My hubs loves bananas, and he’ll buy them any time he goes shopping on his own (so almost never). The problem is, he won’t eat them all before they start becoming a bit…questionable. Of course, my initial go-to is banana bread, but I thought this time I’d change it up slightly. After taking a look at the ingredients in this bread, I’m not sure you could call it bread, it is basically a cake. Oh well – it’s delicious!
I ended up using a combination of unsweetened, bittersweet and semi-sweet chocolate. I thought I had more bittersweet in the cupboard, but I guess it’s now on my shopping list. But the unsweetened and semi-sweet chocolate seemed to balance each other out nicely. The bread wasn’t too sweet, which I liked. I also subbed skim milk for whole. I’m not a huge fan of spending $4 on a half-gallon of milk that I’ll only use 1 cup of, so I thought I’d give it a whirl. If you choose to use whole milk, I’m guessing the texture may be slightly more rich, but I’m not sure it’s really needed. While measuring the milk, I was slightly distracted and poured an entire cup. I ended up adding about 3/4 cup, instead of just a 1/2 cup, so the batter was runnier than it probably should have been. This is what I blame my poor “swirl” on
This is an excellent way to use up some old bananas, and also spice up your same old boring banana bread!
Banana Swirl Bread
Source: Adapted from Brown Eyed Baker
Servings: 1 loaf
1 1/3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
1½ ripe bananas, peeled
1 tsp fresh lemon juice
zest of ½ a lemon
1 tablespoon dark rum
3 ounces bittersweet chocolate, finely chopped
1 stick plus 2 tablespoons unsalted butter, room temperature
2/3 cup light brown sugar
1/3 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
½ cup skim milk
1. Preheat oven to 325 degrees. Butter or non-stick spray 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.
2. Whisk together flour, baking powder, salt and nutmeg.
3. In a small bowl, mash the bananas with the lemon juice, zest, and rum.
4. 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.
5. In the bowl of a stand mixer fitted with a paddle, beat the remaining stick 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; once blended, add the remaining dry ingredients. Scrape down the bowl and mix in the mashed bananas.
6. 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. Using a table knife, swirl the batters together, taking care not to overdo it.
7. 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.