Chocolate-Banana Marble Bread

Last week Gabriella and I got together one last time with Cara, Valerie and their babies. I return to work next week (waaaaa!) and needed some consoling. It’s not that I don’t like what I do for a living. I absolutely love it. I’m a journalist to the bone and in many ways can’t wait to return to the newsroom. I just wish I could set up Gabi’s Pack ‘N Play next to my desk so she could be near me.

Cara and Valerie still have a few months of this blissfulness. We watched our scrumptious baby girls roll around and make faces (that’s Gabi in the left corner). It can’t be possible that nine months has passed, but it is.

Someone usually makes muffins for these get-togethers. I brought this bread instead.

It’s part banana bread, part chocolate cake. Cake flour makes the texture soft and fine-grained.  It tastes very refined. It’s not nearly as sweet as you’d think.

Chocolate-Banana Marble Bread
The Art and Soul of Baking

2 large or 3 medium very ripe bananas, at room temperature
1/4 cup (2 ounces) buttermilk, at room temperature
2 teaspoons pure vanilla extract
2 cups (7 ounces) sifted cake flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 cup (1 ounce) unsifted  unsweetened Dutch process cocoa powder
3 tablespoons (1 1/2 ounce) boiling water, plus more if needed
1 1/2 sticks (six ounces) unsalted butter, softened
1 cup (7 ounces) sugar
2 large eggs at room temperature

Special Equipment
9 by 5-inch loaf pan
Parchment paper
Stand mixer fitted with a paddle attachment

Preheat oven to 350 degrees F and position an oven rack in the center. Lightly coat the loaf pan with melted butter or high-heat canola-oil spray and line it with a piece of parchment paper that extends 1 inch beyond the long edge of both sides of the pan. Peel the bananas and place them in the bowl of the food processor. Process to a smooth puree, or mash them in a bowl using a fork. Measure 1 cup of the puree and transfer it to a medium bowl, discarding the rest of the puree or saving it for another use. Add the buttermilk and vanilla and whisk just until blended. Set aside.

Use a fine-mesh strainer to sift the cake flour, baking soda, and baking powder together into a medium bowl. Whisk to blend well. Set aside. Place the cocoa powder in the small bowl. Pour the boiling water over the coca and stir until it forms a smooth paste — it should run thickly off the spoon. If it is too thick, add another tablespoon of boiling water and stir again. Set aside.

Place the butter and sugar in the bowl of the stand mixer. Beat on medium-high speed until the butter is very light, almost white in color, 4 to 5 minutes. Scrape down the bowl with a spatula. Turn the mixer to medium speed and add the eggs, 1 tablespoon at a time, completely blending in each addition before adding the next. About halfway through the eggs, turn off the mixer and scrape down the bowl with the spatula, then continue adding the rest of the eggs. Scrape down the bowl and finish blending the batter by hand.

With the mixer running on the lowest speed, add one third of the flour mixture. Just as it is barely blended and you can still see  a few patches of flour, add half the banana mixture. Repeat with the remaining flour and banana mixtures ending with the flour. Scrape down the bowl and finish blending the batter by hand.

Transfer half of the batter to the second medium bowl. Add the cocoa paste and, using the rubber spatula, gently but thoroughly blend it into the batter.

Drop alternating spoonfuls of dark and light batters into the prepared pan, but marbleize by using a spoon to gently turn the batter over in 3 places down the length of the pan.

Bake the banana bread for 55 to 65 minutes, until firm to the touch and a toothpick inserted into the center of the loaf comes out clean. Transfer to a rack to cool completely. When cool, remove from the pan, peel off the parchment paper, and cut slices by sawing gently with a serrated knife.

Makes 1 loaf


3 Responses to “Chocolate-Banana Marble Bread”

  1. 1 debbie
    September 22, 2010 at 12:46 pm

    this chocolate banana marble bread recipe is incomplete. it does not tell you when to add the flour mixture or the banana mixture.

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