Friday, May 06, 2005

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.

Just found the recipe? Click here to see where we talked about it!


  1. Looks great Joe! I have this recipe earmarked for when I have an abundance of bananas sometime soon, can't wait to try it! The marbling is just so beautiful.

  2. Sounds good (except for the rum). I too love the look of marbled cakes, I may have to try this.

    I wanted to pass this link along to you as it has one of your faves in it (cranberries). I have one in the oven now (I replaced the cranberries with pecans as I couldn't find frozen cranberries).

    Hope you enjoy the link!

  3. I saw this recipe yesterday and have been giving the yellow bunch of bananas on my counter a "ripening pep talk" since. Unfortunately, my husband heard me. Apparently it's okay for me to have a conversation with a cat, but urging bananas to ripen quickly set me just mere steps from the looney bin... ;)

    Can't wait to try this recipe-- looks delicious!! Thanks for posting!

  4. Laurie - You have to try it!

    Courtney - Thanks for passing on the link, the buns look good!

    KQV - Let me know if you like it!

  5. I've marked this recipe in the cookbook, too, but haven't gotten around to making it. Your photos of the finished loaf are beautiful.