BLACK-AND-WHITE BANANA LOAF

BLACK-AND-WHITE BANANA LOAF image

Yield 1 loaf

Number Of Ingredients 15

1-1/2 cups a-p flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1-1/2 ripe bananas, peeled
Squirt lemon juice, fresh
Grated zest of 1/2 lemon
1 tbsp dark rum
3 oz bittersweet chocolate, finely chopped
1 stick plus 2 tbsp (10 tbsp, 141 gr) unsalted butter, room temp
2/3 cup (packed) light brown sugar
1/3 cup sugar
4 large eggs
1 tsp vanilla extract
1/2 cup whole milk

Steps:

325 oven. Butter/flour loaf pan, place on insulated baking sheet. Whisk together flour, powder, salt and nutmeg. In bowl, mash bananas with lemon juice and zest, stir in rum. Melt chocolate and 2 tbsp butter together in bowl set over water. Stand mixer/paddle beat remaining 8 tbsp butter at med til creamy, about 3 ins. Add sugars and beat 2-3 mins, til light and smooth. Add eggs one at a time, beating well after each, then beat in vanilla. Reduce mixer to low and add half flour mix, mixing only til just incorporated. With mixer running, pour in milk, and when blended add remaining dry ingreds. Scrape bowl and mix in bananas. Pour a bit less than half batter into bowl w/melted choc and stir to blend. Drop alternating spoons of both batters into pan, then swirl batters together w/knife. Bake 1 hour and 20-30 mins, or til knife inserted in middle comes out clean. If after 30 mins cake starts to brown too much, cover loosely with foil tent. Transfer to cooling rack, rest 15 mins before unmolding then cool to room temp right side up. Store wrapped in plastic 4-5 days at room temp or 2 months in freezer.