Black-and-White Banana Loaf

Black-and-White Banana Loaf (Adapted from Baking from My Home To Yours)

1 cup all-purpose flour
1/3 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon fresh grated nutmeg
1 1/2 ripe bananas, mashed
1 1/4 teaspoons lemon zest
1 teaspoon fresh lemon juice
1 tablespoon dark rum
3 ounces chopped bittersweet chocolate
10 tablespoons unsalted butter, softened
2/3 cup packed brown sugar
1/3 cup granulated sugar
4 large eggs
1 teaspoon vanilla
1/2 cup milk

Preheat oven to 325

In a medium bowl, whisk together flours, baking powder, salt and nutmeg.

In a small bowl, mixed together mashed bananas, lemon zest, juice and rum.

In a medium heat-safe bowl, add 2 tablespoons butter and chocolate - heat on medium power in the microwave, stirring every 20 seconds or so, until smooth.

In a large mixing bowl, beat together the remaining 8 tablespoons of butter until creamy. Add both sugars and cream together until light and fluffy. Add the eggs, one at a time, beating until well combined. Mix in the vanilla. It is ok if the mixture looks curdled.

Add half of the flour mixture and mix just until the flour is absorbed. Pour in the milk and mix until blended. Be sure to scrape down the bowl at least once. Add the rest of the flour mixture and mix just until combined. Fold in the mashed banana mixture.

Add just under half of the banana batter into the melted chocolate mixture - stir until blended. Drop alternating spoonfuls of the two batters into a 8 1/2" X 4 1/2" loaf pan coated with nonstick spray. Use a knife to swirl the two batters together.

Set the loaf pan on a thick baking sheet and place in the oven. Bake until very golden and a skewer placed in the center of the loaf comes out mostly clean, about 80 to 90 minutes. Be sure and check to see if the top is browning too quickly - if it is, tent the top with foil and continue baking. Remove and place pan on a wire rack for 15 minutes - remove the loaf from the pan and continue to let cool.

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