Black-And-White Banana Loaf |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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I got this from Woman's Day magazine and thought it looks good. I can't wait to try it. Ingredients:
1 1/3 cups flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg |
1 1/2 medium ripe bananas |
1/2 teaspoon finely grated lemon zest |
lemon juice |
1 tablespoon dark rum |
3 ounces bittersweet chocolate, finely chopped |
1/2 cup butter, plus |
2 tablespoons butter |
2/3 cup packed light brown sugar |
1/3 cup granulated sugar |
4 large eggs |
1 teaspoon vanilla extract |
1/2 cup whole milk |
Directions:
1. Heat oven to 325 degrees. Butter an 8x4x2 1/2 inch loaf pan; dust with flour; tap out excess.
2. Whisk flour, baking powder, salt and nutmeg in a small bowl until blended.
3. In another small bowl, mash bananas with lemon zest and juice; stir in rum.
4. Microwave chocolate and 2 T butter, stirring every 10 seconds, until melted and blended.
5. Beat remaining butter with mixer on medium speed 3 minutes or until creamy. Add sugars; beat 2-3 minutes until light and smooth.
6. Add eggs, 1 at a time. Beat in vanilla (batter will look curdled).
7. Reduce mixer speed to low and beat in 1/2 the flour mixture just until blended. Beat in milk until combined, then remaining flour mixture. Scrape down bowl; beat in banana mixture (batter will look lumpy).
8. Stir a little less than 1/2 the batter into melted chocolate to blend. Drop alternating spoonfuls of both batters into prepared pan. Using a table knife, swirl batters together, taking care not to overdo it.
9. Bake 1 hour and 20 to 30 minutes (check cake after 45 minutes and cover loosely with foil if it's getting too brown), until a wooden pick inserted in center comes out with moist crumbs attached.
10. Cool in pan on a wire rack 15 minutes before inverting on rack, turning right side up and cooling completely.
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