Black-And-White Banana Loaf
- 1 13 cups flour
- 1 teaspoon baking powder
- 12 teaspoon salt
- 14 teaspoon nutmeg, freshly grated or 14 teaspoon ground nutmeg
- 1 12 medium ripe bananas
- 12 teaspoon lemon zest, finely grated
- lemon juice
- 1 tablespoon dark rum
- 3 ounces bittersweet chocolate, finely chopped,
- 12 cup butter, plus
- 2 tablespoons butter
- 23 cup packed light brown sugar
- 13 cup sugar, granulated
- 4 large eggs
- 1 teaspoon vanilla extract
- 12 cup whole milk
DirectionsHeat oven to 325 degrees.
Butter an 8x4x2 1/2 inch loaf pan; dust with flour; tap out excess.
Whisk flour, baking powder, salt and nutmeg in a small bowl until blended.
In another small bowl, mash bananas with lemon zest and juice; stir in rum.
Microwave chocolate and 2 T butter, stirring every 10 seconds, until melted and blended.
Beat remaining butter with mixer on medium speed 3 minutes or until creamy.
Add sugars; beat 2-3 minutes until light and smooth.
Add eggs, 1 at a time.
Beat in vanilla (batter will look curdled).
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).
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.
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.
Cool in pan on a wire rack 15 minutes before inverting on rack, turning right side up and cooling completely.