Chocolate Swirl Banana Bread
I saw three ripen bananas. It was time to bake banana bread or muffins. The next to the bananas, there was a bowl with once-melted-now-hard chocolate, which I used to coat inside of tarts for Custard Cream Tarts with Caramelized Apples on the kitchen counter. Banana and chocolate - an unbeatable combination.
Instead of mixing chocolate in batter thoroughly, I dreamed chocolate swirl on the top and inside of the cake. Let's see...
Anyway, it was very tasty!
Chocolate Swirl Banana Bread
MAKES 1 loaf
1 cup all-purpose flour
1 cup cake flour
1 tbs baking powder
1/2 tsp baking soda
3 ripen banana
1/4 cup heavy cream
1/4 cup vegetable oil
1/4 cup Splenda
1 tsp vanilla extra
1 tbs rum
3 oz bitter chocolate (I used Ghirardelli 60% bittersweet chocolate baking bar)
1. Whisk flour, baking powder, baking soda in a bowl, set aside.
2. In a different bowl, smash bananas with a folk, mix in heavy cream, oil, Splenda, vanilla extra, rum.
3. Melt chocolate in a double boiler.
4. Shift flour mix over banana mix, mix gently, pour half of the flour-banana mixture into a lightly-oiled baking pan. Drizzle 1/3 of melted chocolate over surface of the batter in the pan. Pour the rest of batter over the drizzled chocolate. Drizzle the rest of the melted chocolate over surface of the batter again. Gently swirl the top through inside of batter with a knife in a marble effect.
5. Bake 350F, for 45 min.
