Skip to Content

Black and White Banana Loaf

Black and White Banana Loaf

Sharing is caring!

Ashley is hosting this week’s Tuesdays With Dorie Challenge or as Lenny likes to loving call it, Tuesdays With the Devil.  He hates Tuesday as he thinks it is making him fat.  Ashley, is an inspiration for all of us, not only is she part of TWD; but, she has a fitness/diet blog, which is very inspiring.  For our challenge this week she picked the Black and White Banana Loaf from Dorie’s cookbook.  

Black and White Banana Loaf

I was a bit suspect about this recipe for a couple of reasons, I am not overly fond of nutmeg and it is one of the ingredients.  Plus, I already have banana bread recipe, that is really to die for.  

I decided to go for it and bake this bread Saturday, in between painting the apartment.  That way we could have it for breakfast on Sunday and I could listen to Lenny all day as he complained about getting fat while he puts another piece of bread into his mouth.  

The recipe was straightforward and not time-consuming at all. I did like the fact that the chocolate was not overbearing and the overall bread tasted more like banana bread.  Also the recipe is not overpowered by the rum or nutmeg.  I may now like nutmeg.

Black and White Banana Loaf

 

Verdict?  Once again as it is with all of Dorie’s recipes, this was a keeper.  I loved making it so much the first time, that I made it again with the intention of giving it away.  Someone ate it.  

The only complaint we had was that it was a bit dry but I blame that on my old oven.  Next time I will bake it for a little less time or maybe trying adding another banana.  

Yield: 1 loaf of bread

Black and White Banana Loaf

Black and White Banana Loaf

Upping the banana bread recipe by swirling in chocolate batter to make this simple but delicious banana loaf.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • Ingredients:
  • 1 1/3 c. all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. freshly grated nutmeg
  • 1 ½ ripe bananas, peeled
  • A squirt of fresh lemon juice
  • Grated zest of ½ lemon
  • 1 tbsp. dark rum
  • 2 oz. bittersweet chocolate, finely chopped
  • 1 stick plus 2 tbsp. room temperature butter
  • 2/3 c. packed light brown sugar
  • 1/3 c. sugar
  • 4 large eggs
  • 1 tsp. pure vanilla extract
  • ½ c. whole milk

Instructions

    Center a rack in the oven and preheat oven to 325 degrees.

    Butter an 8 ½ x4 ½ x 2 ½ inch loaf pan on an insulated baking sheet.

    Whisk together flour, baking powder, salt, and nutmeg.

    In another small bowl, mash the bananas with lemon juice, zest, then stir in the rum.

    Melt the chocolate and 2 tbsp. butter together in a microwave or saucepan over simmering water.

    Working with a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 3 minutes.

    Add the sugars and beat for 2-3 more minutes, until light and smooth.

    Add the eggs one at a time, beating well after each addition, then beat in vanilla. The batter will look curdled, and it will continue to look curdled as you add ingredients.

    Reduce the mixer speed to low and add half the flour mixture, mixing only until it is just incorporated.

    With the mixer running, pour in the milk and when it is blended add the remaining dry ingredients.

    Scrape down the bowl and mix in the mashed bananas. The batter will look even lumpier.

    Pour a little less than half the batter into the bowl with melted chocolate and stir to blend.

    Drop alternating spoonfuls of both batters into prepared pan. Then, using a knife, swirl the batters taking care not to overdo it.

    Bake for 1 hour and 20 – 30 minutes, or until a knife inserted into the center of the cakes comes out clean.

    I begin checking after 30 minutes, if the cake browns too much, cover loosely with a foil tent.

    Transfer the cake to a cooling rack and let it cool for 15 minutes before removing it from the pan.

    Continue to cool on the rack.

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

Recipe:  Black and White Banana Loaf

Ingredients:

1 1/3 c. all-purpose flour
1 tsp. baking powder
½ tsp. salt
½ tsp. freshly grated nutmeg
1 ½ ripe bananas, peeled
A squirt of fresh lemon juice
Grated zest of ½ lemon
1 tbsp. dark rum
2 oz. bittersweet chocolate, finely chopped
1 stick plus 2 tbsp. room temperature butter
2/3 c. packed light brown sugar
1/3 c. sugar
4 large eggs
1 tsp. pure vanilla extract
½ c. whole milk

How To:

Center a rack in the oven and preheat oven to 325 degrees. Butter an 8 ½ x4 ½ x 2 ½ inch loaf pan on an insulated baking sheet.
Whisk together flour, baking powder, salt, and nutmeg.
In another small bowl, mash the bananas with lemon juice, zest, then stir in the rum.
Melt the chocolate and 2 tbsp. butter together in a microwave or saucepan over simmering water.
Working with a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 3 minutes. Add the sugars and beat for 2-3 more minutes, until light and smooth. Add the eggs one at a time, beating well after each addition, then beat in vanilla. The batter will look curdled, and it will continue to look curdled as you add ingredients. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is just incorporated. With the mixer running, pour in the milk and when it is blended add the remaining dry ingredients.
Scrape down the bowl and mix in the mashed bananas. The batter will look even lumpier.
Pour a little less than half the batter into the bowl with melted chocolate and stir to blend. Drop alternating spoonfuls of both batters into prepared pan (or follow any of the marbling techniques on the page. 229). Then, using a knife, swirl the batters taking care not to overdo it.
Bake for 1 hour and 20 – 30 minutes, or until a knife inserted into the center of the cakes comes out clean. Check after 30 minutes, if the cake browns too much, cover loosely with a foil tent. Transfer the cake to a cooling rack and let it cool for 15 minutes before removing it from the pan. Continue to cool on the rack.

More Banana Bread Recipes

Super Moist Banana Bread

Coconut Banana Bread

Super Moist Chocolate Chip Banana Bread

(Visited 430 times, 1 visits today)

Tiffany

Tuesday 24th of February 2009

Beautiful marbling! I've been searching other TwD bloggers on this particular recipe and am looking to try it when I get my hands on some ripe bananas. In the meantime, I was wondering if you wouldn't mind sharing your friend's banana bread recipe with me.

Di

Saturday 9th of August 2008

Your cake looks wonderful--nice marbling. And "Tuesdays with the Devil" definitely made me laugh. =)

Oakley Rhodes

Thursday 7th of August 2008

Hey there. I used to have the problem with dry banana bread, but I found the secret - add two tablespoons of sour cream (light or regular, or even yogurt) - it will be perfectly moist!

-oakley at lemonbasil

Jules

Thursday 7th of August 2008

Nice job. Two loaves, eh? One for each hip!

Roni

Thursday 7th of August 2008

LOL, I did the same thing! The loaf I made for the neighbors never made it their house. Oh, well. Yours looks wonderful!

Skip to Recipe