FOOD + ENTERTAINING
MARBLED BANANA BREAD
Serves 8 to 10 ( one loaf )
3 large very ripe bananas ½ cup unsalted butter , melted ¾ cup light brown sugar 1 large egg 1 teaspoon vanilla extract 1 teaspoon baking soda ¼ teaspoon table salt or fine sea salt 1 cup plus ¼ cup all-purpose flour ½ teaspoon ground cinnamon
¼ cup dark cocoa powder , sifted if lumpy
¾ cup chocolate chips
Heat oven to 350 degrees . Butter a 9- by 5-inch loaf pan , or coat it with a nonstick baking spray .
Melt butter in a large bowl in the microwave . Mash the bananas into the melted butter until mostly smooth . Whisk in brown sugar , egg , vanilla , baking soda and salt until thoroughly combined . Add 1 cup of the flour , stirring just until it disappears .
Pour half of batter into a second bowl . Into one bowl , stir the remaining ¼ cup of flour and ground cinnamon . Into the other bowl , stir in the cocoa powder and chocolate chips .
Dollop batters in large alternating spoonfuls into the bottom of the prepared loaf pan . “ Checkerboard ” the rest in layers ( meaning that you ’ ll drop a chocolate batter dollop on top of a chocolate-free one and vice-versa until both batters are used up ). Use a butter knife or small offset spatula to make a few figure-eights through the batters , marbling them together but just a little , any more and the swirls may not look distinct when you cut the slices .
Bake 55 to 65 minutes , until a tester or toothpick inserted into the center of the cake comes out batter-free . ( A melted chocolate chip smear is expected , however .) Cool in pan for 10 minutes , then run a knife around the edge and invert it out onto a cooling rack . Serve warm or at room temperature .
Recipe from Deb Perelman , Smitten Kitchen
MAKE AHEAD : The banana bread will keep for up to 4 days at room temperature .
HOLIDAY 2023 107