Email to Cat      

Chocolate-Banana Marble Bread

Source of Recipe


From "The Art and Soul of Baking"



List of Ingredients



• 2 large or 3 medium very ripe bananas, at room temperature
  
• ¼ cup buttermilk, at room temperature
  
• 2 tsp pure vanilla extract
  
• 2 cups sifted cake flour
  
• 1 tsp baking soda
  
• ¾ tsp baking powder
  
• ¼ cup (1 ounce) unsifted unsweetened Dutch-process cocoa powder
  
• 3 Tbsp boiling water, plus more if needed
  
• 1½ sticks unsalted butter, softened
  
• 1 cup sugar
  
• 2 large eggs, at room temperature, lightly beaten
  






Instructions



1. 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 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 purée. (Alternately, mash them in a bowl using a fork.) Measure out 1 cup of the purée, and transfer it to a medium bowl, discarding the rest of the purée, or saving it for another use. Add the buttermilk and vanilla, and whisk just until blended. Set aside.
   
   
2. Use a fine-mesh strainer to sift the cake 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.
   
   
3. Place the butter and sugar in the bowl of a 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, one 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 of 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.
   
   
4. 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 three places down the length of the pan.
   
   
5. Bake the banana bread for 55 to 65 minutes, or 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 one loaf.