Banana-Chocolate Marble Bread
Provided by: Gail Simmons
- Unsalted butter for pan
- 1 1/2 cups plus 2 tablespoons whole wheat flour plus more for pan
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 cup plus 2 tablespoons sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups coarsely mashed very ripe bananas (3 large)
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract
- 1/4 cup Dutch process cocoa powder
- 1/4 cup boiling water
- Preheat oven to 350°F with rack in middle. Generously butter a (9- by 5- by 3-inch) metal loaf pan, then dust with flour, knocking out excess.
- In a bowl, whisk together flour, baking soda, cinnamon and salt.
- In bowl of electric mixer fitted with the paddle attachment, beat sugar and eggs on medium-high speed until very thick and pale, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing until incorporated, then mix in bananas, sour cream, and vanilla. Remove bowl from mixer and fold in flour mixture.
- Transfer one-third of the batter to a medium bowl; set aside. Spoon the remaining batter into prepared pan.
- In a small bowl, whisk together cocoa powder and the boiling water until smooth; stir cocoa mixture into reserved batter until well combined. Spoon chocolate batter over batter in pan to cover, then, to create marbling, run a table knife through the batters in a swirling motion, swirling batter from underneath to top and vice versa (do not over-swirl or the batters will combine and you won't see the marbling pattern). Bake for 50 minutes, then tent loaf with foil and continue to bake until a wooden pick or skewer comes out clean, 15 to 25 minutes more.
- Cool loaf in pan on wire rack for 10 minutes, then turn out onto rack. Turn loaf right side up and cool complete