COLUMN: A classic bread infused by chocolate
Banana nut bread is a classic treat. Everybody seems to like it, and it’s no wonder, since adding mashed bananas to bread adds moisture, flavor and sweetness. Even though everyone likes it, not that many people love it. Let’s be honest: it’s not the most exciting treat on the table, right? This is why I was so happy to find this new version of classic banana bread. All that good moisture and sweetness from the bananas are presented in a fresh and interesting new way. It’s a total eye catcher with the swirly pattern.
There’s no way it wouldn’t get noticed if you brought it to a party. For another thing, it has chocolate in it. What treat isn’t a little better with some chocolate added in? Because you add the banana to the entire batter, divide it in half and then add chocolate to it, it’s half banana, half chocolate banana and all delicious. I recommend using bananas that are on the riper side, because they will be softer and easier to mash – not to mention sweeter and more banana flavored. You can use a fork to mash them or if you want an ultra-smooth texture in your bread, you can puree them in a blender or food processor. Just make sure that when they are mashed they equal one cup.
CHOCOLATE BANANA SWIRL BREAD
3/4 cup (12 tablespoons) butter, softened
1 cup sugar
2 eggs
2-4 bananas, mashed or pureed to equal 1 cup
1/4 cup buttermilk
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 cup cocoa powder
3 tablespoons boiling water
In a medium mixing bowl combine the butter and sugar and beat on high speed until the mixture becomes smooth and pale white, about 4-5 minutes.
Add the eggs one at a time, beating well after each addition.
Add the banana puree, buttermilk and vanilla, and stir until combined.
(Note: if you don’t have buttermilk you can add about ½ teaspoon white vinegar to regular milk. Let it sit in the measuring cup for about 5 minutes, or until the top becomes frothy).
In a separate bowl whisk together the flour, baking soda and baking powder.
Add the flour mixture to the banana mixture and beat just until combined. Be careful not to overbeat, because this will make the cake texture dense and tough instead of light and airy.
Spoon half of the batter (about 2 cups) into a separate mixing bowl.
In a small bowl combine the cocoa powder and boiling water and stir until a smooth paste forms.
Use a rubber spatula to stir the cocoa paste into one of the bowls of banana batter until it is totally incorporated.
Grease a 9-inch by 5-inch loaf pan.
Use a cookie scoop to alternate scoops of the chocolate and banana batters in the pan, making a checkerboard pattern on the bottom.
Keep alternating the two batters, placing scoops of banana on top of scoops of chocolate and vice versa, until you run out of batter. It’s OK if it’s not totally perfect, it will still turn out swirled.
Use a butter knife to swirl the batter horizontally and vertically.
Bake at 350 degrees for 55-60 minutes, until a toothpick inserted in the center of the loaf comes out clean. (Note: the outside of the loaf will be quite dark when it’s done, which is totally fine.)
Allow the bread to cool in the pan for about 30 minutes before moving it to a cooling rack. Cool completely before slicing. Store in an airtight container or sealed plastic bag for up to one week, or freeze for up to 3 months.
– Jennelle Clark is a psychology major who writes the online food blog foodislikeart.blogspot.com. She loves making, eating and sharing her food. Send comments to jenn.wilson@aggiemail.usu.edu