 30 minutes (check cake after 45 minutes and cover loosely with foil if it's getting too brown), until a wooden pick inserted in center comes out with moist crumbs attached.
• Cool in pan on a wire rack 15 minutes before inverting on rack, turning right side up and cooling completely.

BLACK AND WHITE BANANA LOAF RECIPE - (4.4/5)

Steps:

• Getting Ready: Center a rack in the oven and preheat oven to 325 degrees. Butter an 8 ½ x4 ½ x 2 ½ inch loaf pan on an insulated baking sheet. Whisk together flour, baking powder, salt and nutmeg. In another small bowl, mash the bananas with lemon juice, zest, then stir in the rum. Melt the chocolate and 2 tbsp. butter together in a microwave or saucepan over simmering water. Working with a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 3 minutes. Add the sugars and beat for 2-3 more minutes, until light and smooth. Add the eggs one at a time, beating well after each addition, then beat in 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 melted chocolate and stir to blend. Drop alternating spoonfuls of both batters into prepared pan (or follow any of the marbling techniques on page. 229). Then, using a knife, swirl the batters taking care not to overdo it. Bake for 1 hour and 20 - 30 minutes, or until a knife inserted into the center of the cakes comes out clean. Check after 30 minutes, if the cake browns too much, cover loosely with a foil tent. Transfer the cake to a cooling rack and let it cool for 15 minutes before removing it from the pan. Continue to cool on the rack.