Today we made Chocolate Banana Swirl Cake!
This recipe is adapted from the book “From My Home to Yours” by Dorie Greenspan.
1C flour, 1/3C whole wheat flour, 1t baking powder, 1/2t salt, 1/4t nutmeg, 1 1/2 ripe bananas, mashed, 1 1/4t lemon zest, 1t dark rum, 3oz, chopped bittersweet chocolate, 2T plus 8T unsalted butter, divided, 2/3C packed brown sugar, 1/3C white sugar, 4 large eggs, 1t vanilla, 1/2C milk
Preheat oven to 325F. Whisk together the first five ingredients. In a separate bowl, combine mashed bananas, zest, juice and rum. Melt butter and chocolate, stirring until smooth. In separate bowl, cream remaining butter. Add sugars and continue creaming until light and fluffy. Add eggs, one at a time, beating after each addition. Mix in vanilla. Add half the flour mixture and stir just until it is absorbed. Add milk, scraping the bowl while mixing until blended. Add remaining flour mixture and stir until just combined. Fold in banana mixture. Add just under half of the banana mixture into the melted chocolate mixture; stir until blended. Drop alternating spoonfuls of the two batters into an 8 1/2″ X 4 1/2″ greased loaf pan. Swirl with a knife.
Bake 80-90 minutes, or until very golden and skewer comes out mostly clean, with loaf pan on a thick baking sheet in the oven. If the top browns too quickly, tent the top with foil and continue baking. Cool pan on rack 15 minutes. Remove from pan.